Ingredients

The following ingredients have 6 Servings
  • 1 1/2 tablespoons Canola Oil
  • 1 tablespoons Butter
  • 1/4 cup All-Purpose Flour
  • 2 tablespoon Ancho Chile Powder
  • 1 1/4 tsp Ground Cumin
  • 1/4 teaspoon Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1 teaspoon dried Mexican Oregano
  • 1/4 teaspoon Black Pepper
  • pinch Allspice
  • 1 1/4 cup chicken broth
  • 3/4 cup Beef Broth
  • 1 tablespoon Tomato Paste
  • 1/2 - 3/4 tsp salt
  • Canola Oil
  • 12 Corn Tortillas
  • 1 1/2 pounds Crock Pot Mexican Chicken
  • 1 1/2 ounces shredded Oaxaca Cheese*
  • 1 1/2 ounces shredded Queso Quesadilla Cheese
  • 5 Minute Basic Guacamole
  • Cilantro
  • Pico de Gallo
  • Sour Cream

Instruction

  • Add the oil to a medium sized saucepan over medium heat. Add the flour and whisk in to form a roux, cooking for about a minute to eliminate the raw flour taste.
  • Then, stir in the chile powder, cumin, smoked paprika, garlic powder, oregano, black pepper, and allspice. Let cook for a minute or two until fragrant.
  • Then, slowly add the chicken broth making sure to whisk as you pour so as to eliminate any lumps. Do the same with the beef broth.
  • Add the tomato paste and whisk in to the sauce. Reduce the heat to low and simmer for 15 minutes.
  • If the sauce begins to thicken too much, additional broth may be added. It should be the consistency of gravy.
  • Taste, then season with salt according to your preferences.
  • Add approximately 3/4 - 1 inch deep of canola oil in a well-seasoned cast iron pan.
  • Turn the heat to medium-high or high heat (I find that high works best on my gas stove).
  • Heat the oil until it is ready to fry the tortillas. When the oil is ready, the edge of a tortilla will sizzle when dipped into the oil.
  • Add the tortillas one at a time and fry for about 10-15 seconds on each side, turning using kitchen tongs. Drain the tortillas on a paper towel lined cooling rack.
  • They should be slightly crispy but malleable enough that they are easy to roll without breaking.
  • Spread 1/4 cup of enchilada sauce on the bottom of your preferred baking pan.
  • Divide the chicken evenly between the 12 tortillas, placing a small amount of shredded chicken in the center of each fried tortilla, being careful not to overstuff.
  • Roll the tortilla up and place it seam side down the prepared baking pan.
  • You can use a 9x9 baking pan and assemble 2 rows of 6 enchiladas or a 9x13 inch pan and assemble one row of 12 running down the middle of the pan.
  • Once you have rolled all of the tortillas, pour the remaining sauce on top. Top the sauce with shredded cheese.
  • If desired you may add cilantro leaves before or after baking for a garnish.
  • Cover the pan with foil (see: How to Make Non-Stick Foil at Home - this helps the cheese not stick to the foil) and bake at 425 degrees F for about 15-20 minutes, or until the cheese is melted and bubble and the enchiladas are heated through.
  • Serve with your choice toppings, such as: cilantro, pico de gallo, 5 Minute Basic Guacamole, and/or sour cream.
  • Originally I used 2 tablespoons butter and 2 tablespoon oil in the sauce. I cut back to 3 tablespoons total to eliminate a few calories. I think it still tastes great!
  • The only other update is that I used to use all chicken broth. I was low once and subbed part beef broth and decided I liked the combo of the two better. Feel free to use what you like best.