Firecracker Enchiladas Recipe

Name: Firecracker Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 1 large onion, finely chopped; 3 tablespoons flour; 1 (29 ounce) can tomato sauce; 1 tablespoon chili powder; 1/2 teaspoon cumin; 1 1/2 teaspoons salt; 1 (2 lb) rotisserie-cooked chicken, meat shredded; 1 lb muenster cheese, grated; 3 chipotle chiles in adobo, seeded and finely chopped; 12 (6 inch) corn tortillas

Servings: persons

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 (2 lb) rotisserie-cooked chicken, meat shredded
1 lb muenster cheese, grated
3 chipotle chiles in adobo, seeded and finely chopped
12 (6 inch) corn tortillas

1
In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
2
Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
3
Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
4
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
5
Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 1 large onion, finely chopped, 3 tablespoons flour, 1 (29 ounce) can tomato sauce, and more.

Yes, Firecracker Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Firecracker Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions