8 reviews for Chicken Enchiladas with Red Sauce
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www.ForkandKnifeCreations.com
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6 servings
Instructions
- To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
- Add flour, whisking for 1 minute, until a golden roux forms.
- Add the remaining dry seasonings through to the oregano, whisking to combine.
- Gradually add the stock, continually whisking, to prevent any lumps.
- Whisk in the tomato paste. Simmer on low heat for 10 minutes.
- Preheat oven to 350 degrees.
- Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
- Season with Kosher salt and pepper; set aside.
- Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
- Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
- Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
- Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
- Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
- Top with sliced olives.
- Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
- Remove from oven and garnish with remaining cilantro.
Cook Times
Ingredients
Ingredients
For the enchilada sauce:
- 2 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
- 2 tablespoon all-purpose flour or gluten-free flour
- 3 tablespoon chili powder
- 1 tablespoon garlic salt
- 1 teaspoon Kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dry oregano
- 2 ½ cup chicken stock
- 6 ounce tomato paste
For the filling and assembly:
- 1 tablespoon avocado oil or lard, or your favorite high-heat cooking oil
- 1 white onion small, finely chopped
- 1 red bell pepper large, chopped
- 2 clove garlic minced
- ½ teaspoon Kosher salt
- ⅙ teaspoon freshly ground black pepper
- 3 cup rotisserie chicken shredded
- 3 ½ cup shredded Monterrey Jack cheese or pepper jack cheese
- 6 ounce canned pitted black olives drained
- ½ cup fresh cilantro chopped
- 12 corn tortilla
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, WhiskReheating/Serving Instructions
Heat in microwave, covered, on high power until heated through.
Nutrition
Calories: 647kcal | Carbohydrates: 45g | Protein: 29g | Fat: 42g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 74mg | Sodium: 3644mg | Potassium: 852mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3555IU | Vitamin C: 41mg | Calcium: 704mg | Iron: 4mg
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You can get some side dishes for free.
- Start with the main dish, then add the sides.
- You'll see the magic pricing at work.
- The prices will change as you add more dishes to your cart.
- You'll only pay for the total time it takes to prepare everything.
David Carlsen (verified owner) –
This was my favorite dish. Really good.
Kate Cordell (verified owner) –
Tasty. Too many characters required.
Courtney Loveday (verified owner) –
Tarrah Palomino (verified owner) –
Alexis Betts (verified owner) –
Aria Soroudi (verified owner) –
Lyndsay Knutson (verified owner) –