Red Chicken Chili Enchiladas

Prepare the enchilada sauce: Heat the oil in a saucepan on medium-high heat. Stir in the chili powder and cayenne. Let cook for half a minute, then add the water and tomato paste, whisking until smooth. Add garlic powder, onion powder, cumin, oregano, salt, and cornstarch slurry. Let come to a simmer and remove from heat.

Mix in 1/4 cup of the sauce with the cooked chicken and set aside.

To soften the corn tortillas, traditionally, dip them in some sauce and lightly fry them in a little oil, or soften them first and then dip them in the sauce before rolling them.

Dip each tortilla in the red chili enchilada sauce, then roll them up with the chicken and cheese mixture inside.

Place the rolled enchiladas seam-side down in a baking dish and pour remaining enchilada sauce over the top.

Sprinkle with remaining cheese and bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the cheese is bubbly and golden.

Spice Level:

Dietary