Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce

 

 

 

Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce

sauce recipe adapted from The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh (via Amber)

Ingredients:

For the Chile Gravy Enchilada Sauce:
2 tablespoons butter
2 tablespoons canola oil
1/4 cup all-purpose flour
1/4 tsp black pepper
1/2 - 3/4 tsp salt
1/2 tsp garlic powder
1 1/4 tsp cumin
1/4 teaspoon smoked paprika
pinch allspice
1 tsp dried Mexican oregano
2 tbsp ancho chili powder (I used this brand: Spices Inc.)
2 cups chicken broth
1 tablespoon tomato paste
For the Chicken Enchiladas:
1 recipe Easy Crock Pot Tex-Mex Chicken
1 dozen corn tortillas
Canola Oil
1 cup shredded Oaxaca Cheese*
1 cup shredded Queso Quesadilla Cheese*
Toppings: cilantro, black olives, Roasted Tomatillo Guacamole Recipe, sour cream
*alternatively, you can use your favorite Mexican blend cheese.

Directions:

Prepare the Easy Crock Pot Tex-Mex Chicken as directed in the recipe. Set aside.
For the Chile Gravy Enchilada Sauce:
In a medium sauce pan, add the butter and oil over medium heat. When the butter has melted, whisk the two to combine. Add the flour and whisk in to form a roux. Add the remaining spices and whisk to combine. Let cook for a minute or two until fragrant.
Then, slowly add the chicken broth making sure to whisk as you pour so as to eliminate any lumps. Add the tomato paste and whisk in to the sauce. Reduce the heat to low and simmer for 15 minutes.
If the sauce begins to thicken too much, additional broth may be added. It should be the consistency of gravy that you would pour onto a roast or mashed potatoes.
To Fry the Tortillas:
Add approximately 3/4 - 1 inch deep of canola oil in a well-seasoned cast iron pan. Turn the heat to medium-high. Heat the oil until it is ready to fry the tortillas. When the oil is ready, the edge of a tortilla will sizzle when dipped into the oil.
Add the tortillas one at a time and fry for about 15-30 seconds on each side, turning using kitchen tongs. Drain the tortillas on a paper towel lined cooling rack. They should be slightly crispy but malleable enough that they are easy to roll without breaking.
To Assemble the Enchiladas:
Place a small amount of shredded chicken in the center of each fried tortilla, careful not to overstuff. Roll the tortilla up and place it seam side down in a greased baking pan.
You can use a 9x9 baking pan and assemble 2 rows of 6 enchiladas or a 9x13 inch pan and assemble one row of 12 running down the middle of the pan.
Once you have rolled all of the tortillas, pour the sauce on top. Top the sauce with shredded cheese. If desired you may add cilantro leaves before or after baking.
Cover the pan with foil (see: How to Make Non-Stick Foil at Home) and bake at 425 degrees F for about 15-20 minutes, or until the cheese is melted and bubble and the enchiladas are heated through.
Serve with your choice toppings, such as: cilantro, black olives, Roasted Tomatillo Guacamole Recipe, and/or sour cream