Casa Amestoy Red, Cheese & Chili Enchiladas

Casa Amestoy Red, Cheese and Chili Enchiladas


  • 4tbsp oil

  • 8 tbsp flour

  • 6 tbsp Chili Powder

  • 1 tsp Garlic Powder

  • 1 tsp salt

  • 1tsp cumin

  • ½ tsp oregano

  • 2, 7oz cans diced green chiles (undrained)

  • 4 cups chicken broth

  • Corn tortillas

  • Mexican Cheese


1) Add oil to large sauce pan and heat on low-medium. Pour in flour and whisk together and cook

for 1-3 minutes.

2) Add chili powder, garlic powder, cumin, salt and oregano and mix until clumpy about 1-3

minutes. Start adding the chicken broth, whisking the entire time and until there are no more

clumps. Stir in chilis and heat for 15 minutes or until thickened.

3) After you have made the sauce you will want to dip your corn tortillas in the sauce until they are

soft and immediately put it into a large, greased pan.

4) From there you will add cheese (I use the Mexican blend from Raleys), roll it up and push it to

the end of the pan.

5) Continue doing this with your tortillas until your pan is full. Pour the excess sauce over the top

of the rolled-up tortillas and sprinkle the top with more cheese.

6) Bake at 350 for 20-25 minutes.

You can also prepare this in advance and refrigerate until ready to cook. Makes enough for 10-12

average size servings or, 8-10 teenager size servings.

Chile Verde

Casa Amestoy Red, Cheese and Chili Enchiladas


1.5-2 lbs chicken breast, fat removed

• 1 onion, chopped

• 2 fresh jalapenos, seeded and diced

• 2 tsps minced garlic

• 1 tsp cumin

• 1⁄2 tsp oregano

• 1⁄4 tsp garlic powder

• 1⁄4 tsp white pepper

• 1⁄4 tsp onion powder

• 2 cans green chilis (4.5 ounce)

• 1 cup salsa verde

• 2 cans white beans, drained and rinsed

• 32 oz chicken stock

• 1 lime, juiced

• 1 1⁄2 tsp season salt


1) Place the chopped onion, diced jalapenos, and minced garlic on the bottom of your slow


2) Top with chicken and spices.

3) Add undrained cans of green chilis and salsa verde

4) Add the cans of drained and rinsed beans and chicken broth.

5) Let mixture cook on low for 8 hours or high for 4 hours

6) Before you serve, remove the chicken breasts and shred them, return to the crockpot

7) Squeeze lime juice into the soup and sprinkle in season salt, let simmer 20 more


8) Serve with broken tortilla ships, avocado, sour cream, whatever your heart desires.