Name: Easy Red Chicken Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: Butter - 2 tablespoons; Olive oil - 2 tablespoons; Diced onion - ½ cup; Salt, or more to taste - ½ teaspoon; All-purpose flour, or more as needed - 3 tablespoons; Ground ancho chile powder - 2 tablespoons; Ground cumin - 2 teaspoons; Chipotle chile powder - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Dried oregano - ¼ teaspoon; Cayenne pepper, or to taste - 1 pinch; Ground cinnamon (Optional) - 1 pinch; Garlic, minced - 3 cloves; Tomato paste - 2 tablespoons; Chicken broth - 2 ½ cups; Corn tortillas - 3 (5 inch); Vegetable oil - ½ teaspoon; Shredded cooked chicken - ⅔ cup; Pepper Jack cheese - ⅔ cup; Chopped cilantro - ⅓ cup; Chopped green onions - ⅓ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Easy Red Chicken Enchiladas

1. Butter - 2 tablespoons

2. Olive oil - 2 tablespoons

3. Diced onion - ½ cup

4. Salt, or more to taste - ½ teaspoon

5. All-purpose flour, or more as needed - 3 tablespoons

6. Ground ancho chile powder - 2 tablespoons

7. Ground cumin - 2 teaspoons

8. Chipotle chile powder - ½ teaspoon

9. Freshly ground black pepper - ½ teaspoon

10. Dried oregano - ¼ teaspoon

11. Cayenne pepper, or to taste - 1 pinch

12. Ground cinnamon (Optional) - 1 pinch

13. Garlic, minced - 3 cloves

14. Tomato paste - 2 tablespoons

15. Chicken broth - 2 ½ cups

16. Corn tortillas - 3 (5 inch)

17. Vegetable oil - ½ teaspoon

18. Shredded cooked chicken - ⅔ cup

19. Pepper Jack cheese - ⅔ cup

20. Chopped cilantro - ⅓ cup

21. Chopped green onions - ⅓ cup

How to cook deliciously - Easy Red Chicken Enchiladas

1. Stage

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. Stage

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. Stage

Preheat the oven to 400 degrees F (200 degrees C).

4. Stage

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. Stage

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. Stage

Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.