These are the most authentic tasting enchiladas I have ever had (next to my friend, Lavena’s that is).
Now my friend, Lavena, is of Mexican heritage and she makes one mean salsa (which I have been told I will NEVER get the recipe for), and an even meaner enchilada sauce. When we were talking about enchilada sauce she says she does the oil and flour thing and gets a good quality New Mexico chili powder, and she uses water instead of the chicken broth and tomato puree. Hmm, maybe I can get her to give me the recipe. (moahahahamoahahaha….that’s my sinister laugh, just in case you were wondering.)
Before I start on my sauce, I soften my corn tortillas. I used to dip them into hot oil to soften, but I found that placing them on a medium-high heat skillet for about a minute on each side does the same thing. Less fat, better for you. This just means I can add more cheese.
After I soften the tortillas I place them between pieces of foil.
I made cheese enchiladas instead of the chicken. I used sharp cheddar, but you can use Colby or Monterey Jack.
In a large skillet heat your 3 tablespoons of oil. Now whisk in 1 tablespoon all purpose flour. Cook the flour for a one minute, making sure it doesn’t burn. (and be sure to whisk to incorporate the oil and flour).
Now add and whisk in your chili powder (I also add the cumin at this point, too). Cook for about 30 seconds. Just enough time to release the oils from the chili powder.
Now slowly add in the 2 cups of chicken broth, whisking the entire time.
Now add in the tomato puree. Bring the sauce to boil and then reduce the heat to simmer. Let simmer for 15 minutes so the flavors can blend and sauce will thicken slightly. Season with salt if necessary.
Now since I only made the cheese version I’ll walk you through this step. If you make the chicken then just shred your chicken breast meat and combine cheese, chicken and onion/Rotel mixture together. Viola, there’s your chicken filling.
In a 9×13-inch pan put thin layer of the sauce on the bottom. Dip each tortilla into the enchilada sauce and squeegie off the excess sauce.
Place the filling down the middle of the tortilla. Bring over one side of the tortilla then the other side, overlapping a little bit. Now place enchilada seam side down.
Once all the enchiladas have been filled and rolled then evenly spread the remaining enchilada sauce over the filled tortillas. Now top with more delicious cheese. If you wish, you can put onions on top or inside with the cheese filling.
Now pour yourself a nice, cold margarita and enjoy your fiesta. Ole.