These chicken enchiladas are especially delicious, as this recipe uses semi-scratch red sauce. Pair with Restaurant Style Mexican Rice and Refried Pinto Beans or Black Beans.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook25
Passive0
Total Time50 minutesminutes
Recipe Serving Size6servings
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Oven, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives, Spatula, Top Stove, Whisk
Ingredients
For the enchilada sauce:
2tablespoonavocado oilor lard, or your favorite high-heat cooking oil
2tablespoonall-purpose flouror gluten-free flour
3tablespoonchili powder
1tablespoongarlic salt
1teaspoonKosher salt
1teaspoonground cumin
1teaspoondry oregano
2 ½cupchicken stock
6ouncetomato paste
For the filling and assembly:
1tablespoonavocado oilor lard, or your favorite high-heat cooking oil
1white onionsmall, finely chopped
1red bell pepperlarge, chopped
2clovegarlicminced
½teaspoonKosher salt
⅙teaspoonfreshly ground black pepper
3cuprotisserie chickenshredded
3 ½cupshredded Monterrey Jack cheeseor pepper jack cheese
6ouncecanned pitted black olivesdrained
½cupfresh cilantrochopped
12corn tortilla
Instructions
To make the enchilada sauce, heat oil in a small saucepan over medium-high heat.
Add flour, whisking for 1 minute, until a golden roux forms.
Add the remaining dry seasonings through to the oregano, whisking to combine.
Gradually add the stock, continually whisking, to prevent any lumps.
Whisk in the tomato paste. Simmer on low heat for 10 minutes.
Preheat oven to 350 degrees.
Add 1 tablespoon oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes.
Season with Kosher salt and pepper; set aside.
Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.
Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish.
Fill tortillas with equal portions of chicken, then the onion/bell pepper mixture, and finally half the cheese, and half the cilantro.
Top with 1 tablespoon enchilada sauce, roll, and place seam side down in baking dish.
Pour remaining enchilada sauce over the enchiladas, then sprinkle with remaining cheese.
Top with sliced olives.
Cover baking dish loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling.
Remove from oven and garnish with remaining cilantro.
Reheating Instructions
Heat in microwave, covered, on high power until heated through.