(c) Rebeltude LLC 2023
I love cheese Mexican Food, and make this while I travel!
Because I travel and live in my RV full time, all my cooking is done in my Microwave/Convection oven combo! Just remember to set the temp about 25 degrees lower on your convection oven, if that's what you're using! If you have gas/propane, follow the temp settings in the directions.
Prep: 30 Min | Cook: 20 Min | Total Time 50 Min
• 3 TBSP Olive Oil
• 3 TBSP Flour
• 1 TBSP Chili Powder (or less)
• 1 TSP Ground Cumin
• ½ TSP Garlic Powder
• ¼ TSP Dried Oregano
• ¼ TSP Salt
• Pinch of Cinnamon
• 2 TBSP Tomato Paste
• 2 CUPS Vegetable Broth
• 1 TSP Vinegar
• Pepper to Taste
• 1 LB Boneless/Skinless Chicken
• (8) 8” Flour Tortillas
• 4 Cups Shredded Mexican Cheese Blend
• 2 TBSP Butter or Cooking Oil
• Salt / Pepper to Taste
• Enchilada Sauce (Above)
1. Mix Dry Ingredients in a Bowl
2. Heat Olive Oil in Pot
3. Add Dry Ingredients to pot and whisk until fragrant.
4. Whisk in Tomato Paste
5. Slowly add broth while whisking constantly
6. Bring to a boil then reduce heat to simmer for 5-7 minutes.
7. Remove from heat and whisk vinegar.
8. Set aside.
1. Cut chicken into 2-3” pieces. (you'll make them smaller later)
2. Heat butter or cooking oil in frying pan
3. Add chicken to the pan and salt and pepper to taste
4. Cook chicken until just done / tender (about 5-7 min) You don't want to
over cook it because you will also be baking the dish when it's all assembled.
5. Turn off heat and remove chicken
6. Using forks shred chicken into smaller pieces
7. Return shredded chicken to frying pan over Medium High heat
8. Add ½ of the Enchilada sauce and stir to coat chicken
9. Add ½ of the cheese blend to the pan and stir until cheese is melted and blended.
10. Remove the chicken mixture from the heat.
1. Pre-heat oven to 350 F
2. Prepare 9”X13” Baking pan by pouring just enough enchilada sauce to coat the bottom of the pan.
3. One at a time, spoon chicken mixture onto a tortilla, leaving room to roll.
4. Fold the ends of the tortilla inward and then roll the tortilla into a tube and place into the pan. Do this with all 8 tortillas to fill the pan.
5. Pour the remaining Enchilada sauce across the top of the prepared tortillas being sure to coat the edges. (keeps them from getting too dry!)
6. Sprinkle the remaining cheese blend evenly over the top of the Tortillas
7. Bake in oven on 350 until cheese is melted thoroughly (about 20 min)
Collect my RV Cooking Recipes and store in an 8X5 Box for Traveling!
You may substitute corn tortilla for flour. You may also opt to fry the tortillas briefly in oil before rolling them to give them a different texture.
You may substitute the home made enchilada sauce for canned enchilada sauce.Left overs can be kept in the refrigerator for about 2-3 days. Or do like I do and share with neighbors!!