Simple Rooster Enchiladas with Pink Sauce will delight your complete household. Tacky, make-ahead, and so satisfying — no restaurant required!

Say hiya to considered one of my very favourite household dinner recipes that’s not solely straightforward to assemble, however so scrumptious that I make a double batch every time I pull the recipe out.

Hiii, Simple Rooster Enchiladas with Pink Sauce!

Between my husband, three youngsters, and myself, we simply end a full recipe, so the double batch turns out to be useful for having tasty leftovers for lunches later within the week.

This luscious rooster dinner recipe is a STAPLE in our home!

Watch The best way to Make Them

Restaurant-Model Rooster Enchiladas

The key to attaining restaurant-style rooster enchiladas at house is to make use of home made pink enchilada sauce. Actually, no store-bought sauce compares and, fortunate for you and me, home made pink enchilada sauce takes lower than 10 minutes to make with pantry staples.

Plus the sauce freezes superbly so you possibly can multiply the recipe then inventory the freezer with pre-made, able to rock, home made enchilada sauce!

Components Wanted

For the Pink Enchilada Sauce:

• Oil: vegetable oil or one other neutral-flavored cooking oil like avocado oil or canola oil is used to toast the dried seasonings.
• Flour: use a measure-for-measure / 1:1 gluten free flour versus a single-ingredient flour like coconut or almond flour. You should use all-purpose flour should you don’t have to eat gluten free.
• Chili powder: use delicate chili powder to maintain this dish delicate/medium, or go together with scorching chili powder to spice issues up.
• Onion powder: lends onion taste with out having to chop an onion.
• Dried oregano: use dried oregano leaves vs floor dried oregano.
• Garlic powder: provides garlic taste with out having to peel then mince garlic.
• Cumin: for a touch of smoky taste.
• Tomato paste: provides that signature pink shade and wealthy taste to the enchilada sauce.
• Rooster broth: to create the sauce.
• Salt: a pinch to amplify all of the flavors.

For the Rooster Enchiladas

• Shredded rooster: prepare dinner then shred rooster breast for the enchilada filling utilizing any technique you want. I’ve made this recipe utilizing every little thing from Roast Rooster (Costco Rotisserie Rooster is a simple choice!) to Crock Pot Salsa Rooster, or shredded sauted or poached rooster. Be at liberty to make use of rooster thighs, or a mix of shredded thighs and rooster breast.
• Corn tortillas: I like Mission model Tremendous Gentle Corn Tortillas, which are available yellow or white corn — both is ok. You should use flour tortillas should you favor the style / texture and don’t have to eat gluten free.
• Shredded Mexican cheese mix: is a mix of cheeses that soften and stretch just like the cheese does inside restaurant enchiladas.

The Tortilla Debate: Corn or Flour?

Even when I didn’t have Celiac Illness and have to eat gluten free, I’d nonetheless use corn tortillas to make Rooster Enchiladas. They turn out to be gentle and creamy draped with the home made pink sauce. Mmm!

Whereas corn tortillas are liable to cracking after rolling (take a look at my suggestions under for serving to to forestall this) you’ll by no means have the ability to inform as soon as the enchiladas are coated in pink sauce and shredded cheese.

That mentioned, if the feel of corn tortillas simply isn’t for you, you should use your favourite flour-style tortilla on this recipe.

Finest Cheese for Rooster Enchiladas

Whereas cheese isn’t as central to this rooster enchilada recipe as it’s to Cheese Enchiladas, I nonetheless suggest you employ a Mexican-style shredded cheese mix which is stuffed inside every enchilada with shredded rooster, and sprinkled on prime of the enchiladas earlier than baking.

These blends include the proper mixture of cheeses that each stretch and soften when scorching. Listed here are two blends to look out for (although there are tons extra!):

1. Monterey Jack cheese, Asadero, Queso Quesadilla
2. Oaxaca and Asadero

What to Serve with Rooster Enchiladas

Truthfully one of many the reason why I really like making Rooster Enchiladas for dinner is as a result of I can serve it with a easy facet salad and name it a day — or relatively, dinner. That mentioned, these different recipes pair very properly with enchiladas:

Okay, let’s get you some Rooster Enchiladas!

The best way to Make Simple Rooster Enchiladas

Step 1: Make the home made Pink Enchilada Sauce

Warmth vegetable oil in a medium-sized saucepan over medium warmth then whisk in flour and prepare dinner for 1 minute.

Add seasonings and spices then proceed to whisk till they’re toasted and aromatic however not burnt, ~30 seconds.

Lastly, whisk in tomato paste till clean then slowly pour in rooster broth whereas whisking to create a clean sauce.

Improve the warmth to medium-high to carry the sauce to a simmer, then flip the warmth all the way down to medium and proceed to simmer whereas stirring till the sauce has barely thickened, 1-2 minutes. Pour the sauce right into a glass measuring dish — ideally with a lip — then let the sauce cool barely. The sauce will proceed to thicken because it cools.

• Tip: make the pink enchilada sauce as much as 5 days forward of time. Retailer in an hermetic container within the fridge (glass really helpful as plastic will stain) then re-warm earlier than utilizing.

Step 2: Roll the Rooster Enchiladas

Scoop 1/2 cup enchilada sauce into the underside of a 9×13″ nonstick sprayed baking dish then unfold it into a good layer.

Subsequent, wrap half the tortillas in a humid paper towel then microwave for 30 seconds to heat them up — this helps stop the tortillas from cracking. Don’t fear in the event that they nonetheless crack for the reason that enchiladas might be coated in sauce and cheese anyway.

One after the other, place a heat tortilla onto a clear, dry floor like a plate or chopping board then unfold shredded rooster evenly throughout the middle. High with a sprinkling of shredded cheese then roll the tortilla and place seam-side down within the baking dish.

Repeat with the remaining substances, warming the second batch of tortillas when wanted.

Step 3: Cowl with sauce and cheese then bake.

Pour the remaining pink enchilada sauce over the tops of the corn tortillas, taking care to verify there aren’t any uncovered components as they’ll turn out to be robust and dry after baking.

You may not want to make use of all of the pink enchilada sauce to utterly cowl the rooster enchiladas.

Sprinkle extra shredded cheese on prime then cowl the baking dish with a bit of nonstick sprayed foil and bake within the oven for half-hour at 350 levels, or till the cheese on prime has melted and the enchilada sauce is effervescent.

Let the enchiladas cool for 10 minutes earlier than scooping onto plates and serving.

I MEAN. Inform me this wouldn’t perk up any ho hum weeknight?!

Let the Rooster Enchiladas sit and funky for 10-Quarter-hour then serve with any/all toppings and facet dishes.

The best way to Retailer and Reheat Leftovers

Though my husband makes it his private mission to try to devour each final drop of Rooster Enchiladas every time I make them, as I discussed, I are inclined to make a double batch so we are able to reheat leftovers for lunches later within the week. Right here’s how:

• To retailer: Switch leftover enchiladas into an hermetic container with a lid then refrigerate for 3-4 days. I like to recommend a glass storage container because the pink sauce can stain plastic.
• To reheat: Reheat individual-sized parts within the microwave till scorching.

The best way to Make-Forward

I really like having this casserole within the fridge able to bake. Right here’s how:

1. Assemble the casserole up till the purpose of masking the enchiladas with pink sauce. Cowl the enchiladas with plastic wrap then refrigerate individually from the sauce.
2. When it’s time to bake, re-warm the sauce then pour it over the enchiladas and bake in accordance with recipe instructions.

The best way to Freeze

Rooster Enchiladas additionally freeze properly — freeze them earlier than baking, vs after. Right here’s how:

• To freeze: Make sure the enchilada sauce is COLD, in any other case the tortillas can take in the nice and cozy sauce, then assemble the rooster enchiladas in accordance with recipe instructions. Cowl the baking dish in plastic wrap, then foil, after which freeze for as much as 3 months.
• To bake: Thaw the rooster enchiladas within the fridge then take away the plastic wrap, get well with foil, and bake in accordance with recipe instructions.

Extra Tasty Tex-Mex Recipes

Simple Rooster Enchiladas with Pink Sauce

Description

Simple Rooster Enchiladas with Pink Sauce will delight your complete household. Tacky, make-ahead, and so satisfying — no restaurant required!

Components

• 4 cups shredded rooster (see notes)
• 16 corn tortillas, Mission GF Tremendous Gentle Corn Tortillas really helpful
• 8oz shredded Mexican cheese mix
• chopped cilantro for garnish, non-obligatory
• For the Pink Enchilada Sauce:
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons gluten free flour mix (or all-purpose flour if not gluten free)
  • 3 Tablespoons chili powder, delicate or scorching
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 cup tomato paste
  • 2 cups rooster broth

Instructions

1. Preheat the oven to 350 levels then spray a 9×13″ baking dish, or two smaller baking dishes, with nonstick spray and put aside.
2. For the Pink Enchilada Sauce: warmth the oil in a medium-size saucepan over medium warmth then add the flour and prepare dinner whereas whisking for 1 minute. Add the seasonings — chili powder via cumin — then whisk till toasted and aromatic, 20-30 seconds. Add the tomato paste then whisk till the combination combines right into a thick paste, 30 seconds.
3. Slowly stream within the rooster inventory whereas whisking to create a clean sauce then flip the warmth as much as medium-high and produce the sauce to a simmer whereas stirring slowly and always with a spatula. As soon as simmering, flip the warmth again all the way down to medium then simmer for an extra 1-2 minutes or till the sauce has barely thickened (sauce will proceed to thicken because it cools). Pour right into a glass measuring dish with a lip/spout then cool barely earlier than utilizing. Might be made as much as 5 days forward of time — see notes.
4. Meeting: unfold 1/2 cup enchilada sauce into the underside of the ready baking dish then put aside.
5. Wrap half the tortillas in a humid paper towel then microwave for 30 seconds to heat them up — this helps stop the tortillas from cracking. Don’t fear in the event that they nonetheless crack for the reason that enchiladas might be coated in sauce and cheese anyway.
6. One after the other, place a heat tortilla onto a clear, dry floor like a plate or chopping board then unfold ~2 Tablespoons shredded rooster throughout the middle. Unfold ~1 Tablespoon shredded cheese on prime then roll the tortilla and place it seam side-down within the baking dish. Repeat with the remaining substances, warming the second batch of tortillas when wanted. Reserve the additional shredded cheese.
7. Pour the enchilada sauce on prime of the tortillas (could not want all of it) guaranteeing they’re utterly coated — any uncovered spots of tortilla will turn out to be robust and onerous after baking.
8. Sprinkle the reserved shredded cheese on prime then cowl the baking dish with a bit of nonstick sprayed foil and bake for half-hour or till the cheese on prime has melted and the enchilada sauce is effervescent. Let the enchiladas cool for 10 minutes earlier than scooping onto plates and serving.

Notes

• You will have roughly 1-1/2lbs rooster breasts cooked then shredded to equal 4 cups of cooked, shredded rooster.
• The pink enchilada sauce might be made as much as 5 days forward of time. Retailer in an hermetic container within the fridge (glass really helpful as plastic will stain). Heat earlier than utilizing.
• I exploit delicate chili powder within the enchilada sauce to maintain it on the low finish of the warmth scale — possibly a 3 on a scale of 1-10 with 10 being extraordinarily spicy. Use scorching chili powder to spice issues up.

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

Photographs by Ashley McLaughlin