Chicken Enchiladas with Corn Tortillas (Print Version)
# Ingredients:
→ Red Enchilada Sauce
01 -
2 tablespoons chili powder
02 -
2 teaspoons cumin
03 -
½ teaspoon dried oregano
04 -
¼ teaspoon garlic powder
05 -
¼ teaspoon paprika
06 -
⅛ teaspoon nutmeg
07 -
¾ teaspoon salt
08 -
½ teaspoon black pepper
09 -
3 tablespoons avocado oil
10 -
3 tablespoons all-purpose flour
11 -
2 tablespoons tomato paste
12 -
2 cups chicken broth, divided
→ Chicken Enchiladas
13 -
2-3 tablespoons avocado oil, divided
14 -
8 corn tortillas
15 -
2 cups cooked shredded rotisserie chicken
16 -
2 cups shredded cheddar cheese
17 -
½ cup salsa, mild or medium
→ Optional Toppings
18 -
Fresh cilantro, finely chopped
19 -
Avocados, peeled, pitted, diced
20 -
Tomatoes, seeded and diced
21 -
Sour cream
# Instructions:
01 -
Whisk together the chili powder, cumin, oregano, garlic powder, paprika, nutmeg, salt, and black pepper in a small bowl. Heat the avocado oil in a medium saucepan over medium heat. Once hot, add the flour and chili powder mixture. Whisk for 2 minutes, or until the spices become fragrant.
02 -
Add the tomato paste and ¾ cup of the broth. Whisk until smooth, then slowly pour in the remaining 1¼ cups broth, ¼ cup at a time, stirring between each addition.
03 -
Reduce the heat to medium-low and simmer for 8-10 minutes, whisking every 1-2 minutes to prevent burning, or until the sauce is thick enough to coat the back of a spoon.
04 -
Preheat the oven to 350°F. Line a plate with a paper towel and set aside. Spray a 13 x 9-inch baking dish with nonstick cooking spray. Pour ½ cup of the enchilada sauce into the bottom.
05 -
Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add 3-4 tortillas in a single layer and cook until the edges begin to curl, about 1 minute. Flip and cook for 30-60 seconds more. At this point, they should be firm but still pliable. Transfer the toasted tortillas to the paper towel-lined plate and repeat with the remaining avocado oil and tortillas.
06 -
Fill each tortilla with ¼ cup of shredded chicken, 2 tablespoons of cheese, and 1 tablespoon of salsa. Fold the right side of each tortilla over to cover the filling ingredients and then fold the left side over. Place the filled tortillas seam side down into the baking dish.
07 -
Pour the remaining enchilada sauce over the filled tortillas. Using a spoon, spread the sauce so it completely covers all of the edges of the tortillas. Top with the remaining 1 cup shredded cheddar cheese.
08 -
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and return to the oven for 5-10 minutes, or until the edges begin to crisp up and the sauce is bubbling.
09 -
Let the enchiladas rest at room temperature for 5 minutes before serving with fresh cilantro, avocados, tomatoes, and sour cream, if desired.
# Notes:
01 -
You can use store-bought red enchilada sauce as a time-saving alternative.
02 -
Substituting coconut oil for the avocado oil creates a uniquely delicious flavor profile.
03 -
For advance preparation, shred the chicken, fry the tortillas, or prepare the enchilada sauce up to 2 days ahead and store separately.
04 -
Fully assemble the enchiladas (without baking) up to 1 day ahead, cover tightly, and refrigerate until ready to bake.
05 -
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
06 -
Reheat leftovers in a 350°F oven until warmed through, or microwave individual portions for 1-2 minutes.
07 -
To freeze baked enchiladas, cool completely, transfer to a freezer-safe container, and freeze for up to 3 months.
08 -
Reheat frozen enchiladas at 350°F for 20-25 minutes, or until heated through.