This recipe is a hybrid of a recipe from The Pioneer Woman and one from Tyler Florence – but I think the combo makes them yummier!
FOR THE SAUCE
- 1 Tablespoon Canola Oil
- 1 Tablespoon All-purpose Flour
- 1 can (28 Ounce) Enchilada Or Red Sauce
- 2 cups Chicken Broth
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 Tablespoons Chopped Cilantro
FOR THE MEAT
- 1 lb chicken breasts
- cumin
- garlic powder
- oregano
- coriander
FOR THE TORTILLAS
- 10 whole (to 14) Corn Tortillas
TO ASSEMBLE
- 3 cups Grated Sharp Cheddar Cheese
- 1/2 cup Chopped Cilantro
Instructions
- Step #1 – In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
- Step #2 – Season chicken with salt and pepper. Brown and cook until no longer pink. Sprinkle chicken with spices. Remove chicken to platter and allow to cool. Pull chicken breasts apart and combine with cheese (corn, peppers or whatever)
- Step #3 – Heat oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper-towel lined plate. Repeat until all tortillas have been fried.
- Step #4 – Preheat oven to 350 degrees. Pour 1/2 cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
- Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
