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Chicken Enchiladas with Red Chile Sauce

Ingredients · Serves 6 · Prep 25 min · Total 1 hr 5 min

  • Red chile sauce
  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 3 tbsp chili powder, a mild American blend
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 2 cups chicken broth
  • 1 can tomato sauce, 8 oz
  • ½ tsp kosher salt
  • Filling
  • 3 cups cooked chicken, shredded (rotisserie works)
  • ½ cup onion, finely chopped
  • 1 can diced green chiles, 4 oz, with their juice
  • 1 cup monterey jack, shredded
  • Assembly
  • 12 corn tortillas, 6-inch
  • 1 ½ cups monterey jack, shredded, for the top
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Chicken Enchiladas with Red Chile Sauce

Ingredients, continued

  • Assembly (continued)
  • fresh cilantro, chopped, for serving (optional)
  • sour cream, for serving (optional)
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Chicken Enchiladas with Red Chile Sauce

Steps

  1. Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Warm the oil in a saucepan over medium heat. Whisk in the flour and cook, whisking, until it smells toasty.
  3. Whisk in the chili powder, cumin, garlic powder and oregano and cook just until fragrant. Spices scorch fast, so keep whisking.
  4. Slowly pour in the broth while whisking so no lumps form, then whisk in the tomato sauce and salt.
  5. Bring to a gentle simmer and cook, whisking now and then, until the sauce lightly coats a spoon. Take it off the heat.
  6. In a mixing bowl, stir together the chicken, onion, green chiles, 1 cup cheese and 1/2 cup of the sauce.
  7. Spread 1/2 cup of the sauce over the bottom of the baking dish.
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Chicken Enchiladas with Red Chile Sauce

Steps, continued

  1. Stack the tortillas, wrap them in a damp paper towel and microwave until soft and bendable. Cold corn tortillas crack when rolled.
  2. Spoon about 1/3 cup of filling down the center of a tortilla, roll it up snugly and set it seam side down in the dish. Repeat with the rest.
  3. Pour the remaining sauce over the enchiladas, making sure the tortilla edges are covered so they don't dry out. Sprinkle with the 1 1/2 cups cheese.
  4. Bake until the sauce bubbles at the edges and the cheese is melted.
  5. Let the enchiladas rest so the sauce settles, then top with cilantro and serve with sour cream.