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Chicken enchiladas with homemade enchilada sauce

Recipe by:Christy Vega Fowler
Casa Vega, Sherman Oaks

Ingredients

  • Salsa roja
    1/2 cup canola oil
    4 tbsp. flour
    2 tbsp. chile paste
    1 cup water, divided use
    1/2 cup chicken broth
    1 tbsp. chicken base
    1 tsp. cumin
    1 tsp. garlic powder
  • Enchiladas
    4 corn tortillas
    Canola oil
    8 oz. cooked chicken, shredded
    2 handfuls shredded Monterey Jack cheese

Directions

For salsa: Heat oil in a saucepan. Add flour and bring to a boil. Next, add chile paste and mix. Stir in 1/2 cup cold water followed by chicken broth. In a small mixing bowl, mix together chicken base, cumin, garlic powder and remaining 1/2 cup water. Pour mixture into saucepan with flour mixture, stir and simmer for 10 minutes.

For enchiladas: Preheat oven to 250 degrees. Warm tortillas on both sides in a pan with a little bit of canola oil. Tortillas should be pliable, but not crispy. Lay 1 tortilla flat on an ovenproof plate and place a little cheese and 2 oz. of the shredded chicken in the center. Top with a small amount of salsa. Wrap up tortilla tightly and continue on to the next one. When preparing multiple enchiladas, make sure they are rolled tightly against one another. Once all enchiladas are rolled, top with salsa and a handful of cheese. Place the plate of enchiladas in the oven to melt the cheese. 

Serves 4

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