Haystack Chicken Enchiladas
These delicious haystack enchiladas are so good and really easy to make. I like to make them in small individual pans, however, you can make a baking dish full of these if you like.
Ingredients
For the Enchilada Sauce:
2 tbsp butter
2 tbsp olive oil
1 cup chopped onions
4 tbsp flour
2 tsp cumin
1 tsp chipotle
1 tsp black pepper
1 tsp oregano
1/4 tsp cayenne pepper
1/8 tsp cinnamon
1 tbsp minced garlic
3 tbsp tomato paste
2-3 cups chicken stock
For the Enchiladas:
12-15 corn tortillas
4 cups shredded chicken
2 cups shredded pepper jack cheese
Chopped cilantro, garnish
Guacamole, garnish
Sour Cream, garnish
Instructions
1
To make the enchilada sauce: Add the butter, olive oil and chopped onions to large sauté pan. Saute the onions until they just begin to caramelize.
2
Add the flour, cumin, chipotle, black pepper, oregano, cayenne pepper, cinnamon and minced garlic. Mix everything together to combine. Cook for 3 minutes while gently stirring.
3
Stir in tomato paste and mix to combine. Whisk in the chicken stock and simmer for 5 minutes. Use an immersion blender to puree the sauce.
4
To assemble the chicken haystack enchiladas, spoon some enchilada sauce on the bottom of the pan.
5
Toast the corn tortillas over an open flame or in a pan. Place the toasted tortilla on top of the enchilada sauce and top with shredded chicken and cheese with a couple of spoonfuls of enchilada sauce. Create two layers and top the last with enchilada sauce and shredded cheese.
6
Bake off in a 350 degree oven for about 20 minutes or until the cheese is bubbling. Remove from the oven and top with your favorite toppings (sour cream, guacamole…).
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