Description
Baked corn tortillas layered with smoky red sauce, shredded chicken, and gooey halal-compliant cheese blend. A balanced mix of tangy, creamy, and mildly spicy flavors in every bite.
Ingredients
King Size Corn Tortillas 8
Shredded Chicken 4 cups
Salsa ¼ cup
Yellow Onion ¼ cup
Cilantro 2 tbsp
Cheddar Cheese 1 cup
Jack Cheese 1 cup
Red Enchilada Sauce 1 cup
Avocado Oil 2 tbsp
All-Purpose Flour 2 tbsp
Tomato Paste 1 tbsp
Cumin ½ tsp
Garlic Powder ½ tsp
Dried Oregano 1 tsp
Chili Powder 2 tbsp
Chicken Broth 1 cup
Water 1 cup
Salt ¾ tsp
Instructions
Preheat oven to 375°F (190°C)
In a saucepan, heat 1 tbsp oil and sauté onions 2 minutes
Add flour, chili powder, cumin, oregano, garlic powder, and salt, stirring to cook for 1 minute
Stir in tomato paste and salsa, then gradually add broth and water
Add remaining 1 tbsp oil and red enchilada sauce; simmer 10-12 minutes until thickened
Steam tortillas in microwave 30 seconds to soften
Layer 1/3 sauce in 9×13″ baking dish
Spread chicken, remaining sauce, and cheese blend evenly over tortillas
Top with remaining sauce and cheese, cover, and bake 20-25 minutes until bubbly
Notes
Steam tortillas between use to maintain pliability
Substitute mozzarella for Jack cheese if unavailable
Increase jalapeño addition to adjust spice level
Leftovers freeze well up to 3 months
- Prep Time: 20
- Cook Time: 40
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg