Best Firecracker Enchiladas Recipes

Firecracker Enchiladas image

Provided by Southern Sugar Dump

Categories Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 (2 lb) rotisserie-cooked chicken, meat shredded
1 lb muenster cheese, grated
3 chipotle chiles in adobo, seeded and finely chopped
12 (6 inch) corn tortillas

Steps:

In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

FIRECRACKER ENCHILADAS image

Categories Broil

Yield 6 4

Number Of Ingredients 11

3 tablespoon vegetable oil
1 large onion, finely chopped
3 tablespoons flour
2 14 ounce cans tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoon salt
2 cups shredded chicken (2 med sized breasts)
2 cups shredded cheddar cheese
4 ounce can diced green chilis, drained
sic 10-inch torillas

Steps:

In a medium saucepan, heat the oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water, tomato sauce, chili powder, cumin and salt. Bring to a boil and simmer for 5 minutes. Pre heat broiler. Position top rack 12 inches from the heat source. In a large bowl, mix the chicken, two-thirds of the cheese and chilis. Spread 1 cup of the sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat, transfer to a plate and fill with 1/2cup of chicken mixture, roll up and transfer to the dish seam side down. Top with remaining sauce and cheese. Broil for 5-7 minutes. Turn off broiler and leave enchiladas in the over until heated through, about 5 minutes.

Firecracker Enchiladas image

Provided by @MakeItYours

Number Of Ingredients 11

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
1 29 ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 2 pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated
3 chipotle chiles in adobo sauce, seeded and finely chopped
12 6 inches corn tortillas

Steps:

In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.