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Easy Red Chicken Enchiladas
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Make Chef John's simple mini skillet enchiladas with homemade red sauce and any leftover chicken.
Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 0.5 cup diced onion
  • 0.5 teaspoon salt, or more to taste
  • 3 tablespoons all-purpose flour, or more as needed
  • 2 tablespoons ground ancho chile powder
  • 2 teaspoons ground cumin
  • 0.5 teaspoon chipotle chile powder
  • 0.5 teaspoon freshly ground black pepper
  • 0.25 teaspoon dried oregano
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch ground cinnamon
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2.5 cups chicken broth
  • 3 (5 inch) corn tortillas
  • 0.5 teaspoon vegetable oil
  • 0.66666668653488 cup shredded cooked chicken
  • 0.66666668653488 cup pepper Jack cheese
  • 0.33333334326744 cup chopped cilantro
  • 0.33333334326744 cup chopped green onions
Instructions:
  • In a saucepan over medium heat, combine butter and olive oil. Sauté onion with salt until lightly golden, about 3 to 5 minutes. Add flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook until fragrant, around 3 minutes. Mix in minced garlic and tomato paste until smooth. Pour in chicken broth, whisking until fully combined.
  • Boost the heat to high and let the sauce simmer. Lower the heat to medium-low and simmer, stirring occasionally, until flavors meld, about 10 minutes. Season to taste. Use an immersion blender to blend the sauce.
  • Heat your oven to a toasty 400 degrees F (200 degrees C).
  • Brush tortillas with a delicate amount of oil. Warm a small cast iron skillet over medium-high heat and heat tortillas until soft and pliable, about 30 seconds per side.
  • Begin by generously spooning a layer of flavorful enchilada sauce onto the bottom of the skillet. Place a tortilla on top and generously layer it with half of the seasoned chicken, one-third of the luscious Jack cheese, and half of the fresh cilantro and green onions. Add another spoonful of sauce and repeat these mouthwatering layers, making sure to end with a final layer of sauce and the rest of the delectable cheese.
  • Cook in the oven until the cheese is melted and the sauce is bubbling, 10 to 15 minutes.

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