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My review
Easy Red Chicken Enchiladas
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Chef John
"Starting with a homemade red sauce, these Tex-Mex enchiladas are faster and easier to make than their Mexican forefathers, but still so delicious. This recipe makes 2 1/2 cups sauce, enough for 4 to 6 individual skillet enchiladas or 1 regular baking dish. Garnish with sour cream and guacamole."
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Ingredients
1 h servings 1376Original recipe yields 1 servings (1 three-layer enchilada)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
- 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.
- Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.
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Footnotes
- Editor's Note:
- This recipe makes an individual skillet enchilada but enough sauce for 4 to 6 portions. Nutrition data for this recipe includes the full amount of sauce.
- Chef's Notes:
- I recommend using the freshest possible chile powder you can find.
- If you're making the sauce ahead of time, it's a good idea to heat it up first before assembling your enchiladas, so they are warm going in the oven. Otherwise, you'll need to give them some extra time in the oven to heat through.
- Shredded stewed beef is also delicious in these, as is regular Monterey Jack cheese.
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Reviews
Read all reviews 14Most helpful
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9/5/2019
HAHA Great video! Utterly delicious. IF you use an 8" square dish like I did, cut the tortillas in half after heating to make a neat appearance along the edges of the pan (rounded side in.) Than...
12/4/2019
Delicious! Just enough bite (spice) without lingering heat. And yes, will make it again.
10/14/2019
Simple and yummy dish, my husband and I both enjoyed it very much. I did sprinkle sprinkle in a few red beans with each layer, and added shedded lettuce and diced tomato on the plate when I ...
9/14/2019
your so funny ,I'm new here and just wanna say I appreciate your videos. I'll post as I prepare what your sharing thanks
5/5/2020
Turned out great! I layered the tortillas in an 8 x 8 pan, added some fresh salsa & black beans along with the chicken and cheese. Next time I’ll double the sauce because it was a little on the...
4/26/2020
Fair Warning -- I only made the sauce and used it on cheese enchiladas. I am only rating the sauce. As written, the enchilada sauce is very, very tasty. It did seem to lack something, so I add...