Red and White Chicken Enchiladas
Layered corn tortillas filled with shredded chicken and monterey jack cheese, bathed in a smooth chipotle-tomato red sauce and creamy soup-sour cream mixture. The contrast between the vibrant red enchilada sauce and white cream sauce creates visual appeal and balanced flavor. Serve for weeknight dinners or casual gatherings. This version combines both sauces for richness and uses fresh sauteed onion and bell pepper as garnish, distinguishing it from single-sauce versions.
Ingredients
- 1 teaspoon vegetable oil
- 1 small white onion, diced
- 1 yellow bell pepper, diced
- 10 ounce canned diced tomatoes and green chilies
- ½ chipotle chile in adobo
- 3 garlic cloves, peeled
- 3 teaspoon tomato paste
- 1 tablespoon coarse yellow cornmeal
- 10 ¾ ounce canned condensed cream of chicken soup, undiluted
- 1 ⅓ cup sour cream
- 4 cup shredded cooked chicken
- 3 cup grated monterey jack cheese
- 12 corn tortillas, 6 inch
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they begin to brown, then remove from heat and set aside.
- 3
Combine canned tomatoes, chipotle pepper, garlic, tomato paste and cornmeal in a blender or food processor, blend on high speed until smooth, then pour into a shallow mixing bowl.
- 4
In a medium mixing bowl, combine soup and sour cream.
- 5
Spread half the soup and sour cream mixture over the bottom of a 9 by 13 inch baking dish coated with cooking spray.
- 6
Dip one corn tortilla into the red sauce to coat both sides, place cheese and chicken in the center, roll up and place in the baking dish, continue until you have a single layer of enchiladas covering the bottom.
- 7
Pour any remaining red sauce over the enchiladas and distribute any remaining chicken over the top.
- 8
Spread the other half of the soup and sour cream mixture over the top of everything.
- 9
Sprinkle with remaining cheese, sauteed onion and bell pepper.
- 10
Bake in the center of the oven for 20 to 25 minutes until bubbly and heated through.
Tips
For extra heat, use a whole chipotle chile instead of half, or add additional adobo sauce from the can to the red sauce.
Dip tortillas briefly in the red sauce to keep them pliable; overdipping makes them tear. Work quickly when assembling.
Assemble enchiladas up to 8 hours ahead, cover with foil and refrigerate, then bake adding 5 to 10 minutes to cook time.
Good to Know
Cover and refrigerate up to 3 days. Do not freeze; the sour cream-based sauce separates upon thawing.
Assemble enchiladas completely, cover tightly with foil and refrigerate up to 8 hours. Increase bake time by 5 to 10 minutes if baking from cold.
Serve immediately while bubbly and warm. Garnish with fresh cilantro or sliced green onions if desired.
Common Mistakes
Do not oversoak tortillas in red sauce to avoid tears; dip briefly instead.
Do not skip the sauteed onion and bell pepper garnish to avoid bland surface.
Do not use cold chicken from the refrigerator to avoid uneven heating; bring to room temperature first.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these enchiladas ahead of time?
Yes, assemble them completely up to 8 hours ahead, cover with foil and refrigerate. Bake from cold, adding 5 to 10 minutes to the bake time. You can also freeze assembled unbaked enchiladas up to 1 month, though the sour cream sauce may separate slightly.
What if I don't have chipotle chiles in adobo?
Substitute with 1/2 teaspoon smoked paprika plus 1/4 teaspoon cayenne pepper for similar heat and smokiness. Alternatively, use 1/2 fresh jalapeno blended with a pinch of liquid smoke.
Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken works perfectly and saves time. Use about 1 whole rotisserie chicken, shredded and measured to 4 cups. Ensure it is cooled slightly before mixing into the filling.