Firecracker Enchiladas

READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
  • Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
  • Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
  • Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
  • Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.
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