Enchiladas Rojas (Red Enchiladas)

Recipe: Enchiladas Rojas (Red Enchiladas) 

Author: Allie, Hamama Happiness Team Member

Prep Time: 30 minutes

Cook Time: 20 minutes

Makes: 6 servings

If you’re looking for a killer chicken enchilada recipe, this one won’t let you down! This homemade enchilada sauce packs the tastiest, rich and indulgent flavors that make these enchiladas my favorite. This recipe is extremely flexible when it comes to ingredients - Use your favorite protein, swap corn tortillas for flour, or ditch the meat entirely and use cooked & diced potatoes.

Ingredients: 

Enchiladas:

• 2 tablespoons avocado oil (or olive oil)
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (can also use shredded pork, ground beef, or diced/cooked potatoes) 
• 1 (4-ounce) can diced green chiles
• sea salt and freshly-cracked black pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 12 corn tortillas (can sub flour tortillas)
• 2 cups Cotija cheese (Can sub with Oaxaca cheese, Mexican-blend shredded cheese, feta or goat cheese) 

Enchilada Sauce: 

• 2 tablespoons avocado oil or olive oil
• 2 tablespoons all-purpose flour (I use Gluten Free) 
• 1/4 cup chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable stock
• fine sea salt, to taste 

• Fresh cilantro
• Chopped green onions 
• Diced avocado or guacamole 
• Sour cream
• Crumbled cotija cheese
• Radish Microgreens (can sub for your favorite!)
• Hot sauce

Instructions: 

For the Sauce: 

1. Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly.  Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.
2. Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer.  
3. Reduce heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for about 10-15 minutes, uncovered, until the sauce has slightly thickened.
4. Give the sauce a taste and season with salt, as needed.  (I typically add 1/2 teaspoon fine sea salt, but the saltiness of the sauce can vary depending on the brand of stock that you use.)

For the Enchiladas:

1. Preheat the oven to 350°F.  Prepare your enchilada sauce.
2. In a large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place in a greased 9 x 13-inch baking dish.
4.  Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
5.  Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.