Easy Red Chicken Enchiladas

Chef John makes it easy to bake mini skillet enchiladas using a deeply flavored from-scratch red sauce and any chicken you have on hand.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 1377 Calories

Ingredients

• 2 tablespoons butter
• 1 pinch ground cinnamon
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons all-purpose flour, or more as needed
• 2 tablespoons ground ancho chile powder
• 3 (5 inch) corn tortillas
• 0.5 teaspoon freshly ground black pepper
• 0.25 teaspoon dried oregano
• 0.5 teaspoon salt, or more to taste
• 2.5 cups chicken broth
• 0.5 teaspoon vegetable oil
• 0.5 cup diced onion
• 0.33333334326744 cup chopped green onions
• 0.5 teaspoon chipotle chile powder
• 0.33333334326744 cup chopped cilantro
• 0.66666668653488 cup shredded cooked chicken
• 0.66666668653488 cup pepper Jack cheese

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.

Step 3

Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.

Step 4

Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.

Step 5

Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

Step 6

Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add minced garlic and tomato paste; stir until fully combined. Pour in chicken broth and whisk until smooth.