Finally Got Around to Making This Mexican Comfort Food

You Could Bottle and Sell This 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 also use rotisserie chicken at Costco which speeds up the recipe

SERVES 4-6

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

• SAUCE – Makes 2 cups [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
  • pepper – 1/4 tsp
  • cinnamon – 1/8 tsp
  • tomato paste – 2 TBS
  • broth – chicken or vegetable – 2 cups
  • lime juice – 1 TBS
• 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]
  • salt and cracked black pepper – to taste [I use 1 TBS soy sauce]
• cheese, Mexican-blend – 1 1/2 cups, shredded
• flour tortillas – 6 [8-inch]

TOPPINGS AT THE TABLE: cilantro, avocado, sour cream, sliced tomato, lime juice

INSTRUCTIONS: Choose a baking dish that will hold the enchiladas snugly

1. Make the sauce: in a medium skillet heat the butter, then sprinkle in the flour and stir to combine; add the spices, 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 and add the lime juice; set aside to cool
3. Make the filling: heat 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 add a 1/2 cup of sauce
7. Preheat oven to 350º
8. Fill a tortilla by spreading 2 TBS sauce onto a tortilla, spoon on 1/2 cup chicken mixture, and 1/3 cup of cheese
9. Fold both sides of tortilla and place seam side down into the pan; complete with the remaining tortillas
10. Spread remaining sauce on the exposed enchiladas
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 toppings of choice and perhaps this lovely Mexican coleslaw recipe

Recipe adapted by B. Hettig from several