Red Sauce Enchilada

Updated at: Wed, 16 Aug 2023 23:52:20 GMT

Step 1

Measure the dry ingredients into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

Step 2

In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Step 3

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste, adobo sauce, and peppers into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Step 4

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Step 5

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary

Step 6

Poach/boil the chicken. Cover the chicken breast with cold water in a saucepan and bring to a boil. Reduce heat to a simmer and let cook until the chicken is no longer pink inside, approx. 20 minutes. You can also add salt, onion, and cilantro to the simmering water for a hint of additional flavor.

Step 7

Finely shred the chicken.

Step 8

Start pre-baking oven at 400F

Step 9

Heat up 8-10 corn tortillas. Cover with damp paper towels and nuked them for 60 seconds

Step 10

Line baking dish with some of the red sauce

Step 11

Fill each tortilla with some - red sauce - shredded chicken - cheese - bits of finely chopped raw onion. Roll tight and place on a baking dish seam side down. You can line the baking dish with enchilada sauce to prevent sticking.

Step 12

Continue rolling until all the chicken is gone. Cover the enchiladas with the remaining sauce and give them a jiggle.

Step 13

Bake at 400F for 8-10 minutes

1 liked

0 disliked

Delicious

Easy

Go-to

Moist

Spicy