# Red Chicken Enchiladas

Delicious restaurant-style red chicken enchiladas you can make at home.

- Servings: 24 servings
- Total time: 45 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 2.5 teaspoons salt for spice blend
- 2 teaspoons black pepper for spice blend
- 2 teaspoons chipotle powder for spice blend
- 2 teaspoons ground cumin for spice blend
- 1 teaspoon oregano for spice blend
- 1 tablespoon chicken breast
- oil for coating comal
- oil for skillet
- 1 potato, diced
- 1 carrot, diced
- 1 teaspoon spice rub for vegetables
- 0.5 onion, sliced
- 1 jalapeno
- 1 Roma tomato
- 2 garlic cloves, minced
- 2 chili anchos
- 2 chile morita
- 2 chile de arbol
- water for boiling chilies
- 3 garlic cloves for sauce
- spice mix for sauce
- 1 teaspoon apple cider vinegar
- 4 tablespoons tomato paste
- 2 cups water or chicken broth for blending sauce
- 4 tablespoons butter
- 4 tablespoons all purpose flour
- 4 tablespoons New Mexico chili powder
- 3 cups chicken broth for sauce
- salt for sauce adjustment
- oil for frying tortillas
- 24 corn tortillas
- cheese for topping

## Instructions

1. Make spice blend: Mix salt, black pepper, chipotle powder, ground cumin, and oregano.
2. Rub 1 tablespoon of spice blend onto chicken breast.
3. Heat Comal over medium-high heat, coat with oil, and place chicken breast.
4. Cook chicken for 4 minutes per side.
5. Remove chicken from Comal, cover, and let rest for 5 minutes.
6. Shred the chicken.
7. Heat skillet over medium-high heat, add oil, then add diced potato and carrot.
8. Season vegetables with 1 teaspoon of spice rub and cook for 5 minutes.
9. Add half an onion, 1 jalapeno, 1 Roma tomato, and 2 minced garlic cloves to the skillet.
10. Cook for 3 minutes.
11. Mix in the shredded chicken and cook for a couple more minutes until filling is done.
12. In a small pot, add 2 chili anchos, 2 chile morita, and 2 chile de arbol. Cover with water and bring to a boil.
13. Transfer boiled chilies to a blender cup. Add 3 garlic cloves, the rest of the spice mix, 1 teaspoon apple cider vinegar, and 4 tablespoons tomato paste.
14. Blend with 2 cups of water or chicken broth until smooth.
15. In a pan over medium heat, melt 4 tablespoons of butter.
16. Whisk in 4 tablespoons of all-purpose flour.
17. Add the blended sauce, 4 tablespoons of New Mexico chili powder, and 3 cups of chicken broth.
18. Simmer the sauce, taste for salt and adjust seasoning if necessary.
19. Heat oil in a small pan over medium heat.
20. Lightly fry corn tortillas in hot oil for 5-10 seconds until they begin to blister.
21. Dip each fried tortilla into the enchilada sauce.
22. Add cheese and shredded chicken to the tortilla, then fold it and place it on an oven pan.
23. Repeat the process for all tortillas.
24. Top the enchiladas with more enchilada sauce and cheese.
25. Bake at 325 degrees for 8-10 minutes, or until the cheese completely melts.
26. Serve the enchiladas.

## Equipment

- Comal
- Skillet
- Small pot
- Blender
- Oven pan

## Tips

- Rest chicken for 5 minutes before shredding.
- Fry tortillas for 5-10 seconds or until they begin to blister.
- Bake enchiladas at 325 degrees for 8-10 minutes or until cheese melts.
- Taste sauce for salt and adjust as needed.

## Source

- Original video: https://www.tiktok.com/t/ZTru538Jn/
- Recipe page: https://www.cliprecipe.com/recipe/68fc2030-86fc-478b-a07c-c5b0aa70ca27
- Extracted: 2025-12-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt