Christmas Enchiladas#

Makes 16 enchiladas (8 red, 8 green)

Red sauce recipe inspo.

Green sauce recipe inspo.

Ingredients#

Scale:

Red Enchilada Sauce#

3 tbsp canola oil (or other neutral oil)
3 tbsp all-purpose flour
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp smoked paprika
1 tsp cinnamon
1/2 tsp salt
2 tbsp tomato paste
2 cups chick bone broth
1 tsp apple cider vinegar

Green Enchilada Sauce#

1.5 lbs tomatillos, husked and rinsed
1 jalapeños (optional, for heat preference)
1/2 medium white onion, roughly chopped
2 cloves garlic
1/4 cup cilantro
2 cups chicken bone broth
1 tsp cumin
Salt to taste

Tortillas#

Uses base tortilla recipe - scaled 2 x total (1 x green, 1 x red)

Green Tortillas#

Use 1 x the base tortilla recipe with this modification:

Cook 1/2 cup fresh spinach with water on medium heat until wilted
Puree the spinach-water mixture
Use this mixture in place of plain water in the tortilla recipe

Red Tortillas#

Use 1 x the base tortilla recipe with this modification:

Mix water with 1 tbsp tomato paste and 1 tbsp chili powder (achiote for less spice)
Use this mixture in place of plain water in the tortilla recipe

Green Enchiladas#

8 green tortillas (warmed)
3 cups shredded cheese (for filling and topping)
1/2 large white onion, diced
Green enchilada sauce (from above)

Red Enchiladas#

8 red tortillas (warmed)
1/4 cup vegetable oil
1/2 large white onion, diced
1 medium poblano, stemmed, seeded and chopped
3 garlic cloves, finely chopped
2 tomatoes, diced
Kosher salt
2 cups cooked shredded chicken
2 cups sharp cheddar, shredded
Red enchilada sauce (from above)

Directions#

Step 1 - Make Red Sauce#

Heat oil in saucepan over medium heat. Whisk in flour and spices, cook for 1 minute. Stir in tomato paste, then gradually whisk in broth. Simmer 10-15 minutes until thickened. Stir in vinegar and adjust seasoning.

Step 2 - Make Green Sauce#

Roast tomatillos, jalapeños, onion, and garlic until charred. Blend roasted vegetables with cilantro, broth, cumin, and salt. Simmer 10-15 minutes to blend flavors.

Step 3 - Make Tortillas#

Follow the base tortilla recipe to make 1 x green tortillas (using spinach-water puree) and 1 x red tortillas (using tomato paste and chili powder mixture).

Step 4 - Make Chicken Filling#

Heat oil in large skillet over medium-high. Cook onion, poblano, garlic, tomatoes, and 1 tbsp salt. Stir and scrape up browned bits until liquid evaporates and tomatoes stick, 9-11 minutes. Stir in chicken, 1/2 cup red enchilada sauce, and 1/2 tsp salt. Cook until combined and warmed through. Taste and adjust seasoning.

Step 5 - Assemble & Bake#

In this recipe I filled green tortillas with cheese and topped with green sauce, red tortillas with chicken and topped with red sauce, keeping them in separate casserole dishes.

Preheat oven to 350°F. Warm tortillas (oven at 200°F, microwave, or on a pan). Lightly grease a baking dish, 9x13-inch, depending on recipe size and how you want to serve you may use multiple / smaller dishes. Pour 1/2 cup enchiladas sauce on the base of the baking dish. Fill each warmed, softened tortilla with about 1/4 to 1/3 cup cheese or chicken mixture. Roll shut with seam side facing down in greased, sauced baking dish. Pour sauce (red or green) over all tortillas to coat. Sprinkle with remaining cheese and diced onion. Bake until sauce is bubbling and cheese melted, 20-25 minutes.