Chicken Enchiladas with Red Enchilada Sauce

My sister gave me a recipe for Chicken Enchiladas with Red Enchilada Sauce. She found it online and experimented with it a little to come up with a version that she liked. I made her version of the recipe and it turned out great. I added some fresh vegetables and herbs from the garden and CSA to give it some color extra flavor. 

There was plenty of enchiladas for multiple meals - dinner plus several lunches. It reheats well which makes it a great recipe to make during busy weeks. 

Ingredients

Chicken Enchiladas 

2 tablespoons vegetable oil

1 1/2 pounds skinless boneless chicken breast

salt and pepper

2 teaspoons cumin powder (my sister didn't use this, but I will try it next time)

2 teaspoons garlic powder (my sister didn't use this, but I will try it next time)

1 red onion, chopped

2 cloves garlic, minced

1 cup frozen corn, thawed (or 1 can corn)

5 canned whole green chilies, seeded and coarsely chopped (mild or red pepper)

4 canned chipotle chilies, seeded and minced (I couldn't find these, so I didn't use them)

1 can black beans, rinsed

8 tortillas

Red Enchilada Sauce

1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro, chopped scallions, sour cream, chopped tomatoes

Red Enchilada Sauce

4 tablespoons olive oil

4 tablespoons all-purpose flour

1/2 cup chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

4 cups chicken or vegetable stock

fine sea salt, to taste

Directions

Chicken Enchiladas

Cook chicken with 1 tablespoon oil and season with salt and pepper. Bake at 450 degrees for 15-18 minutes or until the chicken is 165 degrees.

Saute onion and garlic in 1 tablespoon oil until tender. Add corn and chilies. Stir well to combine. Add black beans and saute for 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. 

Coat the bottom of a 9"x13" pan with a ladle of enchilada sauce. Heat the tortillas high for 30 seconds to soften them. Spoon 1/2 cup of the chicken mixture and a spoonful of sauce in each tortilla. Fold over filling, place the enchiladas in the pan with seam side down. Top with the remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated (350 degree) oven until cheese melts. Garnish with cilantro, scallions, sour cream, and chopped tomatoes before serving. 

Red Enchilada Sauce

Heat oil in a small saucepan over medium-high heat. Add flour and cook for 1 minute, whisking constantly. Add in the chili powder, garlic powder, cumin, and oregano, and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. Continue cooking until the sauce reaches a simmer. Then reduce the heat to medium-low to maintain the simmer (the sauce should continue lightly bubbling) for 10-15 minutes, uncovered, until the sauce has slightly thickened.

Give the sauce a taste and season with salt, if needed.