Ingredients:

  • 2 tbsp vegetable oil
  • 2 tbsp all-purpose flour
  • 4 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp dried oregano
  • 2 cups low-sodium chicken broth
  • 1 tbsp tomato paste
  • 3 cups cooked shredded chicken breast
  • 1 small white onion, finely diced
  • 1 cup shredded Monterey Jack cheese
  • 4 oz canned diced green chiles, drained
  • 0.25 cup fresh cilantro, chopped
  • 12 6-inch corn tortillas
  • 2 cups shredded sharp cheddar cheese
  • 0.25 cup vegetable oil

Instructions:

  1. In a large skillet over medium heat, whisk 2 tbsp oil and flour to create a light roux for 1 minute. Add chili powder, cumin, garlic powder, and oregano, whisking for 30–60 seconds to bloom the spices.
  2. Slowly whisk in the chicken broth and tomato paste. Simmer until the sauce thickens slightly, then season with salt and set aside.
  3. In a large bowl, combine the shredded chicken, diced onion, Monterey Jack cheese, drained green chiles, and chopped cilantro to create the filling.
  4. In a small skillet, heat 1/4 cup oil. Briefly flash-fry each corn tortilla for 5 seconds per side to create a moisture barrier, then drain on paper towels.
  5. Dip each tortilla into the red sauce, fill with the chicken mixture, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  6. Pour remaining sauce over the enchiladas and top with shredded sharp cheddar cheese. Cover with foil.
  7. Bake at 375°F (190°C) for 15 minutes covered, then remove foil and bake for another 10 minutes until the cheese is bubbling and slightly crisp.