Saucepan@saucepan · Shared this recipeFollowMexican · dinnerChicken Enchilada RecipeA classic Mexican dish of corn tortillas filled with chicken, cheese, and onion, smothered in a homemade red chile sauce and baked until bubbly.total40 minprep20 mincook20 minservings4Original recipe on muybuenoblog.comKeep this recipeAdd a copy of Chicken Enchilada Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings8 oz dried New Mexico or California red chile pods6 cup water, divided6 tbsp all-purpose flour ), (or gluten-free alternative4 garlic cloves1 tbsp salt1 tbsp olive oil ), (for cooking the sauce1.5 cup cooked shredded chicken or turkey1 cup canola oil ), (for frying tortillas12 corn tortillas2 cup shredded cheese ), (Oaxaca, asadero, Monterey Jack, or muenster0.5 white onion, finely dicedchopped cilantro, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: Remove stems, seeds, and veins from chile pods. Rinse well.2Step 2: In a large pot, cover chiles with water and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Drain and let cool.3Step 3: Blend half the chiles with 3 cups water, 3 tbsp flour, 2 garlic cloves, and ½ tbsp salt until smooth. Repeat with remaining ingredients.4Step 4: Strain sauce through a fine sieve to remove bits of skin.5Step 5: Heat olive oil in a saucepan. Add sauce and simmer for 10 minutes, stirring often. Set aside.6Step 6: In a separate skillet, heat canola oil and lightly fry tortillas until soft and pliable. Drain on a paper towel-lined plate.7Step 7: Preheat oven to 350°F. Pour 1 cup of red chile sauce into the bottom of a 9x13-inch baking dish. Fill each tortilla with chicken, cheese, and onions. Roll up and place seam-side down in the dish.8Step 8: Top rolled tortillas with more chile sauce and shredded cheese. Cover with foil (sprayed with cooking spray to prevent sticking). Bake for 20 minutes, or until bubbly and golden. Garnish with cilantro.getsaucepan.com/r/61d00fa3-109e-45fa-b25a-c7e1b6c3d43b · Original: https://muybuenoblog.com/easy-chicken-enchiladas/
