I have wanted to make homemade enchiladas for years, but have always been scared. Even after our cooking class in Mexico, I was still scared. I can’t pinpoint a reason why I have been so scared (hmmm..maybe because cooking is hard, I didn’t have a tested recipe, my Mom makes perfect enchiladas and I am not worthy, etc…). I know — very irrational! However, after finding some red chile powder from New Mexico in my pantry this afternoon, I decided to bite the bullet. When John came home tonight, we sat down to red chile enchiladas and refried beans. Look y’all, I did it!
Truth…although the process was time consuming, it really wasnt that hard. I am so glad I conquered my fears in the kitchen today!
Red Chile Chicken Enchiladas*
- 3 Tablespoons New Mexico Red Chile powder (you can always use regular chile powder)
- 3 Tablespoons olive oil
- 3 cloves of garlic, minced
- 1/4 cup of onion, minced
- 16 ounces chicken broth
- 1 pound of chicken, cooked and shredded (I used chicken breasts)
- 2 teaspoons cumin
- 2 Tablespoons flour or cornstarch (I used GF flour)
- Salt & Pepper, to taste
- Cheese (We used Cotija and shredded Cheddar)
- Corn tortillas
- Vegetable Oil
Add 1 Tablespoon of olive oil to a sauce pan and saute onions and garlic until translucent. Add the rest of the olive oil, broth, cumin and salt and pepper. Stir and simmer for 15 minutes. Add flour or cornstarch until sauce reaches its desired consistency. Keep warm until ready to serve.
Pour a thin layer of vegetable oil in a sauce pan and briefly fry corn tortillas — no more than 20 seconds or so on each side. Once tortillas are prepared, stuff with chicken and roll, fold or layer them on a plate. Top with red chile sauce, then cheese, if desired.
I folded my enchiladas in half and topped them with Cotija cheese.
John layered his enchiladas — this is how they make enchiladas in New Mexico — and used shredded Cheddar cheese.
Either way you make them…Enjoy!
*modified from a recipe shared during cooking class at La Quinta Troppo in Zihuatanejo, Mexico