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Smoky Red Shredded Chicken Enchiladas

Smoky Red Shredded Chicken Enchiladas

Moist and tender shredded chicken enchiladas drenched in a fire-roasted smoky red enchilada sauce. The chicken is simply cooked in the crockpot, then tossed with sauteed onions, peppers, tomatoes and spices, while the vegetables for the sauce are fire roasted on a grill to give the sauce a nice smoky taste.

Usually I prefer green enchiladas, with a green chile sauce made with roasted New Mexico green chiles. I’ve been making green chile chicken enchiladas for years … but this time I’m trying my enchiladas with a red sauce that I made with the tomatoes and peppers from my mom’s garden. I actually made the sauce a little while ago and was just waiting for the time to be “right” to make the enchiladas.

Smoky Red Shredded Chicken Enchiladas

Today for some reason, it felt like it was time to make enchiladas … I didn’t make a huge batch. I made just enough to fill this pan … so I’m estimating how many the total recipe will make by measuring the amount of shredded chicken I have left. But I have to tell you I was so pleased with the results! I may just possibly become a “red” enchilada person. I am not sure, really, if I can give up my beloved green sauce … but yes, these smoky red enchiladas have definitely earned their place on my table.

I want to thank Melissa’s Southern Style Kitchen who was my inspiration for the filling and my friend Mia from Mia’s Domain who suggested making enchilada sauce with my mom’s tomatoes.

Smoky Red Shredded Chicken Enchiladas

Yield: 20 enchiladas

Serving Size: 2 enchiladas

Smoky Red Shredded Chicken Enchiladas


  • 1 batch of Fire Roasted Enchilada sauce (Recipe here ... or use your favorite red enchilada sauce)
  • About 20 corn tortillas (5 inches in diameter)
  • About 4 - 5 cups shredded Mexican blend of cheeses (or mix cheddar and monterey jack)
  • For the shredded chicken:
  • 2 large chicken breasts (mine were about 1.5 lb total)
  • 1 cup salsa
  • 1 cup chicken broth
  • 1 cup beer
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 2 - 4 cloves of garlic, peeled and chopped fine
  • 1/2 cup chopped peppers (I used Ancho chile peppers from the garden that I had fire roasted and peeled, but you could use bell peppers too)
  • 1/4 cup salsa
  • 1/2 cup chopped fire roasted (or canned) chopped tomatoes with juices
  • 1/2 teaspoon taco seasoning mix
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 cup fresh cilantro leaves


  1. First, make the enchilada sauce. (Recipe here) You can make the sauce ahead of time and keep it in the fridge until you're ready to make the enchiladas.
  2. You can also pre-cook the chicken and keep it in the fridge until assembly time. Simply put the chicken breasts in your crockpot, pour in the salsa, beer and broth and let cook on low for 8 hours or so or until the chicken is fall-apart tender. Take the chicken out of the crockpot and shred it with two forks. Mix in some of the cooking liquid if the chicken seems dry.
  3. Now, heat a large frying pan or wok over medium heat and add the olive oil, then the onion and garlic. Sautee until the onion is soft and translucent, then add the peppers. If the peppers are fresh, sautee them for a few minutes as well. Then add the shredded chicken, salsa, tomatoes, and seasonings and stir and cook for about 10 minutes until the flavors are mixed well. Reduce heat to low to keep the mixture warm while you roll up your enchiladas.
  4. To assemble the enchiladas, first prepare your baking pan by spraying with cooking spray and preheat the oven to 350 F.
  5. Next, you need to soften the corn tortillas so they roll well. This is usually done by dipping them briefly in hot oil, but I have found a couple other methods that work well without adding a lot of fat to the dish. You can either dip the tortilla in the hot enchilada sauce for a minute till it softens, or you can spray the tortilla lightly on both sides with cooking spray and heat in a covered frying pan over medium heat for about a minute on each side. This time I used the cooking spray method.
  6. Once the tortilla is soft, set the tortilla in your prepared baking pan and spread about 1/4 cup of the chicken mixture down the center of the tortilla and sprinkle with a tablespoon or two of shredded cheese. Roll the sides of the tortilla over so it covers the filling and turn the enchilada so the seam side is down. Move it to the side of the pan. Repeat this process until your pan is full of enchiladas.
  7. Pour hot enchilada sauce over the enchiladas, covering them completely, then sprinkle the top all over with shredded cheese. (I used about a cup of cheese to cover 6 enchiladas.)
  8. Bake at 350 degrees for about 25 minutes or until the cheese is melted and bubbly. Serve hot and enjoy!

Smoky Red Shredded Chicken Enchiladas

This recipe was shared at Totally Tasty TuesdayTasty TuesdayWonderful Food WednesdayCast Party WednesdayWednesday ExtravaganzaFull Plate Thursday, Tastetastic ThursdayFrugal Food ThursdayFantastic ThursdayFresh Foods Link UpRecipe Box LinkupShow off your StuffFoodie Friends FridayKatherine Martinelli’s Comfort Food BloghopFarm Girl Blog FestFrench Cuisine FridayStrut your Stuff Saturday, Weekend Potluck, Manic MondayBack for SecondsChristmas Leftovers PartyFoodie Friends Friday Crockpot Party, Katherine Martinelli’s Cinco de Mayo party and All my Bloggy Friends.

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15 Responses

  1. One delicious cheesy spicy delight. I am so craving this dish! It is only 4:00pm here so plenty of time to crank out this dish…Thanks for sharing. BAM

    November 7, 2012 at 3:12 am

    • Ann

      I’m so glad you like it! Thank you 🙂

      November 7, 2012 at 2:04 pm

  2. Pingback: » Fire Roasted Red Enchilada Sauce Sumptuous Spoonfuls

  3. I am ready for a big plate of Enchiladas, these look awesome! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    November 10, 2012 at 7:31 pm

  4. i haven’t had enchiladas in ages! my mom used to make them for us when i still lived at home. aw mom. haha – beautiful dish!

    thank you for sharing with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts. xo, kristy

    November 11, 2012 at 10:29 am

    • Ann

      Thank you and thanks for hosting the great party!

      November 12, 2012 at 8:32 am

  5. Where to start? This looks so wonderful! I love most types of Mexican food. I used to live in New Mexico and was very close to Hatch. The valley I lived in was big on growing red chilie peppers. I loved the taste of the peppers and when I go back, I eat as much of the food as I can!

    Thank you for linking up to Foodie Friends Friday. I look forward to seeing what you will bring next week.

    By the way, I love your page and photography. I am now following you on FB and Pinterest!
    Cynthia at http://FeedingBig.blogspot.com

    November 11, 2012 at 4:05 pm

    • Ann

      Cynthia I used to live in NM too! When I go back, I bring an empty cooler along and fill it with frozen Hatch chile. I still have some in my freezer, but it’s getting close to time for another trip!

      November 12, 2012 at 8:29 am

  6. They look so delicious and comforting!
    Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there this week again 🙂

    November 12, 2012 at 3:29 pm

  7. This sounds so great! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂

    November 12, 2012 at 9:34 pm

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  9. Hi Ann 🙂 I just wanted to let you know that your enchiladas are featured on this weeks Manic Monday! Can’t wait to see what you share this week. http://bobbiskozykitchen.blogspot.com/2012/11/manic-monday-party-19.html

    November 26, 2012 at 12:21 pm

  10. These look amazing!

    February 28, 2013 at 1:13 pm

  11. Good choice for Cinco de Mayo! Thanks for sharing at Foodie Friends Friday!

    April 28, 2013 at 9:02 pm

  12. Pingback: » 33 Fabulous Cinco de Mayo Recipes Sumptuous Spoonfuls