Easy Chicken Enchiladas – Flatter Wasn’t Faster, But Still Fabulous

I’ve wanted to do a homemade red enchilada sauce video for a while now, and not just one. Eventually, I need to film a proper Mexican-style enchilada sauce, but...
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I’ve wanted to do a homemade red enchilada sauce video for a
while now, and not just one. Eventually, I need to film a proper Mexican-style
enchilada sauce, but first, may I present the faster, easier, but still very delicious,
Tex-Mex version. Speaking of faster, I thought by stacking these, they’d be a little
quicker to make, but they took the same time as rolled ones. That means they’re
both fast and easy.

Since we are taking the shortcut of using dried chili
powder, be sure to at least get a nice one. I used ground Ancho, which is very
nice, but what isn’t nice is that old bottle of chili powder you’ve had in the
pantry since the 90’s. If you live in some remote location, go on the Internet
and order something fresh. Besides using it in this, your next pot of chili will also be grateful.

If you’re making the sauce ahead of time, it’s a good idea
to heat it up first before assembling your enchiladas, so they are warm going
in the oven. Otherwise, you’ll need to give them some extra time in the oven,
so they get completely heated through. I love chicken enchiladas more than
someone probably should, but this same preparation done with shredded, stewed
beef, is not to be missed. Either way, I really do hope you give these a try
soon. Enjoy! 

Ingredients for 2 1/2 cup Red Enchilada Sauce:

(enough for 4 to 6 Portions)

2 tablespoons olive oil

2 tablespoons butter

1/2 cup diced onion

1/2 teaspoon salt, plus more to taste

3 to 4 tablespoons all-purpose flour, depending on how thick
you like it

2 tablespoons ground chili powder, like ancho

2 teaspoons ground cumin

1/2 teaspoon chipotle

1/2 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

cayenne to taste

small pinch cinnamon

3 cloves minced garlic

2 tablespoons tomato paste

2 1/2 cups chicken broth

Fillings for each enchilada:

3 small corn tortillas

2/3 cup shredded cooked chicken

2/3 cup shredded pepper or regular Monterey Jack cheese, plus
more as needed

chopped cilantro and green onion, as needed

sour cream, and guacamole to garnish

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