Top | Chicken
Chicken Enchiladas
(recipe, Anna Heininger)
primary-image, l
Ingredients
- Enchilada Sauce
- 2 cups Chicken Stock (I use rotisserie chicken, and poach the carcass to
- make the stock)
- 3 Tbsp. Vegetable Oil
- 3 Tbsp. Flour
- ΒΌ cup Chimayo Chile Powder
- 2 Tbsp. Ancho Chile powder
- 1 tsp. cumin
- 2 cloves garlic minced
- 1 tsp. red wine vinegar
- 10 to 12 Corn Tortillas (10 inch if you can find them)
- 2 + cups shredded chicken (leftover rotisserie works well)
- 1 small minced onion
- 2 cups shredded cheese (jack or mix)
- Greek Yogurt
Steps
- Sauce:
- mix flour and vegetable oil into a roux
- add roux and chile powders to pan and cook on med-low heat for about 5 minutes (will be pasty)
- add cumin, salt
- add garlic and 1 cup of stock
- stir, you need to sort of smash the paste into liquid until dissolved
- continue to cook, slowly adding rest of stock
- keep stirring, adding red wine vinegar
- dip one side of tortilla into sauce, add chicken to sauced side (this is the inside) and roll up. Repeat with all tortillas
- top with onion, then remaining sauce, then cheese.
- Bake covered @350 for 30 minutes
- remove foil and bake for additional 10 minutes
- Remove from oven and let sit for about 10 minutes
- Serve with dollop of Greek yogurt (or sour cream).