Ingredients

The following ingredients have 16 Servings
  • 1 tbsp vegetable oil
  • salt to taste
  • 3 cups red enchilada sauce (*see homemade recipe below)
  • 1/2 cup chicken broth (or vegetable)
  • 1 tbsp honey
  • 16 small corn tortillas
  • 4 cups shredded cooked chicken (warmed)
  • 1 cup queso fresco (crumbled )

Instruction

  • In a large saucepan or skillet stir in the enchilada sauce, broth and honey. Simmer uncovered for 20 minutes, until the sauce begins to thicken and will coat the back of a spoon. Season with salt to taste.
  • Heat an extra large skillet over medium heat. Add remaining 1 tablespoon oil to lightly coat bottom of the skillet. When the oil is hot, use tongs to dip each tortilla into the sauce, turning to coat both side. Then cook each tortilla in the hot oil for about a minute, until lightly browned on one side. Gently flip the tortilla over.
  • Sprinkle about 2 tablespoons of chicken and 2 tbsp of cheese on the tortilla, then fold the tortilla over to resemble a taco. Remove the tortilla from the skillet and repeat with the remaining tortillas. Add more oil to the skillet as needed.
  • Serve with remaining sauce and cheese, red onions, lettuce, jalapeno slices and habanero peppers, if you like the heat.
  • Optional - preheat oven to 350°F. Place enchiladas in oven-proof skillet or baking pan and bake for 10 minutes to crisp the edges of the tortillas. It's a step worth taking.