Chicken Enchiladas {with Red Sauce}

The recipe inspiration for this dish comes from a dear sweet friend.  She delivered two pans of these delicious Chicken Enchiladas to my family at a time of need.  They were such a welcomed meal that so warmed our souls at that moment (and have every time I’ve made them since).  They are mild yet so full of flavor that they keep you coming back for more.

Fill the tortillas with your favorite ingredients….what a great place to get creative.  We love them with shredded chicken or pork that’s been slow cooked in the crock pot all day with onions & diced jalapeno, then we add flame roasted corn and shredded cheese and roll.  You can add black beans, salsa, scallions, cilantro, more cheese…  No matter what direction you take your favorite fillings….it’s the Enchilada Sauce makes this dish sing.

The sauce comes together rather quickly, so it’s well worth the few extra minutes to gather all of your ingredients in advance.  I also try to use nice rich homemade chicken broth whenever possible, but boxed works well too.  And lastly, using ground toasted whole cumin seeds AND our newly dried oregano were incredible flavor boosters.  Make this sauce…trust me, you will love it…and your spouse will call you a stud.  I’ll take that.

Chicken Enchiladas {with Red Sauce}

Libby with Lemony Thyme

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Course Entree

Cuisine Mexican

Ingredients

  

For the chicken…

• 2 boneless skinless chicken breasts
• 1 small onion diced
• 2 jalapenos diced
• 3-4 garlic cloves
• 1/2 tsp. ground oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder

For the additional fillings (optional)…

• 1 ear of corn roasted removed from cob
• 2 scallions thin sliced
• 1 good handful of fresh cilantro leaves
• 1 cup shredded Mexican blend cheese
• 1/2 cup black beans optional

For the red sauce…

• 3 Tbl. canola oil
• 1 Tbl. flour
• 1/4 cup chili powder
• 2 cups chicken stock
• 10 oz. tomato paste
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 1/2 tsp. salt

For the toppings (optional)

• 1/2 cup sour cream
• 1/2 cup shredded Mexican blend cheese
• 2 Tbl. each sliced scallion and fresh cilantro leaves

For the tortillas…

• 7-8 medium flour tortillas
• canola oil

Instructions

 

For the chicken…

• Place the chicken breast in a small-medium sized Crockpot. Top with diced onion, jalapeno, garlic, and seasonings. Cook on low setting for 6-8 hours until chicken shreds easily with a fork. Shred and reserve.

For the additional fillings (optional)…

• Steam corn for 5 minutes, then roast in grill pan or over open flame, then remove from cob.
• Prepare all other optional fillings as desired.

For the sauce…

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds.
• Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.
• The sauce will thicken and smooth out. Adjust the seasonings, adding salt as necessary. Serve atop your favorite enchiladas.

Assembly…

• In a large skillet, heat 1 Tbl. oil over medium heat. Add tortillas one at a time heating them on both sides just long enough to soften them.
• Fill with a couple spoonfuls of chicken & onion mixture. Then add roasted corn and shredded cheese and/or your favorite ingredients.
• Roll tortillas and place in a baking dish, seam side down. Continue until all tortillas have been filled.
• Spoon enchilada sauce over top of tortillas and sprinkle with shredded cheese.
• Bake for 15 minutes until cheese has melted and fillings are warmed through.
• Serve with sour cream, sliced scallions, and cilantro leaves.

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