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Chicken Enchiladas {with Red Sauce}

Chicken Enchiladas {with Red Sauce}

Libby with Lemony Thyme
Course Entree
Cuisine Mexican


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


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.


  • 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.