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Enchiladas Rojas

Equipment

  • 9X13 baking dish
  • tortilla warmer

Ingredients

  • 16 corn tortillas

ENCHILADA SAUCE

  • 3 T olive oil
  • 3 T King Arthur Gluten Free Measure for Measure Flour
  • 1 T chili powder
  • 1 t cumin
  • ½ t garlic powder
  • ½ t dried oregano
  • ¼ t salt
  • 1 pinch cinnamon
  • ¼ t black pepper
  • 1 T tomato paste
  • 2 cups chicken broth (replace with vegetable broth for the vegetarian version)
  • 1 t apple cider vinegar

FILLING

  • 3 cups shredded chicken breast (see notes for other filling options)
  • 2 Roma tomatoes
  • fresh cilantro (leaves and stems)
  • 1 cup shredded Mexican cheese blend
  • ¼ cup cream cheese

TOPPINGS

  • 2 cups shredded Mexican cheese blend
  • 8 ounces Lime Crema (see Notes for instructions)
  • 14 ounces Guacamole (see Notes for recipe)
  • 7 ounces Cucumber Salsa (see Notes for recipe)
  • 2 radishes

Instructions

  • Make the sauce - Mix the flour and spices together. Heat the oil in a small saucepan until shimmering and then add the flour/spice mixture. It should sizzle! Whisk for about a minute, then whisk in the tomato paste. Once incorporated, whisk in the broth. Bring to a simmer and cook for 5-10 minutes, until the sauce is glossy and has begun to thicken. Remove from the heat and stir in the vinegar.
  • Make the filling (Filling Option 1 - Chicken) - Add the shredded chicken to a medium sized bowl. Dice the tomatoes. Chop enough cilantro (leaves and stems) to measure 1/4 cup. Add the shredded cheese, the tomatoes, cilantro and cream cheese to the bowl with the chicken, stirring until the cream cheese has softened and is well-incorporated.
  • Warm the tortillas - Microwave the tortillas in a tortilla warmer for 1 minute to soften tortillas.
  • Preheat the oven and assemble the enchiladas - Preheat the oven to 350℉. Pour some of the enchilada sauce in the bottom of your backing dish, enough to just cover the bottom. Working one at a time, lay out a tortilla, add filling along the bottom edge, then roll up the tortilla and place it seam side down in the baking dish. Top with the remaining sauce, leaving the tortilla edges uncovered so that they become crispy when baked. Sprinkle the rest of the shredded cheese over the enchiladas.
  • Bake - Bake, uncovered, for 20 minutes. While the enchiladas are baking, thinly slice the radishes and assemble the other toppings.
  • Finish - Pull the enchiladas out of the oven and let rest for 5 minutes or so. Garnish with the radishes and serve alongside the other toppings.

Notes

Here are links to instructions for making Lime Crema and my recipes for Guacamole and Cucumber Salsa.
Filling Option 2 (Vegetarian) - 
Use 2 cups of diced, roasted butternut squash and one 14.5 ounce can of black beans (drained) in lieu of the chicken in the filling.  Be sure to use vegetable broth in lieu of the chicken broth in the sauce.
Filling Option 3 (pork) - 
Use 3 cups of shredded pork (left-over from some other meal), and 4 poblano peppers, sliced and sauteed in olive oil until soft, in lieu of the chicken in the filling.