Finally Got Around to Making This Mexican Comfort Food

You Could Bottle and Sell the Sauce!

If you like lasagne you will love enchiladas, plus they are easier to put on the table—no need to cook noodles: just tortillas, sauce, filling—and in the oven!

I happened to have leftover tortillas and other fixings so I was off on an adventure. The dish can be made ahead to either freeze or to bake just before serving. Toss a simple coleslaw and you have a weeknight meal.

I found rotisserie chicken at Costco which speeds up the recipe

SERVES 3-4

INGREDIENTS: Flat out, what makes a good enchilada is the sauce. This is that sauce

• ENCHILADA SAUCE – Makes 2 cups This looks complicated, but is mostly small amounts of spices
  • butter – 3 TBS [or olive oil]
  • flour – 3 TBS
  • chile powder – 1 TBS
  • cumin – 1 tsp ground
  • garlic powder – 1/2 tsp
  • oregano – dried, 1/4 tsp
  • salt – 1/4 tsp
  • cinnamon – 1/8 tsp
  • tomato paste – 2 TBS
  • broth – chicken or vegetable – 2 cups
  • vinegar – 1 tsp
  • pepper – 1/4 tsp
• TORTILLA FILLING – Substitute Cooked Pork or Mushrooms
  • olive oil – 2 TBS
  • onion – 1 cup [small onion], minced
  • chicken* – 3/4 LB, 1/2 inch dice [chicken can also be shredded]
  • jalapeño – 1, seeds and ribs removed, minced
  • black beans – 1 cup, drained [or other cooked bean]
  • marsala wine – 1/4, [optional]
  • sea salt and freshly-cracked black pepper
• cheese, Mexican-blend – 1 1/2 cups, shredded
• tortillas – 8-inch, 4 [or 8-10 6″ tortillas]

*Note- If you have leftover cooked chicken, dice and add in with the beans to heat through at Step 5

TOPPINGS: cilantro, avocado, sour cream, tomato, lime juice

INSTRUCTIONS:

1. Make the sauce: in a medium skillet heat the butter, then sprinkle in the flour and stir to combine; add the spices, vinegar, salt, pepper, and tomato paste, then continue to stir a couple minutes more
2. Slowly add in the stock while constantly stirring and bring to a simmer for a few minutes then pour into a bowl
3. Wipe out the same skillet; make the filling by heating the olive oil, and sauté the onions and jalapeño until softened
4. If chicken or alternate protein is raw, add to skillet and cook to safe temperature [chicken 160º]
5. If chicken is cooked, then add and heat through along with the beans
6. In a roasting pan that is just large enough to hold the enchiladas, add a 1/4 cup of sauce
7. Preheat oven to 350º
8. Begin the assembly by spooning 2 TBS enchilada sauce onto a tortilla, spoon on a quarter of the chicken mixture, and 1/3 cup of the cheese
9. Fold both sides of tortilla and place seam side down; complete with the remaining tortillas
10. Spread a little more sauce to coat the exposed enchiladas; reserving some for a tableside condiment
11. Top with the remaining cheese
12. Place pan on a larger baking sheet lined with foil and bake uncovered for 20 minutes until cheese has browned in spots
13. Allow to cool for 5 minutes and serve hot

Serve with sauce and toppings of choice and some coleslaw

Recipe adapted by B. Hettig from several