Quick Red Chicken Enchiladas

Follow our step-by-step guide on how to make Quick Red Chicken Enchiladas.

1. Step 1

   Begin by melting butter and olive oil together in a saucepan over medium heat.

2. Step 2

   Once combined, toss in the diced onion and a pinch of salt, cooking until the onion achieves a golden brown hue, which should take about 3 to 5 minutes.

3. Step 3

   Next, introduce the flour along with ancho chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and optional cinnamon.

4. Step 4

   Allow this mixture to cook for approximately 3 minutes, letting the spices release their delightful aromas.

5. Step 5

   Stir in the minced garlic and tomato paste, ensuring everything is well blended.

6. Step 6

   Gradually whisk in the chicken broth, creating a smooth sauce.

7. Step 7

   Raise the heat to high and bring the sauce to a gentle simmer.

8. Step 8

   Once bubbling, lower the heat to medium-low and let it simmer for about 10 minutes, stirring occasionally.

9. Step 9

   Taste the sauce and adjust the seasoning to your liking.

10. Step 10

    For a velvety finish, blend the sauce with an immersion blender until smooth.

11. Step 11

    Preheat your oven to 400°F (200°C).

12. Step 12

    Lightly brush the tortillas with oil, then warm them in a small cast iron skillet over medium-high heat for about 30 seconds on each side until they are pliable.

13. Step 13

    Spread a layer of enchilada sauce on the bottom of a baking dish.

14. Step 14

    Place a tortilla on top, followed by half of the chicken, one-third of the Jack cheese, and half of the cilantro and green onions.

15. Step 15

    Drizzle more sauce over this layer and repeat, finishing with a final layer of sauce and the remaining cheese on top.

16. Step 16

    Bake in the preheated oven for 10 to 15 minutes, or until the cheese is beautifully melted and the sauce is bubbling with excitement.

17. Step 17

    Enjoy the rich flavors and comforting warmth of your homemade enchiladas!.