Weekend Dining: Salsa Roja and Chicken Enchiladas
Heat oil. Add 4 tbsp flour and bring to a boil. Next, add the chile paste, mix. Pour in 1/2 cup cold water followed by 1/2 cup chicken broth. Then in small mixing bowl, mix together the chicken base, cumin, garlic powder and remaining 1/2 cup water. Pour mixture into sauce pan and simmer for 10 min.
- 4 corn tortillas
- 8 oz chicken, shredded
- 2 handfuls of shredded Monterey Jack Cheese
Warm tortillas on both sides in pan with a little canola oil. Tortillas should be pliable but not crispy. Lay one tortilla flat and down center add a little cheese and 2oz of shredded chicken topped with small amount of salsa roja.
Wrap up tortilla tightly and continue on to the next one. When making multiple enchiladas make sure they are rolled tightly against one another.
Once all enchiladas are rolled, top with Salsa Roja and a handful of cheese. In preheated oven at 250 degrees, place the plate of enchiladas to melt the cheese.