Chicken Enchiladas Recipe With Red Sauce

I love Mexican food and if I had to say, 9/10 of my friends would say the same. There is something about the cheesy goodness in Mexican food that is greasy and satisfying. I’ve only made homemade tacos, so I’m ready to tackle this recipe. Cooking is easier than people expect because it’s about seasoning your food and cooking it on the stove. I learned how to cook at a young age because my dad would make me stand next to him growing up while he was cooking. I was his little assistant if something needed to be washed, or stirred. This chicken enchilada recipe with red sauce by Kitchen With Amna is in Spanish, but there are subtitles for what ingredients to put in. The visuals of the video are helpful, so there’s really no need to know what she is saying.

Ingredients:

For The Chicken:

• 1 chicken breast, cut into small pieces
• 1 tsp salt
• 1 tsp red chili powder
• 1 tsp black pepper
• 1 tbsp vinegar
• 1 tsp garlic powder
• 1 tsp cumin powder
• 2 tbsp oil

For The Sauce:

• 4 tomatoes, chopped
• 1 onion, chopped
• 1/2 tsp black pepper powder
• 1/2 tsp cumin powder
• 1 tsp red chili powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tsp paprika powder
• 1/2 tsp oregano
• 1 tbsp vinegar
• 1 tbsp tomato ketchup
• 1 cup water
• 2 tbsp oil

Other:

• mozzarella and cheddar cheese, grated
• tortilla bread

Directions:

First, in a bowl, season your chicken and let it sit for 30 minutes at room temperature. You want to make your sauce first so there is no cross-contamination when cooking the chicken next.

Then, once all of your ingredients are cooked, grab a tortilla, and assemble the chicken enchilada in a roll. Repeat until finished and spread them on a baking tray with grated cheese on top. Bake for 20 minutes on 390F.

This is easier and simple than I thought, and it doesn’t take long to prepare. I can’t wait to make this recipe for Mexican night with my friends.