CHICKEN ENCHILADAS ROJAS
Steps:
- Preheat oven to 350 degrees
- Heat sauce pan over medium heat with 2 Tbsp oil. Add onions and haf of garlic to pan. Cook, stirring frequently, for about 1 minute.
- Add chili powder, cumin and oregano to sauce pan and cook for 1-2 minutes. Add crushed tomatoes, chicken stock concentrate and 2 cups water.
- Turn heat to medium-high to gently boil, stirring occasionally, until sauce slightly thickens - about 8 minutes. Season to taste with salt.
- While reducint sauce, wash and cut avocados in half and scoop flesh into small bolw, discargin skin and pit.
- Wash and cut lime in half and squeeze both halves over avocado. Add remaining garlic and 1 tsp salt.
- Mash with fork to desired consistency. Set aside until ready to assemble meal.
- Check sauce and turn off heat. With your hands, shred chicken and add to the pan to warm in sauce for 1-2 minutes.
- Place tortillas on clean surface. Using tongs, grab chicken from sauce and place across each tortilla, then top with 1 Tbsp chredded cheddar.
- Roll each tortilla and place in baking dish, seam side down. Top each roll with 2-3 large spoonfuls of sauce. Sprinkle with remaining cheese and place in oven for 5-10 minutes or until cheese is melted and lightly browned.
- Divide remaining enchilada sauce between 4 plates, place 2 enchiladas over sauce. Serve with smashed avocado and pico de gallo and garnish with cilantro.
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