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Chicken Enchiladas

(recipe, Anna Heininger)

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  1. Enchilada Sauce
  2. 2 cups Chicken Stock (I use rotisserie chicken, and poach the carcass to
  3. make the stock)
  4. 3 Tbsp. Vegetable Oil
  5. 3 Tbsp. Flour
  6. ΒΌ cup Chimayo Chile Powder
  7. 2 Tbsp. Ancho Chile powder
  8. 1 tsp. cumin
  9. 2 cloves garlic minced
  10. 1 tsp. red wine vinegar
  11. 10 to 12 Corn Tortillas (10 inch if you can find them)
  12. 2 + cups shredded chicken (leftover rotisserie works well)
  13. 1 small minced onion
  14. 2 cups shredded cheese (jack or mix)
  15. Greek Yogurt


  1. Sauce:
  2. mix flour and vegetable oil into a roux
  3. add roux and chile powders to pan and cook on med-low heat for about 5 minutes (will be pasty)
  4. add cumin, salt
  5. add garlic and 1 cup of stock
  6. stir, you need to sort of smash the paste into liquid until dissolved
  7. continue to cook, slowly adding rest of stock
  8. keep stirring, adding red wine vinegar
  9. dip one side of tortilla into sauce, add chicken to sauced side (this is the inside) and roll up. Repeat with all tortillas
  10. top with onion, then remaining sauce, then cheese.
  11. Bake covered @350 for 30 minutes
  12. remove foil and bake for additional 10 minutes
  13. Remove from oven and let sit for about 10 minutes
  14. Serve with dollop of Greek yogurt (or sour cream).