Recipe for Chicken Enchiladas with Homemade Red Sauce

Corn tortillas rolled with shredded chicken and smothered in a deep, smoky red chili sauce.

Ingredients

Red Sauce

• 30ml vegetable oil
• 20g flour
• 30g chili powder
• 500ml chicken broth
• 2g cumin
• 2g garlic powder

Filling

• 600g shredded cooked chicken
• 200g Monterey Jack cheese
• 8 corn tortillas
• 50g red onion, diced

Preparation

Sauce

1. Heat 30ml oil in a saucepan and whisk in 20g flour for 1 minute until a light roux forms
2. Stir in the chili powder, cumin, and garlic powder then gradually pour in 500ml broth while whisking
3. Simmer the sauce for 10 minutes over medium heat until it thickens enough to coat a spoon

Assembly

1. Dip each tortilla into the warm sauce to soften then fill with shredded chicken and a sprinkle of cheese
2. Roll tightly and place seam-side down in a baking dish then pour the remaining sauce over the top
3. Sprinkle with the rest of the cheese and bake at 190 Celsius for 15 to 20 minutes until the cheese is bubbling

Tips

• Lightly fry the corn tortillas in oil for 5 seconds per side before dipping in sauce to prevent them from tearing
• Use a rotisserie chicken to save time while maintaining a tender and flavorful filling
• Garnish with fresh cilantro and sour cream immediately after removing from the oven for a fresh contrast