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This recipe is adapted from the Pioneer Woman’s cookbook.  It is so easy and so flavorful.  This is a great dish  to serve for friends.  Looks pretty, serves a lot of people and everyone seems to love it.
Recipe
Enchilada Sauce:
- Add 1 tbsp vegetable oil and 2 tbsp of flour to a dutch oven and cook for 1 minute
- Pour in 1 – 28 oz can of enchilada sauce, 2 cups of chicken broth, 1/4 tsp salt and pepper, bring to a boil and reduce to a simmer
- 1/4 of the sauce is put on the bottom of the baking dish for the enchiladas
- Then the tortillas are dropped in the sauce before assemblage of the enchiladas
- 1/2 of a bunch of cilantro is added at the end before rest of sauce tops enchiladas
Enchilada filling – Ground Chicken
- Brown 2 packages of ground chicken with one yellow onion added
- Add 1 tbsp each smoked paprika and ancho chili powder; salt and pepper to taste
Assemblage:
- Cover bottom of 9″x13″ pyrex dish and cover bottom with enchilada sauce
- Dip corn tortilla into enchilada sauce
- Add spoonful of ground chicken mixture to corn tortilla, handful of chopped green onions, and shredded cheddar and pepperjack cheese and roll
- Complete process until pyrex dish is snug and full of enchilada rolls
- Cover with any remaining meat mixture, remaining enchilada sauce and cover with both cheeses
- Bake in 350 degree oven for 20 minutes and serve and enjoy
Hi! Stopping by from FoodBuzz. Thanks for the friend request! I love Mexican food and I can’t wait to try your enchiladas.