Enchiladas de pollo picantes con nuestra salsa de enchilada favorita

Ingredientes

• 3 tbsp neutral oil
• 1 1/2 tbsp flour
• 3 tbsp red chilli powder (cayenne)
• 2 cups chicken stock
• 1 1/4 cup tomato puree or 1 cup passata
• 1 1/2 tsp oregano
• 3/4 tsp cumin
• 1/4 tsp sugar
• salt (as needed)
• 2 cups shredded cooked chicken
• 1 medium sized white onion or half a large one
• 1-2 diced jalapenos, seeded or otherwise (upto you)
• 1/2 cup Monterey Jack or Cheddar (or a combo)
• 1/4 cup sour cream
• salt
• pepper
• 10 corn tortillas
• oil for greasing the pan
• 1 1/2 cup Cheese (same as above) for topping
• 1/2 cup chopped scallions
• 2 tbsp sour cream

Preparación

1. 1

   --- Enchilada Sauce ---

2. 2

   Heat oil in a pot, when it shimmers add the flour and cook for 1-2 minutes on medium, stirring frequently

3. 3

   Add red chilli powder and saute (turn your stoves exhaust on for this!) for 30 seconds

4. 4

   Now add the rest of the ingredients

5. 5

   Bring to a boil and simmer for 20 minutes, until the sauce has thickened and almost halved. Add salt if needed.

6. 6

   --- Enchilada Filling ---

7. 7

   Finely dice your onion

8. 8

   Combine the remaining filling ingredients, season.

9. 9

   --- To Assemble & Bake ---

10. 10

    Preheat the oven to 375 degrees. Lightly grease oven an ovenproof dish (12*7) or use a parchment lined baking sheet

11. 11

    Heat Corn Tortillas in a little oil in a pan for 30-45 seconds if needed, I usually skip this step since mine are quite soft!

12. 12

    Put a few tbsp of filling down the middle of each tortilla, roll and place in the baking sheet seam side down. Repeat till all the enchiladas have been made

13. 13

    Pour half of the enchilada sauce over the dish making sure to evenly distribute it. You may add more if it is needed.

14. 14

    Top with shredded cheese and bake for 25-30 minutes until deliciously bubbly

15. 15

    Garnish with scallions and dollops of sour cream & serve with the extra Enchilada Sauce on the side