Chicken Enchiladas with Red Sauce

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Preheat your oven to 190°C (375°F).

   Περίπου 5 λ.

2. 2

   In a medium saucepan, heat the olive oil over medium heat.

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3. 3

   Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

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4. 4

   Add the chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper to the roux and cook for another minute until fragrant.

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5. 5

   Gradually whisk in the chicken broth and tomato paste until the sauce is smooth and lump-free.

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   Σημείωση του μάγειρα: Whisk slowly to prevent lumps from forming.

6. 6

   Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened.

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   Σημείωση του μάγειρα: Stir occasionally to prevent sticking.

7. 7

   In a medium bowl, combine the shredded chicken breast with half of the shredded cheddar cheese.

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8. 8

   Dip each corn tortilla briefly into the warm enchilada sauce to soften it; this helps prevent cracking when rolling.

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   Σημείωση του μάγειρα: Don't over-saturate the tortillas, just a quick dip.

9. 9

   Place a portion of the chicken and cheese mixture down the center of each tortilla, then roll it up tightly.

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10. 10

    Arrange the rolled enchiladas seam-side down in a 9x13 inch baking dish.

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11. 11

    Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

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12. 12

    Sprinkle the remaining shredded cheddar cheese over the sauce.

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13. 13

    Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

    Περίπου 25 λ.

14. 14

    Garnish with sour cream and fresh cilantro, if desired, before serving.