Red Chicken Enchiladas

If and when, I have left over chicken this is my favorite meal to make with it! Its super simple and easy to throw together. It doesn’t require a lot of time cooking and the results are always deliciously filling! Goes well with refried beans and some Mexican rice.

Preparation Time

20 Minutes

Cooking Time
10 Minutes

Ingredients

Serves 3-4

          For the Sauce

• 3 tb Coconut Oil
• 1 tb Garlic, grated
• 1 ½ Flour
• 3 tb Chili Powder
• 2 ½ C Chicken Stock
• 6 oz Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Dried Pepper Flakes
• 1 tsp Dried Cumin
• ½ tsp Garlic Salt
• ½ tsp Onion Powder
• ¼ tsp White Sugar

For the Enchiladas

• Vegetable oil, to cover bottom of small frying pan.
• 12-14 Corn Tortillas
• 2 Chicken Breasts, Shredded
• 2 c Mozzarella Cheese, Shredded

Optional: Diced onions or Diced Jalapenos

Directions:

For the Sauce

1. Heat oil in sauce pan, sprinkle flour over oil. Whisk until smooth and cook for 3 minutes. (We want to cook out the flour flavor!)
2. Stir in spices and cook for an additional 30 seconds before adding the chicken stock and tomato paste.
3. Simmer for 15 minutes or until thickened. Whisk occasionally to keep the bottom from burning.
4. Once thickened, if needed add more garlic salt to your liking.
5. Take sauce off heat and allow to cool completely.
6. Move onto cooking your tortillas.

For the Enchiladas

1. Heat oil in skillet until bubbling. While oil is heating take a paper plate or a cookie sheet and line it with paper towel. This will be where you place the freshly cooked tortillas. The paper towel will soak up any excess oil.
2. Add in each individual tortilla and cook on both sides for about 30 seconds. The idea is to cook the tortilla but not fry it until its stiff. It should change in color slightly and be easier to fold and manipulate when cooked.
3. As you cook each tortilla, layer them on the cookie sheet. When you run out of room, put another layer of paper towel down on top of the previous layer of tortillas and continue to layer the tortillas in between the paper towel until you have cooked them all.
4. Once the tortillas are cooked set aside. Place the shredded chicken and cheese in their own separate containers and set them up in an assembly line next to the sauce.
5. Next, take one tortilla, dip it into the homemade sauce, place on plate and fill the middle with chicken, cheese and additional toppings if desired. Once that’s done, fold the enchilada and move onto the next one until all enchiladas are rolled.
6. I like to prepare more than what are needed and save the rest for a later day. They keep well and will stay fresh in your fridge for up to one week.
7. Serve with a side of beans and Mexican rice and enjoy!

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