Sizzling Enchiladas Rojas
Cook the enchilada sauce low until the spices bloom and the rawness cooks out.
About an hour and a half if you’re slow · About an hour if you push
Method
chefjasonmckinney.com/recipes/enchiladas-rojas
- 1
Step 1. Preheat your oven to 175°C. Grease your baking dish with pan spray. Mince ¼ of the onion or the enchilada sauce. Dice the remaining onion. Mince the garlic. To make the enchilada sauce, in a large pan on low heat, saute the minced onion and half of the minced garlic cloves in the olive oil. Add in the oregano, chili powder, ½ teaspoon cumin, ½ teaspoon black pepper, cinnamon, cayenne, and honey or sugar and stir to toast. Stir in the tomato paste and continue cooking until it’s rust colored. Stir in the tomato sauce and broth and bring up to a boil. Reduce the heat and simmer for 15–20 minutes.Timer: 15 min
- 2
Step 2. Slice the avocado. Slice scallions if using. Chop the cilantro. Wrap the tortillas in foil and stick into the oven to heat up. Dice the chicken into ½ inch cubes.
- 3
Step 3. Get that large saute pan on medium-high heat. Once hot, add two tablespoons of canola oil and saute the chicken until cooked through and browned. Remove from the pan and set aside in a large bowl. Return the pan to medium heat. Saute the diced onion until translucent. Season with truffle salt or flaky sea salt. Drain the beans and add, along with the remaining garlic and canned chilis. Season with the remaining ½ teaspoon each of cumin and black pepper and saute until fragrant. Stir the bean mixture into the chicken.
- 4
Step 4. “FOLD IN THE CHEESE!!” - Moira Rose (Schitt’s Creek). Kick your oven temp up to 205°C. Time to assemble this masterpiece! Lay your tortillas out on your workspace and fill them with the filling and shredded cheese blend. Roll them up and place them into the greased baking dish.
- 5
Step 5. Continue until you run out of space or ingredients!!! Then top this creation with the beautiful homemade enchilada sauce and MORE CHEESE! Bake until the edges start to crisp and the cheese is melty and starting to brown, about 15–20 minutes. Once out of the oven, serve it up hot, topped with cilantro and avocado! (Optional: garnish with crema, cotija and scallions to make it extra yummy!)Timer: 15 min
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