Spicy Enchiladas
Ingredients:
- 1½ cup shredded chicken or 1 can of chicken shredded
- 1 cup white sauce (we have a recipe below)
- ¼ cup chopped cilantro
- 1 4-oz can diced green chilies
- 1 10-oz can green enchilada sauce
- 2 cups shredded cheddar cheese
- 1-3 teaspoons Extravagonzo Red Chili culinary oil depending on how spicy you want it
- 2-3 tablespoon Extravagonzo Roasted Garlic Oil
- About 15 corn tortillas
Directions:
White Sauce
- Melt 2 tablespoons of butter in small sauce pan on medium-high heat
- When melted, whisk in 2 tablespoons flour, will become frothy
- Slowly add 1 cup milk, while continuing to whisk
- Don’t stop now, keep stirring until it heats and becomes thickened
- Remove from heat
Enchiladas
- Using a griddle or frying pan, brown the tortillas in the Extravagonzo Roasted Garlic Oil on medium to medium-high heat
- Use just enough oil to wet the tortillas on each side till they get a few brown spots; if you let them cook too long they will be too stiff
- Add the Extravagonzo Red Chili culinary oil to the shredded chicken and turn to coat
- Mix the cilantro and green chilies to the white sauce
- Take a regular large spoon (known as a tablespoon) and spread one spoonful of the white sauce onto the center of the tortilla, layer with the chicken next, then the cheese (only use half), and top with a spoonful of the enchilada sauce
- Roll up and place in pan
- I used an 8×10 and roll them in the pan so I don’t lose anything.
- When finished, you should have about half the white sauce, enchilada sauce, and cheese left
- Top the enchiladas with the rest of the cheese
- Spoon the white sauce on top
- Pour the remaining enchilada sauce over it
- Make sure that the tops of the enchiladas are moistened so they don’t burn
- Bake at 350 for about 30 minutes
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