CRIMSON STACKED CHICKEN ENCHILADAS

Who doesn’t love a good stacked enchilada, whip this up for the fam and see how crimson really brings it all together.

Recipe Card

How to make CRIMSON STACKED CHICKEN ENCHILADAS

2 cups Chicken, shredded
6 Corn Tortillas
3 oz Bravado Spice Crimson Hot Sauce
1.5 cups Shredded monterrrey jack cheese
10 Dried cascabel chilies
2 Tomatos, halved
1/2 Onion, cubed
2 Garlic cloves
3 tbsp Canola or corn oil
1 tbsp Salt
Bowl of warm water
Queso fresco (optional)
Cilantro (optional)
1. Seed dried chilies and soak them in warm water to rehydrate them
2. Char tomatoes and onions on a griddle or grill.
3. Blend charred tomatoes, onions, rehydrated chiles, salt, pepper,
water, and Bravado Spice Crimson Hot Sauce on high until
smooth.
4. Lightly fry the corn tortillas in oil until lightly crisped. This will
prevent them from becoming soggy in the sauce.
5. Put down a thin layer of sauce on a cast iron skillet, or other oven
save dish, then a tortilla, then a thin layer of chicken, followed by a
thin layer of shredded monterrey jack cheese, then another layer
of sauce, and repeat until all the tortillas and chicken is gone.
6. Bake for 15-20 minutes at 350° until the cheese has melted.
7. Garnish with crumbled queso fresco and cilantro as desired and
serve immediately.