Description
A comforting dish featuring shredded chicken wrapped in corn tortillas and smothered in savory red sauce, perfect for family gatherings.
Ingredients
- 4 cups shredded chicken
- 16 corn tortillas, preferably Mi Rancho Thincredible Corn Tortillas
- 8 oz shredded Mexican cheese blend
- 3 Tablespoons vegetable oil
- 2 Tablespoons gluten-free flour (or all-purpose if not gluten-free)
- 3 Tablespoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- scant 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup tomato paste
- 2 cups chicken broth
Instructions
- In a skillet over medium heat, add vegetable oil and sauté flour for around one minute until golden, then mix in chili powder, oregano, onion powder, garlic powder, cumin, and salt.
- Stir in the tomato paste and chicken broth; bring to a simmer. Cook until slightly thickened, about 5 minutes.
- Meanwhile, warm tortillas in a skillet or microwave to make them pliable.
- To assemble, dip each tortilla in the red sauce, layer with a portion of shredded chicken, sprinkle cheese, then roll tightly.
- Place seam-side down in the prepared baking dish, repeating until all tortillas are filled and arranged.
- Pour remaining sauce over the top of the enchiladas, then sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is bubbly and golden.
Notes
For added flavor, consider roasting spices in the oil before adding to the sauce. Serve garnished with cilantro, sour cream, or avocado.
