Delicious and Simple With Carmel Food Tours
Online class September 4, 2020
Ingredients:
1 Rotisserie Chicken, deconstruct and remove all meat, (Can use cooked ground beef, chicken or Turkey)
16 oz Shredded Cheddar Cheese, more if you desire
6-8 8 inch Flour Tortillas
Topping Choices; Cilantro, Jalapeños, Salsa, Black Sliced Olives, Sour Cream
Ingredients: Enchilada Sauce
3 Tbsp Olive oil
3 Tbsp Flour
2 Tbsp ground Chili powder
2 tsp Garlic powder
2 tsp ground Cumin
1/2 tsp dried Oregano
1/2 tsp Sea Salt
1/4 tsp ground Cinnamon
Fresh ground black pepper, to taste
3 cup Chicken Stock or Broth
1 1/2 tsp Apple Cider Vinegar
Step 1:
Reserving oil and flour, mix remaining dry ingredients in a separate bowl, set aside.
Step 2: Preheat oven 350 degrees
On medium heat in a medium sauce pan add olive oil and flour, whisk together until completely combined, mix in broth, dry ingredients, last apple cider vinegar, continuously whisk until mixture thickens.
Bring to a boil, reduce heat and let simmer to let the flavors marry.
Add a ladle full of enchilada sauce to the chicken coating each piece, set aside.
Assemble your enchilada casserole. Using 9x13 casserole baking dish. Place two tortillas on the bottom of baking dish, using a ladle pour enchilada sauce spreading it evenly on top of the tortillas, add a layer of chicken, cheddar cheese covering all the chicken, add two more tortillas and repeat two more times. Bake 35-40 minutes or until cheese is bubbling on top. Remove from oven and let rest before cutting at least 20 minutes.
Great left over, just reheat in oven or microwave. Freezes well. Cool completely and place in a airtight freezer container.
Alternative: For Vegetarian; diced tomatoes, green chilis, corn, strain frozen chopped spinach, vegetarian refried beans & vegetable broth or stock.
GF: Gluten Free Tortillas
Serves 6-8