5 oz. pre-shredded Mexican 4-cheese blend (about 2 1/4 cups)
1 cup chopped plum tomatoes (about 3 tomatoes)
1 ripe avocado, chopped
6 Tbsp. sour cream
Instructions
Step 1
Preheat oven to 400°F. Combine broth, half of the
onion, and 4 of the oregano sprigs in a medium
saucepan over medium-high; bring to a boil.
Step 2
Add chicken to pan; reduce heat to medium-low, and
keep cooking liquid between 160°F and 180°F. Cook
chicken until a thermometer inserted in thickest
portion registers 160°F, 25 to 30 minutes.
(Keeping the cooking liquid at the right
temperature is important. You want it to be
steamy, but not bubble at all.)
Step 3
Remove chicken from cooking liquid, and let cool
15 minutes. Shred chicken. Reserve 2 cups of the
cooking liquid.
Step 4
Finely chop remaining half onion (about 3/4 cup).
Combine tomato sauce, chile powder, garlic, flour,
cumin, salt, chopped onion, and reserved 2 cups
cooking liquid in a medium saucepan over high;
bring to a boil. Cook, stirring often, until
thickened, 1 to 2 minutes. Reserve 2 cups of the
tomato mixture. Add shredded chicken and beans to
remaining tomato mixture in pan; toss to coat.
Step 5
Spoon about 1/3 cup chicken mixture in center of
each tortilla, and roll up. Arrange rolled
tortillas, seam side down, in a 13- x 9-inch glass
or ceramic baking dish coated with cooking spray.
Evenly top with reserved 2 cups tomato mixture;
sprinkle with cheese. Bake in preheated oven until
cheese is melted and sauce is bubbly, about 20
minutes. Top with chopped tomatoes, avocado, and
leaves from remaining 2 oregano sprigs (about 2
Tbsp.). Dollop with sour cream.
Originally Submitted
8/29/2020
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