Enchiladas

Enchilada Sauce Ingredients:

·         ¼ C. butter

·         1 finely chopped onion

·         1 clove garlic minced

·         ¼ C. Flour (mesa-harina flour gives it a more authentic taste)

·         1 can chicken broth

·         1 small can green chiles

·         1 ½ T. Chile Powder (if you’re feeling adventurous, you can grind dried red peppers for the powder)

·         1 small can of tomato sauce

·         Shake of oregano

·         ¼ tsp. cumin

·         Shake of parsley

Melt butter and sauté onions and garlic.  Stir in flour.  Mix together the chicken broth, the chile powder and the tomato sauce.  Stir into flour rue.  Add green chiles.  Stir. Add pepper, oregano, cumin, parsley and simmer until ready to use.

I usually boil and shred two breasts of chicken for this recipe.  I put in a few bouillon cubes in the water to season the chicken.  You can also use the broth from the chicken for the sauce recipe.

For the corn tortillas, fry in oil (about 2-3 seconds each side)

Dip in sauce

Add chicken and cheese and roll tightly

Pour remaining sauce over dish and top with cheese

Cook at 350 for 25 mins.

Makes one 9x13 pan

(If you won’t eat a whole 9x13 dish, just make it in an 8x8 then save the remaining sauce for when you want enchiladas again.  You can either make another pan and freeze it, or just freeze the sauce and thaw it out when you want enchiladas again.  You can also cook an extra few breasts of chicken, shred it and freeze it for the next time too.)

Enjoy!!

- Danika