# Sizzling Enchiladas Rojas

Mexican recipe from Chef Jason McKinney, about an hour and 15 minutes, serves about 4.

Cook the enchilada sauce low until the spices bloom and the rawness cooks out.

- Total time: about an hour and 15 minutes (estimated)
- Hands-on: about 45 minutes
- Serves: about 4
- Level: Easy
- Cuisine: Mexican

## Ingredients

- 1 yellow onion
- 4 garlic cloves
- 1 tablespoon extra virgin olive oil
- truffle salt or flaky sea salt (optional)
- ½ teaspoon dried oregano
- 1½ tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 1 dash ground cinnamon
- 1 teaspoon cayenne
- 1 teaspoon honey or sugar
- 2 tablespoons tomato paste
- 6 ounces tomato sauce
- 1½ cup vegetable broth or chicken stock
- 1 avocado
- 12 corn tortillas
- ½ bunch cilantro
- ½ bunch scallions (optional)
- 1 pound boneless skinless chicken thighs
- 2 tablespoons canola oil
- 1 4 ounce can diced green chilis
- 1 12 ounce can black beans
- 3 cups shredded mexican cheese blend
- Cotija (optional)
- Mexican crema or sour cream (optional)

## Method

1. Preheat your oven to 350F. 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.
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. 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. “FOLD IN THE CHEESE!!” - Moira Rose (Schitt’s Creek). Kick your oven temp up to 400F. 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. 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!)

## Tools

- Cutting board
- Knife
- Medium sauce pot
- Whisk
- Oven safe casserole dish
- Cast iron pan or large saute pan
- Strainer
- Mixing bowl
- Metal spatula
- Pan spray

---

Recipe page with photos and video: https://chefjasonmckinney.com/recipes/enchiladas-rojas
By Chef Jason McKinney. Free to cook; please link the page when you share it.