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Simple Red Chicken Enchiladas

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
1 serving
Dinner Mexican
Simple Red Chicken Enchiladas
Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 teaspoon salt, or more to taste
  • 3 tablespoons all-purpose flour, or more as needed
  • 2 tablespoons ground ancho chile powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried oregano
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch ground cinnamon
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 1/2 cups chicken broth
  • 3 (5 inch) corn tortillas
  • 1/2 teaspoon vegetable oil
  • 2/3 cup shredded cooked chicken
  • 2/3 cup pepper Jack cheese
  • 1/3 cup chopped cilantro
  • 1/3 cup chopped green onions
Instructions
1
Begin by heating a saucepan over medium heat, combining melted butter and olive oil. Introduce the onion and salt into the saucepan; cook and stir until the onion transforms into a golden brown hue, approximately 3 to 5 minutes. Add flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon to the saucepan; cook and stir until fragrant, roughly 3 minutes. Introduce minced garlic and tomato paste into the saucepan; stir until fully incorporated.
2
Pour in chicken broth, whisking until smooth. Increase heat to high and bring the sauce to a simmer; reduce heat to medium-low, allowing it to simmer, stirring occasionally, until flavors meld together, approximately 10 minutes. Taste and adjust seasoning as desired.
3
Blend the sauce with an immersion blender to achieve a uniform consistency.
4
Preheat your oven to 400 degrees F (200 degrees C). Lightly brush tortillas with oil, then heat a small cast iron skillet over medium-high heat. Heat the tortillas until they become pliable, roughly 30 seconds per side.
5
Cover the bottom of the skillet with a scoop of enchilada sauce, followed by placing a tortilla on top. Add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 of the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
6
Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.