Chicken Enchiladas

By marilyncardoza

Ingredients

• Ingredients:
• 4 corn tortillas
• 8 oz chicken, shredded
• 2 handfulls of shredded Monterey Jack Cheese
• Salsa Roja (recipe below)
• Salsa Roja
• 4 oz canola oil
• 4 tbsp flour
• 2 tbsp chile paste
• 1 cup water
• 1 tbsp chicken base
• 1/2 cup chicken broth
• 1 tsp cumin
• 1 tsp garlic powder

Preparation

Step 1

1. Warm tortillas on both sides in a pan with a little bit of canola oil. Tortillas should be pliable but not crispy.

2. Lay one tortilla flat on a plate and add a little cheese and 2oz of shredded chicken topped with small amount of salsa roja in the center of the tortilla. Wrap up tortilla tightly and continue on to the next one. When making multiple enchiladas make sure they are rolled tightly against one another.

3. Once all enchiladas are rolled, top with Salsa Roja and a handful of cheese.

4. In preheated oven at 250 degrees, place the plate of enchiladas to melt the cheese.


Salsa Roja

1. Heat oil in a pan. Add 4 tbsp flour and bring to a boil.

2. Next, add the chile paste, mix. Pour in 1/2 cup cold water followed by 1/2 cup chicken broth.

3. Then in small mixing bowl, mix together the chicken base, cumin, garlic powder and remaining 1/2 cup water.

4. Pour mixture into sauce pan and simmer for 10 min.