Enchiladas Santa Fe

Transport your taste buds to the Southwest with these mouthwatering Enchiladas Santa Fe—a vibrant and comforting dish bursting with bold, authentic flavors. Tender corn tortillas are stuffed with juicy shredded chicken and melted Monterey Jack cheese, then rolled up and smothered in a rich homemade red chile sauce made with earthy New Mexico or ancho chile powder, aromatic spices, and savory tomato paste. Baked to perfection until the cheese is golden and bubbly, these enchiladas are a crave-worthy combination of smoky heat and creamy decadence. Perfect for family dinners or casual gatherings, this recipe is a hearty crowd-pleaser that’s easy to make yet impressively flavorful. Serve these enchiladas with a dollop of sour cream and a sprinkle of fresh cilantro for the ultimate Southwestern feast! Keywords: enchiladas santa fe, red chile sauce, shredded chicken enchiladas, easy enchilada recipe, Southwestern cuisine, family dinner ideas.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 12 pieces Corn tortillas
• 3 cups Cooked shredded chicken
• 2 cups Shredded Monterey Jack cheese
• 2 tablespoons Vegetable oil
• 1 cup Chopped yellow onion
• 2 cloves Minced garlic
• 3 tablespoons Red chile powder (New Mexico or Ancho)
• 2 cups Chicken broth
• 1 tablespoon Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 2 tablespoons Chopped fresh cilantro (optional, for garnish)
• 0.5 cup Sour cream (optional, for serving)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute.

Step 3

Stir in red chile powder, cumin, and oregano, and cook for 30 seconds to toast the spices.

Step 4

Add the chicken broth, tomato paste, and salt to the saucepan. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5

Use an immersion blender or carefully transfer the sauce to a blender to blend until smooth. Set aside.

Step 6

Warm the corn tortillas by heating them in a dry skillet or microwaving them in a damp paper towel for 30 seconds. This makes them pliable and less likely to break.

Step 7

Spread 1/2 cup of the red chile sauce in the bottom of a 9x13-inch baking dish.

Step 8

Place about 1/4 cup of shredded chicken and a sprinkle of Monterey Jack cheese in the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the baking dish.

Step 9

Pour the remaining red chile sauce evenly over the enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack cheese on top.

Step 10

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

Step 11

Remove the enchiladas from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro, if desired, and serve with sour cream on the side.

Nutrition Facts

Serving size	2363.7 grams (2363.7g)

Amount per serving	% Daily Value*
Calories	3941

Total Fat 156.30g	200%
Saturated Fat 66.20g	331%
Polyunsaturated Fat 16.80g
Cholesterol 868mg	289%
Sodium 5769mg	251%
Total Carbohydrate 304.40g	111%
Dietary Fiber 49.40g	176%
Total Sugars 20.10g
Protein 329.20g	658%

Vitamin D 48IU	240%
Calcium 2317mg	178%
Iron 24mg	136%
Potassium 4417mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 33.4%

Carbs: 30.9%