Chicken Enchiladas with Red Sauce

Instructions

1. Step 1

   Preheat the oven to 190°C and set out the baking dish.

   Cookware: baking dish

2. Step 2

   Heat 2 tbsp (30 ml) of the vegetable oil in the saucepan over medium heat. Whisk in the flour and cook until smooth and lightly toasted.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil, 25.0 gr Wheat Flour

   Cookware: saucepan, whisk

3. Step 3

   Whisk in the chili powder, cumin, garlic powder, oregano, and 1 tsp (6 gr) of the salt. Cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 24.0 gr Chili Powder, 1.0 gr Dried Oregano, 3.0 gr Garlic Powder, 3.0 gr Ground Cumin, 6.0 gr Salt

   Cookware: saucepan, whisk

4. Step 4

   Gradually whisk in the chicken stock, followed by the tomato sauce, and bring to a gentle simmer over medium heat.

   Ingredients used: 500.0 ml Chicken Stock, 240.0 ml Tomato Sauce

   Cookware: saucepan, whisk

5. Step 5

   Reduce to low heat and simmer the red sauce until it lightly coats a spoon.

   Timer: 8 min (fixed)

   Cookware: saucepan, whisk

6. Step 6

   Season the chicken with the remaining ½ tsp (3 gr) salt and the black pepper.

   Ingredients used: 600.0 gr Chicken Breast, 1.0 gr Ground Black Pepper, 3.0 gr Salt

   Cookware: cutting board

7. Step 7

   Heat the remaining 1 tbsp (15 ml) vegetable oil in the skillet over medium heat. Cook the seasoned chicken, turning once, until its thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: large skillet, tongs

8. Step 8

   Transfer the chicken to the mixing bowl. Add the onion to the skillet and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 150.0 gr Onion

   Cookware: large skillet, mixing bowl

9. Step 9

   Shred the rested chicken with two forks. Stir in the cooked onion, 100 gr of the cheese, and a ladleful of red sauce.

   Ingredients used: 100.0 gr Monterey Jack Cheese

   Cookware: forks, mixing bowl

10. Step 10

    Warm the tortillas one at a time in the dry skillet over medium heat until pliable, about 15 seconds per side.

    Timer: 4 min (fixed)

    Ingredients used: 8.0 piece Corn Tortilla

    Cookware: large skillet, tongs

11. Step 11

    Spread a thin layer of red sauce over the bottom of the baking dish. Divide the chicken filling among the tortillas, roll them tightly, and arrange them seam-side down.

    Cookware: baking dish

12. Step 12

    Pour the remaining red sauce evenly over the rolled tortillas and scatter the remaining 150 gr cheese on top.

    Ingredients used: 150.0 gr Monterey Jack Cheese

    Cookware: baking dish

13. Step 13

    Bake at 190°C until the sauce is bubbling and the cheese is fully melted.

    Timer: 20 min (fixed)

    Cookware: baking dish

14. Step 14

    Rest briefly, then garnish with cilantro and serve with the sour cream and lime wedges.

    Timer: 5 min (fixed)

    Ingredients used: 15.0 gr Fresh Cilantro, 1.0 piece Lime, 120.0 ml Sour Cream

    Cookware: baking dish, Chef Knife, cutting board