Tex-Mex Chicken Enchiladas
Ingredients
Enchilada Red Sauce
-
¼
cup
vegetable oil
-
¼
cup
all-purpose flour
-
32
ounces
tomato sauce
-
3
cups
chicken stock or vegetable stock
-
3
tablespoons
chili powder
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
1
teaspoon
granulated onion
-
1
teaspoon
granulated garlic
-
1
teaspoon
cumin
-
1
tablespoon
brown sugar
Chicken Enchiladas
-
1
cup
vegetable oil for frying tortillas
-
12
pieces
corn tortillas
-
1
cup
sweet onion, chopped
-
2
cups
pulled or chopped chicken meat
-
4
ounces
cheddar-Monterey Jack cheese blend, shredded
-
1 ½
cups
red enchilada sauce
-
4
ounces
cheddar-Monterey Jack cheese blend, shredded for topping
Instructions
- Prepare the enchilada red sauce by heating vegetable oil in a saucepan and mixing in flour to create a roux.
- Add tomato sauce, chicken broth, spices, and brown sugar to the roux, whisking well.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Heat vegetable oil in a frying pan and fry corn tortillas for about 10 seconds on each side.
- Drain the fried tortillas on paper towels.
- Assemble the enchiladas by placing shredded cheese, chopped onions, and chicken on each tortilla.
- Roll up the tortillas and place them in a baking dish.
- Pour enchilada red sauce over the rolled tortillas and top with more shredded cheese.
- Bake in a preheated oven at 350°F for 20 minutes or until heated through.
Nutrition Facts (estimated)
Servings
4
Calories
816
Total fat
48g
Total carbohydrates
66g
Total protein
35g
Sodium
2094mg
Cholesterol
94mg
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