Chicken Enchilada Recipe

This is a favorite around here - lots of gooey cheese, homemade sauce; what can be bad about that!

Enchilada Sauce

This is easier than you would think.  For all my recipes, I use homemade chicken broth which makes it economical.  You can also make it ahead and freeze it.

This is taken from http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html and altered a little.  The original recipe makes a very thick sauce and I prefer a more liquidy sauce.

Ingredients:

3 tablespoons vegetable oil

1 tablespoon flour

1/4 cup chili powder

3 cups chicken broth

1 small can of tomato paste

1 teaspoon dried oregano

1 teaspoon ground cumin

salt (I just shake a little in - I never use much salt!)

 

How To:

• Heat the oil and cook the flour for about a minute
• Add the chili powder and cook for about 30 seconds
• Add the chicken broth, tomato paste (it will mix in as it warms up), cumin, salt, and oregano and bring to a boil
• Keep it at a strong simmer for at least 15 minutes to let the flavors mix

 

Chicken Enchiladas

• approx 10-12 corn tortillas (Trader Joes has a great one for just 99cents and very few ingredients!)
• about a pound of chicken, diced (for my family, this is a leg, thigh and a breast but you could probably use 2 breasts)
• chili powder
• vegetable or canola oil
• onion, diced

 

To make the chicken, cook the onion and chicken with a little bit of oil (I prefer olive oil) in a frying pan until the chicken is cooked through.  Sprinkle with chili powder during cooking.

 

To make the tortillas, heat the oil in a frying pan until hot.  Fry each tortilla shell for about 10 seconds.

 

To make the enchiladas, dip the shells into the sauce.  Then add some chicken and cheese and roll it up.  Place in a baking dish.  When all the chicken and tortillas are used up, dump the remaining sauce on top and sprinkle any leftover cheese on top of that. 

 

Cook at 375 for about 30 minutes until warm and cheese in melted.

 

Enjoy!