Easy Red Chicken Enchiladas
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Description
Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- ½ cup diced onion
- ½ teaspoon salt, or more to taste
- 3 tablespoons all-purpose flour, or more as needed
- 2 tablespoons ground ancho chile powder
- 2 teaspoons ground cumin
- ½ teaspoon chipotle chile powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried oregano
- 1 pinch cayenne pepper, or to taste
- 1 pinch ground cinnamon
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 ½ cups chicken broth
- 3 (5 inch) corn tortillas
- ½ teaspoon vegetable oil
- ⅔ cup shredded cooked chicken
- ⅔ cup pepper Jack cheese
- ⅓ cup chopped cilantro
- ⅓ cup chopped green onions
Directions
- 1. Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
- 2. Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
- 3. Preheat the oven to 400 degrees F (200 degrees C).
- 4. Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- 5. Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
- 6. Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts
serving: 1 three-layer enchilada
calories: 1376.5 kcal
carbohydrates: 79.5 g
protein: 59 g
saturated fat: 36.9 g
cholesterol: 240.5 mg
sodium: 5142.3 mg
fiber: 10.8 g
sugar: 12.2 g
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