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Chicken Enchiladas with Homemade Red Enchilada Sauce


Chicken Enchiladas with Homemade Red Enchilada Sauce


Every layer of these scrumptious Chicken Enchiladas with Homemade Red Enchilada Sauce is packed with flavor!

Ingredients

  • 2 entire chicken breasts, raw
  • 2 cups chicken broth
  • 1 Teaspoon garlic powder
  • one 10 ounce can diced tomatoes
  • 1 medium onion , diced
  • 12 corn tortillas
  • 2 cups grated Cheddar cheese
  • 2 cups grated Monterey Jack cheese


Homemade Red Enchilada Sauce

  • 2 Tablespoons vegetable oil
  • 2 Tablespoons flour
  • four Tablespoons chili powder
  • 1/2 Teaspoon garlic powder
  • half of Teaspoon salt
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon onion powder
  • 1/4 Teaspoon cayene pepper
  • 2 cups bird broth


Instructions

  1. Preheat oven to 400 tiers.
  2. Place the diced onion,tomatoes,garlic powder, bird broth and the entire bird breasts in a large saucepan. Simmer for 30 minutes till the hen breasts are soft enough to without difficulty shred.  Let the aggregate cool. Remove the chook breasts and shred, discard the final elements inside the pot. .  
  3. Spread 1/2 cup of enchilada sauce onto the bottom of a 13x9 inch baking pan.  Spread about a 1/2 Teaspoon enchilada sauce onto the center of every of 12 corn tortillas. Place 1 Tablespoon of shredded hen on top of the enchilada sauce followed by way of a sprinkling of both cheeses.  Roll the corn tortilla up and place inside the 13x9 inch baking pan. Repeat for the last 11 tortillas. 
  4. Top the rolled enchiladas with the final enchilada sauce and both shredded cheeses. Bake at four hundred ranges, exposed for approximately 20 mins or till bubbly.
  5. Homemade Red Enchilada Sauce guidelines:
  6. Place the flour and oil in a medium length saucepan under medium warmth. Whisk and prepare dinner the combination till it starts offevolved to boil, then boil some other minute or two to cast off the flour taste. Whisk inside the seasonings until well combined.  While nevertheless whisking, upload the bird broth to the pan, reduce the heat to low and simmer for about 10 minutes or until barely thickened.


This article and recipe adapted from this site