Red Chile Chicken Enchiladas

Comforting and cheesy, these Red Chile Chicken Enchiladas are easy and inexpensive to make!

Recently, we've done a reform on our grocery budget. I've found that a few simple changes saves so much money. One being, buying whole chickens. They're cheap (I just bought a few for $0.88 a pound) and cook up to be moist and tender. I can stretch a whole chicken for our household of two for up to about four meals. I just cook the chicken in the slow cooker with a little water, onion, lemon slices, carrots, and garlic cloves. After shredding the meat, it's easy to divide into portions and freeze until ready to use. These enchiladas are a perfect way to use it.

I keep homemade enchilada sauce in my freezer and just thaw it ahead of time in a bowl in the fridge. This whole meal could be made ahead and frozen. The day before you plan to serve it, just thaw in the refrigerator and bake for 20 to 25 minutes or until hot and bubbly. 

*To lighten these up a little and add a wonderful charred flavor, skip the step where you lightly fry the tortillas in the oil. Instead, char the tortillas on the open flame of your stove. Or char in a dry pan. They should only need about 5 seconds a side. Then dip right away in the enchilada sauce.

Red Chile Chicken Enchiladas

• 12 corn tortillas
• 2 garlic cloves, minced
• 1 small onion, diced
• 3 cups Enchilada Sauce (or two 14 oz cans)
• 2 cups cooked, shredded chicken
• 1 cup shredded cheddar cheese
• 1/2 cup plus 2 tablespoons light tasting oil, divided*
• salt & pepper, to taste

Heat a small skillet over medium heat. Add 2 tablespoons oil. Add onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds. Scoop the onion mixture into a bowl. Stir in chicken and about 1/2 cup enchilada sauce. Season to taste with salt and pepper. Set aside.

*Heat the remaining 1/2 cup oil over medium heat in a skillet. Dip the tortillas, one by one, in the oil for about 5 seconds or until softened but not crisped. Then immediately dip in the enchilada sauce. Continue until all tortillas are dipped. 

Take one coated tortilla and fill with about 3 tablespoons of the chicken mixture. Roll and place seam side down in a 9x13 baking dish. Continue until all tortillas are filled. 

Cover the top with the remaining enchilada sauce, or as saucy as you'd like them. Sprinkle with the cheese. Bake for 10 to 15 minutes, or until bubbly and slightly browned. Allow to set for 5 to 10 minutes before serving. Enjoy with plain greek yogurt, pickled red onions, lime wedges, and diced avocado!