2/20/2020 Easy Red Chicken Enchiladas - Printer Friendly - Allrecipes.

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Easy Red Chicken Enchiladas

Prep Cook Ready In

25 m 35 m 1h The Fresh Market
11525 Cantrell Rd Ste 800
LITTLE ROCK, AR 72212
Recipe By: Chef John
"Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican Zoup Really Good
forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 Bone Chicken Broth
regular baking dish. Garnish with sour cream and guacamole."
31 Fl Oz
$5.49 for 1 item -
Ingredients expires in 5 days
Sauce: 1 pinch ground cinnamon (optional)
2 tablespoons butter 3 cloves garlic, minced
2 tablespoons olive oil 2 tablespoons tomato paste
1/2 cup diced onion 2 1/2 cups chicken broth
1/2 teaspoon salt, or more to taste Fillings for Each Enchilada:
3 tablespoons all-purpose flour, or more as needed 3 (5 inch) corn tortillas
2 tablespoons ground ancho chile powder 1/2 teaspoon vegetable oil
2 teaspoons ground cumin 2/3 cup shredded cooked chicken
1/2 teaspoon chipotle chile powder 2/3 cup pepper Jack cheese
1/2 teaspoon freshly ground black pepper 1/3 cup chopped cilantro
1/4 teaspoon dried oregano 1/3 cup chopped green onions
1 pinch cayenne pepper, or to taste

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.

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