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Chicken Enchiladas with Red Sauce

14 INGREDIENTS • 11 STEPS • 1HR 15MINS

Chicken Enchiladas with Red Sauce

Recipe

5.0

3 ratings
Making chicken enchiladas really is pretty easy if you know the techniques. I will take you step by step through the process of making delicious chicken enchiladas just like Mexican restaurants do.
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Making chicken enchiladas really is pretty easy if you know the techniques. I will take you step by step through the process of making delicious chicken enchiladas just like Mexican restaurants do.
author_avatar
Rockin' Robin
I love to show people how to bring out the best flavor in their cooking.

1HR 15MINS

Total Time

$1.50

Cost Per Serving

Ingredients

Servings
8
us / metric
Low-Sodium Chicken Broth
480 mL
Low-Sodium Chicken Broth
Chili Powder
4 Tbsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Salt
1/2 tsp
Salt
Ground Cinnamon
1 pinch
Ground Cinnamon
Granulated Sugar
1/2 tsp
Granulated Sugar
All-Purpose Flour
3 1/2 Tbsp
All-Purpose Flour
Vegetable Oil
3 Tbsp
Vegetable Oil
Whole Chicken
1
Whole Chicken
or Cooked Rotisserie Chicken
White Corn Tortilla
16
White Corn Tortillas
or Up to 18 Corn Tortillas
Vegetable Oil
as needed
Vegetable Oil
Cheddar Cheese
340 g
Cheddar Cheese, shredded
Yellow Onion
80 g
Yellow Onions, finely chopped
Garlic Powder
2 tsp
Garlic Powder

Nutrition Per Serving

VIEW ALL
Calories
985
Fat
64.8 g
Protein
67.3 g
Carbs
33.0 g
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author_avatar
Rockin' Robin
I love to show people how to bring out the best flavor in their cooking.

Cooking Instructions

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step 1
For the enchilada sauce, in a 2 quart saucepan, add the Vegetable Oil (3 Tbsp) over medium high heat. When the oil is hot, lower the heat to low, and add the All-Purpose Flour (3 1/2 Tbsp). Mix constantly with a wire whisk for 1-2 minutes.
step 1 For the enchilada sauce, in a 2 quart saucepan, add the Vegetable Oil (3 Tbsp) over medium high heat. When the oil is hot, lower the heat to low, and add the All-Purpose Flour (3 1/2 Tbsp). Mix constantly with a wire whisk for 1-2 minutes.
step 2
Add Chili Powder (4 Tbsp) and whisk until fully mixed. Slowly pour in Low-Sodium Chicken Broth (480 mL), turn heat to medium, and stir until fully combined.
step 2 Add Chili Powder (4 Tbsp) and whisk until fully mixed. Slowly pour in Low-Sodium Chicken Broth (480 mL), turn heat to medium, and stir until fully combined.
step 3
Add Ground Cumin (1 tsp), Garlic Powder (2 tsp), Salt (1/2 tsp), Ground Cinnamon (1 pinch) and Granulated Sugar (1/2 tsp), stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir, and cook for 3 to 5 minutes.
step 3 Add Ground Cumin (1 tsp), Garlic Powder (2 tsp), Salt (1/2 tsp), Ground Cinnamon (1 pinch) and Granulated Sugar (1/2 tsp), stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir, and cook for 3 to 5 minutes.
step 4
Remove from heat, and set aside. Remove any skin that settles on the top before using.
step 4 Remove from heat, and set aside. Remove any skin that settles on the top before using.
step 5
Preheat oven to 425 degrees F (220 degrees C).
step 6
Rinse the Whole Chicken (1) in cold water, and place in a stock pot. Fill it with water. Boil the chicken for about 1/2 hour. Remove chicken to cool. Once cool enough to handle, remove skin, debone, and chop into inch sized pieces.
step 6 Rinse the Whole Chicken (1) in cold water, and place in a stock pot. Fill it with water. Boil the chicken for about 1/2 hour. Remove chicken to cool. Once cool enough to handle, remove skin, debone, and chop into inch sized pieces.
step 7
Shred the Cheddar Cheese (340 g) and finely chop the Yellow Onions (80 g).
step 8
Heat the Vegetable Oil (as needed) on the stove in a relatively small pan. You just need enough to submerge the tortillas.
step 8 Heat the Vegetable Oil (as needed) on the stove in a relatively small pan. You just need enough to submerge the tortillas.
step 9
Dip your White Corn Tortillas (16) in the oil, two at a time, for just a few seconds. You don't want them to get hard, or they will be difficult to roll. Place on a foil covered cookie sheet, and spread out tortillas. Let cool 1 minute.
step 9 Dip your White Corn Tortillas (16) in the oil, two at a time, for just a few seconds. You don't want them to get hard, or they will be difficult to roll. Place on a foil covered cookie sheet, and spread out tortillas. Let cool 1 minute.
step 10
Spread a thin layer of sauce over each tortilla, and place spoonful of chicken down the center. Roll, and place in an oven proof dish. Cover with sauce, cheddar cheese, and some of the chopped onion.
step 10 Spread a thin layer of sauce over each tortilla, and place spoonful of chicken down the center. Roll, and place in an oven proof dish. Cover with sauce, cheddar cheese, and some of the chopped onion.
step 11
Bake 2-4 minutes until sauce boils, and cheese melts. Serve, and enjoy!
step 11 Bake 2-4 minutes until sauce boils, and cheese melts. Serve, and enjoy!
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