Photo: Chicken Enchiladas Recipe
Ingredients
- 3 tablespoons plus 1/2 cup oil, divided
- 1 tablespoon flour
- 1/4 cup New Mexican chili powder
- 16 ounces chicken stock
- 10 ounces tomato puree
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt
- 3 cups grated cheddar cheese
- 2 cups cooked and shredded chicken
- 1 onion, chopped
- 10 corn tortillas
- 1 cup sour cream, for garnish
- 1/2 cup chopped scallions, for garnish
Directions
Preheat oven to 350 degrees F.
Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
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By jamieknox_11723555
Lincoln, CA
on February 02, 2012
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You will never buy canned enchilada sauce again after making this. These are the best enchiladas I have ever made hands down. I read another review where the cook doubled the sauce recipe to have extra. That's what I did and am I so glad I did it. Whenever I make a recipe that uses chicken stock, and I do not have any homemade stock on hand, I have a secret weapon. Use store bought stock (not broth--it's made without the bones (that's where all the flavor is!. Boil the stock until it is reduced by half. So, in this case, since the recipe called for 16 ounces of chicken stock, and I wanted to double the amount of sauce I had- I would need 64 ounces of chicken stock. Boil the stock down until it is reduced by half (just boil the crap out of it and it will take about 30 minutes or so--leaving you with 32 ounces of concentrated chicken stock. Also, roast your chicken on the bone (thanks Ina!. Emeril does it again!
By helwigkc
on January 23, 2012
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I tried this recipe today. Yummy! I use flour tortillas. When I heat them, you don't have to use oil..just warm in a cast iron skillet. I wish I reserved some of the really tasty sauce to place on the dish after it completed cooking.
By murano57_8585703
fort pierce, FL
on January 16, 2012
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I was looking for a recipe for leftover chicken, and found this recipe! I did look at all the comments, and believe me 1/4 cup of the chile powder, I thought was too much! Wrong! Awesome, awesome! Making the sauce is the key! My family loved it! I did not soften the tortillas at all! Not needed! Just need something crunchy to go along with it! Emeril Lagasse does it again!
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