Ernesto de la Cruz's Grand Entrance Enchiladas
These enchiladas are as bold and flavorful as Ernesto de la Cruz's stage presence. Filled with tender shredded chicken and a rich, smoky red sauce, they make a magnificent centerpiece for any dinner, deserving of applause.
Directions
- 1
Preheat oven to 375°F (190°C).
- 2
For the sauce, heat vegetable oil in a medium saucepan over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 3
Add garlic and cook for 1 minute more until fragrant. Stir in crushed tomatoes, chicken broth, chili powder, cumin, oregano, and cayenne pepper (if using).
- 4
Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- 5
Warm tortillas: Briefly dip each tortilla into the sauce, or warm them in a dry skillet for 15-20 seconds per side until pliable.
- 6
Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
- 7
Assemble enchiladas: Place about 2 tablespoons of shredded chicken and a sprinkle of Monterey Jack cheese down the center of each warm tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
- 8
Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining Monterey Jack cheese.
- 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
- 10
Garnish with crumbled cotija cheese and fresh cilantro before serving.