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–+ servings
250ml Arizona Heat Infused Olive Oil Blend for tacos and grilled meats
Garden Infuzions

Arizona Red Chile Chicken Enchiladas using Arizona Heat Infused Olive Oil Blend

Tender shredded chicken, warm red chile sauce, melted cheese, and soft tortillas come together in these Arizona Red Chile Chicken Enchiladas, finished with the bold Southwestern flavor of Arizona Heat Infused Olive Oil Blend.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Arizona Heat Infused Olive Oil Blend
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 cups cooked shredded chicken
  • 2 cups red chile enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 8-inch corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream for serving
  • 1 avocado sliced, for serving
  • 1 tablespoon chopped scallions for serving

Equipment

  • 1 Large skillet For cooking the filling
  • 1 9x13-inch baking dish For assembling and baking
  • 1 Wooden spoon or spatula For stirring the filling
  • 1 set Measuring spoons For seasonings and oil
  • 1 set Measuring cups For sauce and cheese

Method
 

Instructions
  1. Heat the oven to 375°F and lightly grease a 9x13-inch baking dish.
  2. Warm the Arizona Heat Infused Olive Oil Blend in a large skillet over medium heat, then add the onion and cook until softened and lightly golden, about 4 minutes.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the shredded chicken, red chile enchilada sauce, cumin, salt, and black pepper. Stir and simmer for 3 to 4 minutes until the filling is hot and well combined.
  5. Warm the corn tortillas in a dry skillet or wrapped in a damp towel so they bend easily.
  6. Spoon the chicken mixture down the center of each tortilla, sprinkle with a little Monterey Jack, then roll tightly and place seam-side down in the baking dish.
  7. Pour the remaining sauce over the enchiladas and scatter the remaining Monterey Jack and all of the cheddar on top.
  8. Bake uncovered for 18 to 20 minutes, until the cheese is melted and the edges are bubbling.
  9. Let the pan rest for 5 minutes, then finish with cilantro, scallions, sour cream, and avocado before serving.

Notes

For the best texture, warm the tortillas before rolling so they don't split. If you like a looser, saucier enchilada, reserve a little extra sauce for the table. The featured blend provides the Southwestern chile-and-spice backbone, so the rest of the seasoning stays simple and balanced.

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