Thursday, October 17, 2019

Chicken Enchiladas with Red Sauce @lucyburdette #recipe

LUCY BURDETTE: I love red enchilada sauce but when I had to curtail my sodium, it went off the list of foods I could choose. The restriction has eased up now but I’m still careful—probably lots of us could do with less. And if you start looking, you'll find it's hidden in everything! When I spotted Sylvia from Feasting at Home’s recipe for easy, fresh red enchilada sauce, I knew I could tweak it. Especially since we have a windfall of tomatoes in the garden that we can’t eat fast enough.

Ingredients for the sauce

2 generous cups of tomatoes (Sylvia used a 14.5 ounce can diced fire-roasted tomatoes) 
¼ cup water
2 Tablespoons olive oil
1 teaspoon  apple cider vinegar
2 teaspoons chili powder
1 large garlic clove
1 teaspoon cumin
1/4  teaspoon chipotle powder  (or smoked paprika for smoky flavor)
1 teaspoon dried oregano
Fresh parsley or cilantro

Whir it all together in the blender. Taste and adjust seasoning. That’s it!

I left out the salt altogether, knowing I’d be making my chicken enchiladas with lots of cheese. But you be the judge!

For the enchiladas

1/2 roast chicken, skinned and deboned
1 red onion
1 large pepper
1 can black beans, drained
4 oz Cheddar Cheese, grated--save 1/3 for topping
1/2 cup Plain yogurt or sour cream
Handful of cilantro, chopped
8 whole grain enchilada skins

Slice the onion and pepper and saute in a little olive oil. Drain and rinse the beans. Shred the cheese. Mix all of these ingredients together. 

Pour half the tomato red sauce into a 9 by 13 pan. Roll the filling into 8 enchilada skins and tuck them into the sauce. 

Pour the rest of the sauce over the top, sprinkle with cheese and cilantro.

Bake at 350 about 35 minutes until browning and bubbly. Serve with a green vegetable. (Next time, I think I'd use more cheese and sour cream, but the sauce gives these a wonderful flavor.)

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. 

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."


Please follow Lucy on FacebookInstagramBookbub, or Twitter!


  1. Lucy, these look so good! Love the opening picture. ~ Daryl

  2. Oh yummy thank you for sharing your recipe with us

  3. Enchiladas usually are totally covered in sauce. I like that you've used a more moderate amount.
    Looks like a delicious winner.