Back to 4 servings 2 tbsp avocado oil or any other neutral-flavored oil 2 tbsp all purpose flour 2 tbsp chili powder 1 tsp garlic powder 0.5 tsp dried oregano, preferably Mexican oregano 2 cup chicken broth 1 cup tomato sauce, not pasta or pizza sauce 0.5 tsp kosher salt 3 cup cooked ), shredded chicken (like rotisserie chicken, you will need almost an entire rotisserie chicken 2 cup shredded Monterey Jack or sharp cheddar cheese 4 oz softened cream cheese, optional 0.5 cup sour cream, plus more for serving 4 oz canned green chiles, I like these Hatch green chiles 0.5 tsp kosher salt 9 6- inch corn tortillas minced cilantro, minced white onion, your favorite salsa, for serving
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: In a large skillet over medium heat, whisk together the 2 tablespoons oil and 2 tablespoons flour for 1 minute. Add 2 tablespoons chili powder and whisk another minute to toast the chili powder. Add the 1 teaspoon garlic powder and 1/2 teaspoon dried oregano.2 Step 2: Slowly whisk in the 2 cups chicken broth, whisking continuously to prevent lumps. Add 1 cup tomato sauce and 1/2 teaspoon kosher salt. Simmer until thickened (about 5-10 minutes), whisking occasionally. You don't want it to be super thick, it will continue to thicken as it cools. Set aside 3/4 cup of the sauce for topping the enchiladas and remove the remaining sauce in the skillet from the heat.3 Step 3: Heat oven to 375°F.4 Step 4: Spread a thin layer of sauce from the skillet on the bottom of a 9x13 baking dish.5 Step 5: In a large bowl, combine the 3 cups shredded chicken, 1/2 cup of the shredded cheese, the 4 ounces of softened cream cheese (if using), 1/2 cup sour cream, the can of green chiles (you don't need to drain them), and the 1/2 teaspoon of salt. Stir until well combined.6 Step 6: To prevent the tortillas from breaking, warm them in a hot, dry pan or comal over medium heat just until warm on both sides. Wrap in a clean kitchen towel or tortilla warmer to keep warm.7 Step 7: Dip each tortilla lightly into the red sauce in the skillet, fill with about 1/3 cup of the chicken mixture, and roll tightly. Place seam-side down in the baking dish.8 Step 8: Pour the reserved 3/4 cup sauce over the enchiladas, covering the edges of the tortillas completely. Top with the remaining shredded cheese.9 Step 9: Spray a piece of aluminum foil with cooking spray to prevent foil from sticking and place spray-side-down over the enchiladas. Bake at 375°F for 15-20 minutes. Remove the foil for the last 10 minutes to get the cheese bubbly.10 Step 10: While the enchiladas are baking, mince the cilantro and the white or green onions and prep any other garnishes you will serve with them.11 Step 11: Garnish with fresh cilantro, pico de gallo, green onions, avocado and crumbled queso fresco or your favorite garnishes.getsaucepan.com/r/66435904-538b-453e-acfa-499ee8675a8b · Original: https://www.holajalapeno.com/authentic-chicken-enchilada-recipe/
