After seeing variations of this recipe on Ashley’s, Chelley’s and Ally’s blogs within the last couple of days, I figured it was a sign I should finally try to make enchiladas. I love Mexican food, and frequently make tacos, burritos or nachos at home, but I have never tried enchiladas. I can now say that I have made homemade enchiladas and they were so good!
The enchilada sauce recipe is adapted from allrecipes.com. The chicken filling is adapted from foodnetwork.com. I then followed the other ladies lead on assembling and baking the enchiladas. I served them with Mexican rice. I will definitely be making these again!
- 3 cups chicken broth
- 4 pieces boneless skinless chicken breast, 6 to 8 ounces
- 1 bay leaf, fresh or dried
- 2 sprigs fresh oregano
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 tablespoons tomato paste
- 1 teaspoon chili powder, 1/3 palm full
- 1 teaspoon ground cumin
Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks, set aside. Reserve the broth.
Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and saute until tender. Add tomato paste, spices and salt to the onions, add 1/2 cup of the broth leftover from the chicken and bring to a simmer. Add chicken to onion mixture and mix well, add more broth if mixture appears to be to dry.
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup New Mexico or California chili powder *
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt. *I am not sure where my chili powder is from, but my sauce came out darker than the other pictures and I think it is from the chili powder.
Assembling the enchiladas:
Heat either corn or flour tortillas in the microwave for about 45 seconds to soften them. Spread about 1/3rd of the enchilada sauce on the bottom of a rectangular baking dish. Then start filling tortillas with the filling and rolling them up. Place enchiladas in bottom of baking dish with the seam side down. Once all the enchiladas are in place, pour the remaining sauce over the top of them; make sure there are no dry spots or they will get too tough. Then sprinkle the cheese of your choice (I used Mexican blend) over them to your desired cheesiness. Cover with foil and bake in a 350 degree oven for about 25 minutes. Then remove the foil and bake for another 5 minutes. Serve with a dollop of sour cream.