As some of you may have noticed, my go to cuisine is mexican food, so I figured it was about time to share one of my favorite recipes with you all: Red Chicken Enchiladas. To preface this, I determine the awesomeness of a mexican restaurant based on two things: the chips and salsa (because obviously) and their enchiladas. I almost always go red sauce, and chicken is mandatory. Ergo, I have high standards when it comes to that delectable dish. With this recipe however, you won't need to go out to a restaurant to get a perfectly creamy, flavorful, and seriously delicious enchilada ever again.
Secret 1 for perfect Red Chicken Enchiladas: Poaching the chicken in an aromatic broth. You can totally use already cooked, shredded chicken to use up leftovers slash save time BUT this step will really flavor and moisten the chicken before ever using any spices or sauce.
Secret 2 for perfect Red Chicken Enchiladas: Double sauce the enchiladas. Say what now?? I shall explain. This keeps the enchiladas from drying out. The WORST enchilada is a dry enchilada. To avoid this, I dip the corn tortillas lightly in enchilada sauce before filling them and then topping them with MORE sauce. Doitdoitdoit. The moist, creamy enchiladas you get as a result are totally worth the extra step.
And finally Secret 3: Make your own spice blend. Really though. Most of the ingredients are probably already in your pantry and the others are in the same aisle as the corn tortillas and green chiles you need at the store. SO easy SO worth it. Those spice blends at the store have honestly been sitting there for who knows how long, getting beyond stale and loosing a ton of their original flavor, wreaking havoc on your homemade enchiladas.
Well there you have it! Three major secrets that are sure to make you an expert Red Chicken Enchilada maker. Now that you have the inside scoop, next time you get a hankering for a creamy, red sauce enchiladas, save yourself the restaurant tab and whip these up instead!Print