Ingredients:

  • 2 Tbsp Neutral Oil (e.g., Canola or Sunflower)
  • 2 Tbsp All-Purpose Flour
  • 1/4 cup Good Quality Chili Powder (preferably New Mexico style)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Mexican Oregano
  • 1/2 tsp Garlic Powder
  • 1 Tbsp Tomato Paste
  • 3 cups Low-Sodium Chicken Stock
  • Salt and Black Pepper, To taste
  • 3 cups cooked, shredded Chicken Breast or Rotisserie Chicken
  • 1/2 cup Diced Yellow Onion (finely diced)
  • 2 cups Monterey Jack Cheese, shredded (divided)
  • 2 Tbsp chopped Cilantro (optional)
  • 16 medium Corn Tortillas (preferably yellow)
  • 1/4 cup Oil for frying tortillas (optional)

Instructions:

  1. Prepare the filling: Combine the shredded cooked chicken, diced onion, 1 cup of shredded Monterey Jack cheese, and cilantro (if using) in a medium bowl. Set aside. Preheat the oven to 375°F (190°C) and lightly grease the 9x13 inch baking dish.
  2. Build the Red Enchilada Sauce: Heat 2 Tbsp of neutral oil in a saucepan over medium heat. Whisk in the 2 Tbsp of flour and cook for 1 minute until it forms a thick roux.
  3. Bloom Spices: Reduce heat to low. Whisk in the chili powder, cumin, oregano, garlic powder, and tomato paste. Cook for 60 seconds, stirring constantly, to release the deep spice flavor.
  4. Simmer: Gradually whisk in the warm chicken stock until smooth. Bring the sauce to a gentle simmer. Let it cook, uncovered, for 10-15 minutes until it has thickened slightly. Season generously with salt and pepper.
  5. Prep the Tortillas: Tortillas must be soft to prevent cracking. EITHER quickly fry each tortilla in 1/4 cup oil for 15-20 seconds per side until pliable (draining on paper towels), OR dampen a stack of tortillas lightly, wrap in a towel, and microwave for 30-45 seconds.
  6. Assemble the Enchiladas: Pour about 1/2 cup of the red sauce into a shallow dish. Dip each tortilla, coating both sides lightly. Place 2-3 tablespoons of the chicken filling down the center, roll tightly, and place seam-side down in the prepared baking dish. Pack them snugly together.
  7. Cover and Top: Pour the remaining red sauce evenly over the top of the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the sauce.
  8. Bake and Rest: Cover the dish loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5-8 minutes, or until the sauce is bubbling and the cheese is melted and golden. Allow the enchiladas to rest for 5 minutes before serving.