These easy and flavorful enchiladas are seriously the best red sauce chicken enchiladas on the planet. Simple pantry ingredients for a fantastic result!
Even though they are made from-scratch, they don’t take all day to make. And they don’t require any hard-to-find ingredients. Pantry staples. Fantastic results.
Granulated or brown sugar
HOW TO MAKE RED SAUCE CHICKEN ENCHILADAS
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using.
Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste, if needed.
Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture in the large bowl.