Red Enchilada Sauce

We've all done it. Canned enchilada sauce. If you're like me, that's all you knew growing up. Ground beef, canned red enchilada sauce, bagged cheese - you know, the basics. Luckily for us, Lauren, the co-owner of Virtuoso Breadworks out of Waxhaw, North Carolina, shared her red enchiladas recipe with us. And she knows good food. If you find yourself licking the spoon at various points while making this sauce, don't say we didn't warn you 😏.

THE INGREDIENTS

Red Enchilada Sauce:

• 3 tbsp olive oil
• 1 tbsp garlic, fresh chopped
• 1 shallot, chopped
• 3 tbsp ap flour
• 2 cups chicken stock, warmed
  
• 1 can San Marzano Tomatoes, crushed
• 4 tbsp chili powder
• 3/4 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1 tbsp oregano, fresh chopped
• 1/2 tsp cayenne pepper
• 1/2 quart cream 
• 2 tbsp butter, melted

Enchiladas:

• 4 cooked chicken breasts, shredded
• 1/2 medium cooked onion, chopped
• Oaxaca cheese, desired amount
• enchilada sauce (from above)
• tortillas
• crema (or sour cream)
• cilantro, chopped

THE STEPS

1. In the Stargazer 12-inch cast iron skillet, on medium heat, cook the garlic and shallot in oil until tender.
2. Add in the flour and stir continuously for two minutes.
3. Slowly add stock and stir until combined and thickened. Add tomatoes and spices.
4. Add in cream and reduce to desired thickness (about an hour). Salt to taste.
5. Take off heat and mix in a blender until smooth. Finish by adding in the melted butter.
6. To build the enchiladas, add half of the red sauce on the bottom of the skillet. Mix together the shredded chicken, cooked onion and cheese. Roll into the tortillas and sit into the sauce. Do this until the skillet is full. Add sauce and cheese on top. Bake at 350°F for around 25 minutes or until bubbly. Top with crema and cilantro!

Prep Time: 15 min
Cook Time: 1 hr 45 min
Serves: 3-5