Chicken Enchiladas Rojas

 

Red enchilada sauce, homemade or canned

1 tablespoon canola oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 15-ounce can black beans, drained and rinsed

1 rotisserie chicken, shredded, skin and bones discarded

1 7-ounce can diced green chiles

Kosher salt and fresh-ground pepper, to taste

8 taco size, corn or flour tortillas

2 ½ cups Mexican blend cheese or your favorite

Optional, assorted toppings…cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream, diced avocado.

 

Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.

Heat canola oil in a large pan over medium-high heat. Cook the onion until it is soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring constantly.

Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and fresh ground pepper, to taste. Mix everything together over low heat for a couple of minutes.

Spread 1-2 tablespoons of enchilada sauce over the bottom of the prepared baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.

Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.

If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream.

 

Enchilada Sauce

2 tablespoons ground chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/8 teaspoon ground cinnamon

2 tablespoons tomato paste

2 cups low sodium chicken broth

3 tablespoons canola oil

3 tablespoons all-purpose flour

 

In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.

Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.

Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.