Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
10–12 Enchiladas
Meat & Poultry Entrees / Southwestern
Heat 1 Tbsp. olive oil in a skillet over medium heat. Add 1 small-diced medium onion and ½ tsp. chopped garlic; sauté until onions turn translucent and soft. Add 2 lbs. grilled, shredded chicken breast, mix thoroughly to combine, and remove from heat.
In a separate saucepan, combine 2 cups crushed tomatoes, 2 cups water, 1 tsp. RC Liquid GF Vegetable Consommé Prep, RC Ancho Chile Flavor Concentrate (to desired heat level, 1–2 Tbsp.), and 1 Tbsp. cornstarch slurry. Whisk well and simmer over medium heat for 5 to 10 minutes until slightly thickened. Stir in ¼ cup chopped scallions and remove from heat.
Fold ½ cup of the prepared warm Ancho enchilada sauce directly into the shredded chicken mixture to keep it moist during baking. Warm 10–12 soft corn tortillas on a flat-top or steam to make pliable. Portion chicken filling evenly down the center of each tortilla, roll tightly, and arrange seam-side down in an oiled hotel pan or baking dish.
Ladle remaining warm Ancho enchilada sauce generously over rolled tortillas, completely covering exposed edges. Top with 1 lb. shredded cheddar cheese. Bake in a preheated 350°F oven for 15 to 20 minutes until heated through and cheese is melted and bubbling. Serve warm with sour cream, guacamole, and lime wedges.
Ancho Chile Depth: Incorporating RC Ancho Chile Flavor Concentrate delivers deep, mildly sweet, raisin-and-smokey chili notes that instantly elevate crushed tomatoes into a authentic Mexican enchilada sauce without rehydrating dried chili pods.
Savory Vegetable Base Foundation: Using RC Liquid GF Vegetable Consommé Prep rounds out tomato acidity with a clean mirepoix backbone, ensuring a balanced sauce.
Corn Tortilla Pliability Tip: Dip corn tortillas briefly in hot sauce or pass through warm oil for 3 seconds before filling to prevent cracking along seams when rolling into the baking pan.
