Cheesy Chicken Enchiladas with Red Chile Sauce
Corn tortillas rolled around shredded chicken and melty Monterey Jack, then baked under a quick homemade red chile sauce built from chili powder, tomato paste and cumin. No canned sauce.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 6
Warming the tortillas first keeps them from cracking as you roll. Use a homemade stock or one whose label lists plain ingredients. The assembled dish keeps covered in the fridge overnight, so add 5 to 10 minutes to the bake if it goes in cold.
Method
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Heat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
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Make the sauce. Warm 2 tablespoons of the oil in a saucepan over medium heat. Whisk in the flour, chili powder, cumin and oregano and cook for . Stir in the tomato paste and garlic for , then slowly whisk in the stock. Simmer for , until slightly thickened. Stir in the salt and vinegar.
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Toss the chicken with 2 cups of the cheese, the green chiles and 1/2 cup of the sauce.
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Brush the tortillas with the remaining oil and warm them in a skillet or the microwave, wrapped in a damp towel, until pliable.
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Spread 1/2 cup sauce over the bottom of the dish. Fill each tortilla with a heaped 1/3 cup of the chicken mixture, roll up and set seam side down in the dish.
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Pour the remaining sauce over the enchiladas and scatter with the remaining cheese. Bake for , until bubbling and the cheese is golden at the edges.
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Rest for , then top with cilantro, sour cream and radishes.
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