What’s there not to love about enchiladas? They’re simple, can be made ahead of time, and they taste delicious. You can fill them with whatever you like, so it’s simple to make different enchilada fillings and bake them all together. This recipe from restauranteur Christy Fowler is made even more tasty with the addition of a homemade salsa roja. Dinner is served!


Chicken Enchiladas

Ingredients
4 corn tortillas
8 oz chicken, shredded
2 handfuls of shredded Monterey Jack Cheese

Method
1. Warm tortillas on both sides in a pan with a little bit of canola oil. Tortillas should be pliable but not crispy.

2. Lay one tortilla flat on a plate and add a little cheese and 2oz of shredded chicken topped with small amount of salsa roja in the center of the tortilla.

3.Wrap up tortilla tightly and continue on to the next one. (When making multiple enchiladas make sure they are rolled tightly against one another.)

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4. Once all enchiladas are rolled, top with Salsa Roja and a handful of cheese.

5. In preheated oven at 250 degrees, place the plate of enchiladas to melt the cheese.

Salsa Roja

Ingredients
4oz canola oil
4 tbsp flour
2 tbsp chile paste
1 cup water
1 tbsp chicken base
1/2 cup chicken broth
1 tsp cumin
1 tsp garlic powder

Method
Heat oil in a pan. 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.

Enchilada Assembly

Ingredients
8 tortillas
1 oz canola oil

Method
1. Heat the oil in a frying pan.

2. Warm the tortillas on both sides so they are pliable, not crispy.

3. Plate one tortilla and add 2oz of lobster in the center of the tortilla, add a little salsa, roll the tortilla. Then put salsa all over the enchiladas and sprinkle some Monterey Jack and/or Cheddar Cheese.

4. Serve with sour cream and guacamole.

This recipe is courtesy of Christy Vega Fowler, restauranteur and Vice President of Casa Vega in Los Angeles. Christy loves to jump in the kitchen to carefully recreate her family’s recipes that have been passed down through the generations. A mother to three sons, Christy loves to bring the elements of cooking, entertaining, and socializing into her restaurant and her home.