Spicy Chicken Enchiladas with Our Favourite Enchilada Sauce
Spicy savory Enchiladas that will warm you up in chilly months!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp neutral oil
- 1 1/2 tbsp flour
- 3 tbsp red chilli powder (cayenne)
- 2 cups chicken stock
- 1 1/4 cup tomato puree or 1 cup passata
- 1 1/2 tsp oregano
- 3/4 tsp cumin
- 1/4 tsp sugar
- salt (as needed)
- 2 cups shredded cooked chicken
- 1 medium sized white onion or half a large one
- 1-2 diced jalapenos, seeded or otherwise (upto you)
- 1/2 cup Monterey Jack or Cheddar (or a combo)
- 1/4 cup sour cream
- salt
- pepper
- 10 corn tortillas
- oil for greasing the pan
- 1 1/2 cup Cheese (same as above) for topping
- 1/2 cup chopped scallions
- 2 tbsp sour cream
Instructions
- 1
Heat oil in a pot, when it shimmers add the flour and cook for 1-2 minutes on medium, stirring frequently
- 2
Add red chilli powder and saute (turn your stoves exhaust on for this!) for 30 seconds
- 3
Now add the rest of the ingredients
- 4
Bring to a boil and simmer for 20 minutes, until the sauce has thickened and almost halved. Add salt if needed.
- 5
Finely dice your onion
- 6
Combine the remaining filling ingredients, season.
- 7
Preheat the oven to 375 degrees. Lightly grease oven an ovenproof dish (12*7) or use a parchment lined baking sheet
- 8
Heat Corn Tortillas in a little oil in a pan for 30-45 seconds if needed, I usually skip this step since mine are quite soft!
- 9
Put a few tbsp of filling down the middle of each tortilla, roll and place in the baking sheet seam side down. Repeat till all the enchiladas have been made
- 10
Pour half of the enchilada sauce over the dish making sure to evenly distribute it. You may add more if it is needed.
- 11
Top with shredded cheese and bake for 25-30 minutes until deliciously bubbly
- 12
Garnish with scallions and dollops of sour cream & serve with the extra Enchilada Sauce on the side