I had never made enchiladas before but I made this last night and believe me I will make it again. I never knew how much prep work goes into making enchiladas but the end result is well worth it. Even my kids loved it! As my five, correction: soon-to-be-six-year-old said, “It’s yummy in my tummy!” Serve with rice and beans and you’ve got a complete meal. Oh! And don’t forget the margaritas!
For the sauce:
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 can (28 ounce) enchilada sauce
2 cups chicken broth
½ teaspoons salt
½ teaspoon ground black pepper
For the filling:
3 cups shredded rotisserie chicken
1 can (4 ounce) diced green chilies
½ teaspoon salt
10 corn tortillas
½ cups vegetable oil
3 cups grated sharp cheddar cheese
½ cup chopped cilantro
Step #1 – The Sauce
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, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The Meat
Combine the chicken with 1 can diced green chilies and seasoned salt in a bowl. Set aside.
Step #3 – Tortillas
Heat vegetable 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 – Assembly
Preheat oven to 350 degrees. Pour ½ 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 mixture and a little grated cheese 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.