Our Favorite Red Enchilada Sauce
Author: 
Cuisine: Mexican
 
A delicious red enchilada sauce adapted from The Hungry Artist.
Ingredients
  • FOR RED SAUCE:
  • 2 cups (or 1 15-ounce can) tomato sauce
  • 3 cups low sodium chicken broth
  • 1 medium onion, diced (roughly 1 cup)
  • 4 to 5 tablespoons chili powder, to taste
  • Olive oil
  • FOR CHICKEN ENCHILADA
  • 4 cups shredded chicken (I use Costco rotisserie chicken as a short cut)
  • 1 cup shredded Mexican cheese blend
  • 1 cup chopped black olives
  • 18 corn tortillas
  • Canola cooking spray
Instructions
  1. In a medium pot, sautee chopped onions with olive oil until tender.
  2. Add tomato sauce, chicken broth and chili powder. Simmer for 30 to 45 minutes until slightly thickened. Set aside.
  3. In a large bowl, add 1 cup of sauce and set aside for assembling enchiladas.
  4. Heat oven to 325. Spray 2 cookie sheets with cooking spray. Spread 6 tortillas on each cookie sheet and spray each tortilla with cooking spray. Bake for 5 minutes until tortillas are pliable.
  5. Dip one tortilla at a time in the bowl with enchilada sauce and coat each side. In a 9x13 baking dish, place tortilla and fill with chicken, cheese and chopped black olives (optional). NOTE: Reserve some chopped olives to garnish enchiladas.
  6. Roll tortilla with filling close, seam side down. Repeat until all chicken is gone. I typically use two baking dishes to use all 18 tortillas.
  7. Sprinkle additional cheese over the rolled enchiladas. Bake at 350 uncovered for 15 minutes until enchilada filling is hot and cheese is melted.
  8. Reserve remaining sauce to serve with the enchiladas.
Notes
Recipe adapted from The Hungry Artist.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/12/06/red-enchilada-sauce/