Super Easy Enchiladas with Best Ever Red Enchilada Sauce

This is for my new friend Kelly! I found this Best Ever Red Enchilada Sauce on Pinterest and modified it a bit, because I really just can’t leave a good recipe alone! The enchiladas are just some random creation I came up with because I had two left over chicken breasts in the frig and didn’t want them to go to waste.

Best Ever Red Enchilada Sauce

2 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons All Purpose Flour
2 Tablespoons of Chili Powder (not Cayenne!) 4 Tablespoons if you like more heat!
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 dried oregano
2 cups vegetable broth (1 can of Swanson is exactly 2 cups)

Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder, garlic powder, salt, ground cumin, and oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.

Pour sauce in small 12 oz mason jar that has been boiled to sterilize, both jar and lids. Let sit and the jar will seal and you can store your sauce for up to 3 or 4 months (maybe longer, mine has never lasted that long…LOL). Or use immediately. After you’ve opened the jar is will last up to 4 days in the frig.

Super Easy Enchiladas with Best Ever Red Enchilada Sauce

1 package of medium flour tortillas (quantity 12)
2 chicken breasts
2 cups fresh salsa
2-3 cups of shredded cheese of your choosing, we like the Mexican Fiesta kind
1 medium red onion finely chopped
olive oil
salt & pepper
sour cream (optional)
green onion chopped (optional)

I like to do all my prep work before I start to cook anything so I get my red onion and green onion chopped and set aside.

Slice your chicken breasts long ways (like butterflying them), so you have 4 thin pieces. Generously season both sides with salt and pepper (you could add a little oregano and a tiny bit of ground cumin as well…a little bit of cumin goes a long way!). Pan fry them in a non-stick skillet with about a tablespoon of olive oil over medium high heat. Just get them to a nice medium brown on each side about 3 minutes per side. Take them out of the pan and let them rest on a cutting board for about 5 minutes then chop them up into small pieces. I shoot for the chicken to end up looking more shredded than in little square chunks, so I cut up the chicken like I would do my finely chopped onion but not as small.

Warm up 8 tortillas in the microwave for about 30 seconds so they don’t break while you’re assembling your enchiladas.

ASSEMBLY TIME

These are what mine look like before they go in the oven.

Using a 9×11 glass baking dish, sprayed with a non-stick spray of your choice.

  1. Tortilla
  2. About 2 tablespoons of chicken
  3. About two tablespoons of fresh salsa over that
  4. Sprinkle with cheese
  5. Sprinkle with red onion
  6. 1 tablespoon of the Best Ever Red Enchilada Sauce.
  7. Roll and place in baking dish with folded ends down.

Repeat until you’ve filled your baking dish.

Pour remaining Best Ever Red Enchilada Sauce over your enchiladas in baking dish and sprinkle with cheese. Bake at 350 degrees for about 30 minutes.

Serve with sour cream and chopped green onion. Serves 4

By the way, this is a great recipe to freeze! When I make it I like to double everything and make two dishes. So, while one dish is cooking I prep the other dish to go in the freezer for another night. If baking from frozen cook at 350 degrees for 60 minutes. Tastes just as good out of the freezer!

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