These easy-to-make red sauce enchiladas are 100% customizable to your tastes and preferences. I enjoy my enchiladas with pepper, onion, chicken, and beans, but you can choose what ever vegetables and protein you want for your filling. This recipe is inspired by Gimme Some Oven’s recipe.
Red Sauce Enchiladas
Yield: 4 Servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients
2 tbsp olive oil
1 small white onion, peeled and diced
1 small green bell pepper, diced
1/2 (15-ounce) can black beans, drained
1 cup rotisserie chicken
3 cups Mexican-blend shredded cheese
8 soft taco sized flour tortillas
1 batch red enchilada sauce (see Note 1)
How to Make It
- Preheat oven to 350°F. Make enchilada sauce.
- In a large skillet, heat oil over medium heat. Add diced bell pepper for 3 minutes, until slightly softened. Add diced onion to skillet and cook both until soft. Add beans, chicken and 1/4 cup red enchilada sauce, stir until combined.
- To assemble enchiladas, add 1/4 cup of chicken-bean-veggie mixture with 1/3 cup shredded cheese to the edge of the tortilla. Roll up tortilla and place in a 9 x 13-inch baking dish coated with red enchilada sauce.
- Assemble remaining tortillas. Spread remaining sauce over rolled tortillas and sprinkle cheese on top.
- Bake uncovered for 20 minutes, until enchiladas are cooked through and tortillas are crispy on the outside. Remove from oven and serve.
Note 1: To make 1 batch of enchilada sauce, heat 1 tbsp oil in a saucepan over medium heat and whisk in 1 tbsp all-purpose flour for 1 minute. Add in 2 tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp ground cumin, and 1/8 tsp dried oregano to pan. Slowly add in 1 cup of chicken or vegetable stock, whisking to remove clumps. Simmer for 10-15 minutes until thickened.
Reblogged this on BRUT IMPERIAL ANTARCTICA.
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