I found this recipe years ago in a magazine ad for vegetable oil, believe it or not. I didn’t try it until last year sometime and OH MY, even as I was making it, I knew it would be a favorite. It’s a bit more involved than some of my recipes, what with the frying of the tortillas (which I tried skipping once, and I don’t recommend that. It tasted just fine, but I ended up with enchilada mush because the tortillas dried out and crumbled in the oven.) But it’s worth it. Dee-licious.
Lots of ingredients in this one: chicken breasts, canola oil, chili powder, cumin, chicken broth, tomato sauce, garlic powder, green onions, cheese, sour cream, green chilis, cilantro…
First we’re going to boil the chicken with some black pepper:
And some chili powder. Just because.
While the chicken comes to a boil, we’ll start making the sauce. Heat 2 tbsp oil in a saucepan, then add 2 tbsp flour. Mix it up well, and then add 2 tbsp chili powder.
Stir this around until you get a thick paste:
Then add the chicken broth and tomato sauce:
Whoops, let’s check on the chicken!
Add the salt and garlic powder to the sauce.
Let that simmer for about 10 minutes- it will thicken a bit.
The chicken’s done! Remove it from the water, cut it into big chunks, and throw them (okay, PLACE them) into a food processor.
Pulse a few times until the chicken is nice and shredded.
Next, slice up the green onions:
Place the green onions and chilis in a large bowl:
Add the chicken:
Then about half of your cheeses:
Add 1/4 cup sour cream.
Next up is the cilantro. mmm, I love cilantro.
Chop it up!!
Add the cilantro and about 1/2 cup of the enchilada sauce to the chicken/onion/chilis bowl.
Give it a good mix.
The next step is a little boring/messy- frying the corn tortillas. Fry each one in about 1/4 inch of oil in a small frying pan- drain them on paper towels.
Let the tortillas cool a little bit (don’t want to burn your fingers! Ask me how I know this!) and then fill each one with the chicken mixture.
Place each filled tortilla in a 9×13 pan. Pour the remaining enchilada sauce over the entire batch and top with the remaining cheese.
Bake for 15-20 minutes at 350 degrees F- should be nice and bubbly!
I like mine with some cilantro and sour cream. YUM!
Chicken Enchiladas with Red Sauce
Ingredients – Enchilada sauce
2 tbsp canola oil
2 tbsp flour
2 tbsp chili powder
1 tsp ground cumin
14 oz can chicken broth
8 oz can tomato sauce
1 tsp salt
1/4 tsp garlic powder
3 cups enchilada sauce (above)
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey jack cheese
1/4 cup sour cream
4 oz can diced green chiles
1/4 cup chopped fresh cilantro
Salt & pepper to taste
12 6-inch corn tortillas
Enchilada sauce: Heat oil in saucepan; stir in flour and chili powder, cook for 1 minute. Add remaining ingredients, bring to a boil and simmer for 10 minutes.
Boil 3-4 chicken breasts in a large pot of water with some salt and pepper (and other seasonings if desired) until cooked through. Cool slightly and shred with a fork and knife (or VERY QUICKLY in a food processor) In a medium bowl, mix chicken, green onions, 1/2 cup cheddar and 1/2 cup Monterey jack, sour cream, chiles and cilantro. Stir in 1/2 cup enchilada sauce; season with salt & pepper.
Heat 1/2 inch of oil in a large pan. Fry tortillas, one at a time, until soft (10 seconds per side) Drain on paper towels.
Spray 9×13 pan and spread a small amount of sauce in bottom of dish. Fill each tortilla with 2 spoonfuls of chicken mixture and roll up. Place seam side down in dish, side by side. Pour remaining sauce over, top with remaining cheeses and bake at 350 degrees F until bubbling- 15-20 minutes. Garnish with sour cream, green onions, and cilantro.