Ingredients
The following ingredients have 2 Servings
- 3 pounds boneless skinless chicken breast (cooked and shredded)
- 6 green onions
- 1 pound cheddar cheese (grated)
- ¼ cup butter
- 2 tablespoons gluten free all-purpose flour
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 12 ounces tomato paste
- 5 cups chicken stock
- 24 corn tortillas
- Extra virgin olive oil
- Sour cream (optional for topping)
Instruction
- Combine the shredded chicken and green onions in a large mixing bowl, then set aside.
- Melt the butter in a medium sauce pan, then whisk in the red enchilada sauce spices to make a paste.
- Add 2 cups of chicken stock, then whisk until smooth.
- When the mixture is warm, add the tomato paste and whisk until smooth.
- Add the rest of the chicken stock and continue whisking until smooth. Allow the mixture to simmer for 10-15 minutes, whisking frequently. Turn off the heat and set aside.
- Heat the oil (about ¼” deep) in a frying pan. Fry each tortilla for about 10 seconds on each side to soften them.
- Transfer fried tortillas to a plate covered in paper towels to help to drain the excess oil.
- Once all of the tortillas are lightly fried, dip a tortilla in the red sauce using tongs. Be careful as they'll be hot.
- Place a tortilla in a baking dish, add chicken mixture and cheese to the center of each tortilla, then roll them up and place them seam side down.
- Repeat until the pan is full. Then fill the second pan.
- After your baking pans are full, pour enchilada sauce over the top of them.
- Sprinkle with the remaining cheese and extra green onions, if desired.
- Bake the enchiladas covered with foil for 20 minutes at 350° F, then for an additional 10-15 minutes uncovered.
- We love to serve our enchiladas topped with sour cream and hot sauce, but they’re great on their own too. Garnish with chopped green onions.
