Print Recipe

Santa Fe Enchiladas

Recipe Ingredients

Red Enchilada Sauce

Enchiladas

Method

  1. Make enchilada sauce in advance, up to a day if desired.
  2. Red Enchilada Sauce: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
  3. In a blender, place the chiles and stock. Blend until chopped. Add the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
  4. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
  5. Assemble enchiladas: In a large sauté pan, sauté onion and garlic in 2 tablespoons of olive oil. Throw in shredded cooked chicken and toss with a little bit of the enchilada sauce, enough to coat. Squeeze in a limes juice, if desired. Continue to cook, just until warmed through.
  6. Warm flour tortillas and fill about 6 with a little chicken mixture and a little shredded jalapeno jack cheese. Roll and place in a 13 x 9-inch casserole dish sprayed with Pam. Top with enchilada sauce and more shredded jack cheese.
  7. Bake at 375 degrees F until thoroughly warmed through, about 30-45 minutes.

Yield: 6 large enchiladas


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.