Enchilada Sauce/Chicken Enchilada’s


Earlier in the week, I made lemon pepper baked chicken.  Instead of just making enough for one meal I used a whole bag of chicken breasts.  Three meals were produced from all this chicken.  Today I’ll be sharing how to make enchilada sauce and then my Chicken Enchilada (or beef) recipe.

Making the enchilada sauce will take about 10 minutes, from ingredients you already have in your pantry.  Come along, we have sauce to make.

Needed:  2 teaspoons oil, 2 Tablespoons flour, 2 Tablespoons chili powder, 2 Cups water (vegetable or chicken broth can also be used), 8 ounces tomato paste, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt

In a sauce pan mix oil, flour and chili powder.  Over medium heat whisk as mixture starts to bubble.  Keep whisking for 1 minute.

Add water tomato paste, cumin, garlic powder, cayenne pepper.  Whisk until smooth.  Add salt.  Simmer until just begins to thicken slightly.

Your done!  See how easy that was.  Remember this is your sauce, so increase or decrease any of the spices to meet your family taste.  Time to whip together some Chicken Enchiladas.

Chicken or Beef Enchiladas:  10 to 12 flour (or corn) tortillas, 4 chicken breasts (1/2 pound beef) cooked, 1 onion diced, 2 Cups enchilada sauce, 3 cups shredded cheddar cheese.

In a 9 x 13 pan put 4 Tablespoons sauce in and swirl it around to coat bottom of the pan.  In a bowl large enough to dip tortillas in pour sauce.  One at a time dip tortillas in to cover with enchilada sauce.  add chicken, onion and cheese.  Roll up and place seam side down in pan.  Continue until pan is filled.  Pour left over enchilada sauce over the top and sprinkle shredded cheese over the top of everything.  Heat oven to 350 degrees and bake for 30 minutes.

TIP:  You can add anything you want to the enchiladas.  Black olives, green peppers, black beans your choice.

TIP:  To serve I always have sour cream and cilantro to put on top.  In summer I add green onions or chives.

This is a fast meal to throw together.  Make it up the night before, store in the refrigerator and bake when you arrive home.

Some sides you might like to serve, are spanish rice,  or refried beans.

Give me some feed back on what your family loves in, on top, or on the side with their Chicken (or beef) Enchiladas.  ENJOY!

51 thoughts on “Enchilada Sauce/Chicken Enchilada’s

  1. Wow – you were so so smart to get three meals out of the chicken! Our family is bad about making way too much at one meal… and then none of us really like leftovers! This sauce looks simple and good! Thanks!

  2. Yum! Sounds so great. We are all about fajitas, tacos, quesadillas. Enchiladas would be a great addition to our weekly roundup. I love how you can customize then easily. Everyone can get what they want!

  3. I love enchiladas though I’m not sure I’ve ever actually made them. These seem delicious and appear to be very easy to make. Will try!

Leave a Reply