I used a recipe for sauce by Emeril with just a few changes, noted below.
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock (I used 14.5 oz)
- 10 ounces tomato paste (I used 6 oz)
- 1 teaspoon dried oregano (I used dried Mexican oregano)
- 1 teaspoon ground cumin (I used a bit more)
- 1/2 teaspoon salt (I used just a touch more)
- I also added about 1/4 tsp cayenne pepper
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.
My Chicken Enchiladas
This is my own recipe.
- 1 pound chicken breasts, trimmed
- Chili powder and cumin
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 1 small onion, chopped
- 1-2 green onions, chopped (forgot these this time!)
- 1-2 jalapenos, chopped with seeds
- 1/4 cup frozen corn kernels (didn't use them tonight)
- 1/2 block cream cheese
- 1/4 cup salsa
- 1 cup shredded cheddar or a mix of shredded cheeses
- Enchilada sauce
- 6 flour tortilla shells
- Cook chicken in pan with the spices. Once done, shred with 2 forks. Sometimes I just throw it in the food processor quickly if I'm in a rush.
- When you are ready to cook, heat a large pan. Add onions, green onions, and all peppers. Saute for a few minutes.
- Add the chicken and stir.
- Add the cream cheese slowly, blending everything together.
- Add the salsa and corn. Tonight I only used a bit of enchilada sauce instead of the salsa.
- Stir over medium heat until you have a creamy mixture.
- Pour a thin layer of enchilada sauce into a casserole dish.
- Spoon some of the mixture into the middle of a tortilla shell. Roll up, place in a casserole dish seam side down. Continue until you are done with the mixture. I usually get six nice sized enchiladas.
- Top with some of the sauce and cheese. Bake on 375 for about 20 minutes or until hot and bubbly.
I love having these with Mexican rice. They are great the next day, too!
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