Chicken Enchiladas and Enchilada Sauce

We eat a lot of chicken at our house and I’m glad to find a variety of different recipes so we don’t feel like we are eating the same food all the time. This is a great addition and definitely worth giving it a try. You won’t regret it and it’s one of those meals with “safe” ingredients.

Enchilada Sauce

Sauce spread on bottom of 9×13

Enchilada “guts”

Wrapping the tortillas

Sauce-covered enchiladas

 Before baking

Out of the oven

On your plate, yum!

Enchilada Sauce By: Browneyedbaker  Ingredients: 1/4 cup vegetable oil 2 tablespoons flour 1 (8-oz.) can tomato sauce 1.5 cups chicken broth 1/2 teaspoon garlic powder 1/2 teaspoon onion salt Salt to taste Directions: 1. Heat oil in a skillet over medium-high heat.  Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. 2. Gradually stir in tomato sauce, chicken broth, garlic powder, and onion salt into the flour until smooth, and continue cooking over medium heat approximately 10 minutes or until lightly thickened. Season with salt to taste.

Enchiladas By: Browneyedbaker  Ingredients: 2 chicken breasts, sliced in strips 1/2 c oil 2 tsp. lime juice 1 tsp black pepper 1 tsp salt 1 tsp garlic powder 1 tbsp chili powder 1 tsp cumin Onion, chopped Red & Green pepper, chopped Refried Beans Shredded cheese of choice (I used Taco Mixed Cheese.) Directions: 1. Marinate chicken in oil, lime juice, pepper, salt, garlic and chili powder, and cumin for 1-5 hours. (I marinated the chicken while I prepared the rest of the meal and it was still very flavorful. I use this marinade for fajitas mostly.) 2. Slice onion and peppers very thinly. In skillet, sauté the chicken (with the marinade), onion, and peppers. 3. While the fajita mixture is being sautéed, combine a can of refried beans and a handful of cheese (however much you want). Spread about 1/3 of the enchilada sauce on the bottom of a 9×13 dish, enough for a thin covering across the bottom of the pan. 4. When the fajita mixture is ready, add to the refried beans and combine thoroughly. 5. Fill 8 tortillas with your choice of filling and roll them up and place them in the pan, seam side down. 6. Once the enchiladas are in place, pour the rest of the sauce over them, making sure there are no dry spots. Sprinkle the cheese of your choice on top. 7. Cover with aluminum foil and bake in a 350-degree oven for 25 minutes. Remove foil and bake 5 more minutes. It’s delicious! Good luck and happy cooking!

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