CHICKEN ENCHILADAS WITH RED SAUCE

Step 1

In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and “fry” in the butter until fragrant, 30 seconds to a minute.

Step 2

Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.

Step 3

Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside.

Step 4

In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.

Step 5

Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.

Step 6

To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.

Step 7

Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.

Step 8

Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.

Step 9

Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.