May 10, 2011

Chicken Enchiladas with Homemade Enchilada Sauce

I have been craving Mexican food recently.  We had southwestern blackened chicken spinach wraps the other night and I decided to make enchiladas last night.  You can't go wrong with warm, cheesy enchiladas!  My family loves this recipe.  The sauce is easy to make and so savory.  I usually make a double batch and freeze half of it for another time.  Delicious!

  • 12 (8 inch) corn tortillas 
  • 2 1/2 c shredded cooked chicken
  • 2 c shredded cheese (I used what I had in my fridge - cheddar and mozzarella)
  • Sour cream
  • Fresh cilantro, chopped  

Enchilada Sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 red chili pepper, seeded and chopped 
  • 2 tbsp butter 
  • 1/2 c onion, minced 
  • 2 cloves garlic, minced 
  • 3 tbsp all-purpose flour 
  • 1/2 tsp cumin 
  • 1 tsp unsweetened cocoa 
  • 2 tsp white sugar 
  • 1/2 tsp oregano
  • 1 c chicken broth 
  • 1 tbsp chili powder, or to taste
  • 1/2 tsp salt, or to taste
  • Pepper, to taste 
  • 1 tbsp chili pepper, or to taste


Preheat oven to 350 degrees.

Make the enchilada sauce.  Puree the tomato and chili pepper together, set aside.  In a large skillet over medium heat, melt the butter.  Once the foam subsides, add the onion and cook until soft.  Add the garlic and cook for 1 minute longer.  Whisk in the flour, cooking for 1 minute.  Gradually whisk in the tomato puree.  Whisk in the cumin, cocoa, sugar and oregano.  Gradually stir in the broth.  Stir in the chili powder 1 tsp at a time, to taste (I use 1 tbsp).  Season with salt and pepper, to taste.  Turn down the heat and simmer until the sauce reaches desired thickness (5 minutes for me).

Assemble the enchiladas.  Stack the corn tortillas on a microwave-safe plate and cover with a wet paper towel.  Cook on high for 1 minute.  In a large bowl, combine the shredded chicken with 1/4 of the enchilada sauce and 1/4 c of the shredded cheese.  Spoon the chicken mixture in the center of a tortilla.  Roll the tortilla and place it seam-side down in a 9 x 13-inch glass baking dish.  Repeat with the remaining tortillas.

Spoon the remaining enchilada sauce over all and sprinkle the remaining cheese over all.

Bake uncovered for 15 to 20 minutes.  Remove from oven and allow to sit for 5 minutes.

Spoon sour cream on top and garnish with cilantro.


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