Easy Red Chicken Enchiladas
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
This recipe makes an individual skillet enchilada but enough sauce for 4 to 6 portions. Nutrition data for this recipe includes the full amount of sauce.
I recommend using the freshest possible chile powder you can find.
If you're making the sauce ahead of time, it's a good idea to heat it up first before assembling your enchiladas, so they are warm going in the oven. Otherwise, you'll need to give them some extra time in the oven to heat through.
Shredded stewed beef is also delicious in these, as is regular Monterey Jack cheese.