Creamy Red Enchiladas

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Every kitchen needs a great enchilada recipe. This one is mine! Creamy Red Enchiladas are so tasty and super versatile. You can make them with any type of filling – shredded chicken, beef, pork, shrimp, or cheese. You can also get extra fancy with fillings like cream cheese with green chilies and shredded chicken or Greek yogurt with shredded beef and jalapenos.

The homemade sauce is the real star of this dish – and it’s really simple to make. Like I have said so many times – sauces from scratch are amazing and super easy! Stop reaching for the cans and jars and make your own sauces!

Creamy Red Enchiladas

In our house, we rotate between enchiladas and tacos almost every week. When you make it that often you start to get creative. This recipe started as wanting to learn to make regular enchilada sauce from scratch. I always thought the stuff from a can has a “tinny” flavor to it so I didn’t want to use it often. One I had figured out how to make the regular red enchilada sauce (you can find that recipe in the cookbook too!), I started to play around with it and came up with this Creamy Red Sauce variation.

I usually pair these with a simple side of rice and beans (another recipe you can find in the cookbook!). But it also would be great with a Southwest style side salad to add some veggies to the mix. They also freeze nicely if you want to make this ahead of time (prepare as directed and let cool complete then wrap for freezing). And if you are lucky enough to have leftovers – they make excellent lunch the next day!

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Creamy Red Enchiladas

If enchiladas are not already a staple on your family dinner table, you have been missing out. This recipe gives a great variation on the classic dish by adding a layer of creaminess to the homemade enchilada sauce. It is also super versatile because you can use any meat you like, or you can just fill your tortillas with cheese.
Course Main Course
Cuisine Mexican
Keyword creamy enchiladas, dinner, enchilada recipes, enchiladas
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 1 15oz Tomato Sauce
  • 1 qt Chicken Bone Broth
  • 3 tbsp Avocado Oil
  • 1 cup Sour Cream
  • 3 Garlic Clove minced
  • ½ White Onion minced
  • 2 tsp Smoked Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • 12-15 Tortillas (Flour or Corn) taco sized
  • 1 lb Filling of Choice chicken, beef, pork or cheese
  • 2 cups Sharp Cheddar Cheese shredded

Instructions

  • Prepare all of the ingredients. Preheat Oven to 375 deg
  • In a saucepan over medium high heat, add oil, onion, and garlic, and cook for 3 minutes. Add the Broth, and all the seasonings. Whisk together until all the oil is incorporated and let it cook for 3 minutes. Reduce the heat to medium and slowly whisk in the Tomato Sauce. Once a smooth sauce, let it come just to a bubble. Using a slotted spoon, remove any larger pieces of onion and garlic that did not break down. Then reduce heat to low and simmer while you prepare your enchiladas.
  • Fill each tortilla with desired meat and small amount of cheese (or all cheese) and line them up in a 13×9 baking dish.
  • Whisk in the sour cream into the red sauce. Let simmer for 2-3 minutes then pour over your pan of enchiladas. Sprinkle remaining cheese on top of the sauce. Bake for 30 minutes. Allow to cook about 5 minutes before serving.

This recipe is from the Ethnic Adventures Section of the cookbook. You can purchase the Homemade on a Weeknight Cookbook in Paperback or Kindle (eBook) versions through Amazon to get all of the recipes from the Ethnic Adventures collection.

Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

11 thoughts on “Creamy Red Enchiladas

    1. Estelle Forrest – I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. Cooking is a huge part of my life. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me but to the people I care about.
      Estelle Forrest says:

      Awesome! Can’t wait to find out how it turns out.

  1. Look at that cheese! I’m drooling! I love the flavors you used in this. It’s different than some enchilada recipes that I’ve tried. Looks so amazing!

  2. Yum! Such a tasty meal – these enchiladas would not last long in our house!

    1. Estelle Forrest – I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. Cooking is a huge part of my life. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me but to the people I care about.
      Estelle Forrest says:

      We never have leftovers at my house – even when I think I made extra!

  3. Chef Dennis – Kissimmee, Florida – I’m Chef Dennis, join me on my Culinary Journey as I share recipes and stories from my kitchen and adventures around the world. Let me help you create some deliciousness in your kitchen the easy to make recipes I share.
    Chef Dennis says:

    I love Enchiladas and those look ah-mazing! I can’t wait to try your recipe

  4. storiesofourboys – U.S.A. – Hey! I'm April, and I am a mom of four boys and military wife of 18 years. This is a blog where you will find parenting stories to make you laugh as well as helpful stories to encourage you in your faith.
    storiesofourboys says:

    Yes! I needed an enchilada recipe like this! I printed and pinned it. Thanks!

  5. FrugalHausfrau – Twin Cities – Hi, I'm the Mollie, the Frugal Hausfrau. In a moment of insanity, I decided to put my two cents worth out there and start this blog about frugal shopping and cooking. See, years ago, my daughter showed me a few blogs about bringing in dinners on a budget. I thought, “Weeeeel, maybe I could do that! I’ve been doing that all my life.” (Yeah, my head talks to me like that.) I had no computer skills, no photography skills and a crappy camera. Seriously, I didn’t even know how to upload a photo, let alone edit one. I don’t know if I’ve done any better than those other blogs or not, but I’ve persisted. Over the years, my blog has grown and grown up. It’s given me a platform to share tips and recipes that might help you save some hard-earned cash all while eating well. It’s also given me a platform to connect and visit with you! I love chatting with you and hearing your comments. I've been cooking since I was tall enough to pull up chair to stand at the counter, sink and stove – over 50 years now, and I never tire of reviving the old or exploring the new. So I’ll keep giving you my quirky Grandma recipe box, a mix of new and old, and I hope you’ll keep following along! I love that you’re here for the ride, and thank you!
    FrugalHausfrau says:

    Oh gosh, these do look good!! I love the idea of a creamy sauce!

    Thanks for sharing at Fiesta Friday this week.

    Mollie

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