• 3 tablespoons plus 1/2 cup oil, divided
  • 1 tablespoon flour
  • 1/4 cup New Mexican chili powder
  • 16 ounces chicken stock
  • 10 ounces tomato puree
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt
  • 3 cups grated cheddar cheese
  • 2 cups cooked and shredded chicken
  • 1 onion, chopped
  • 10 corn tortillas
  • 1 cup sour cream, for garnish
  • 1/2 cup chopped scallions, for garnish


Recipe courtesy of Emeril Lagasse

Preheat oven to 350 degrees F.

Make sauce:
In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Yield: 4 to 6 servings
Difficulty: Easy

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Submitted 6/13/05.
Submitted By: Meryl
Chicken Enchiladas