CHICKEN ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

Every layer of these delicious Chicken Enchiladas with Homemade Red Enchilada Sauce is packed with flavor!
The last flavorful layer but certainly not the least is the cheese. Melting shredded Monterey Jack and Cheddar Cheese covers the top of this delicious dish and it’s enough to make your mouth water just looking at it. The combinations of flavors in this recipe are fantastic. But the best part is, with a little planning ahead if need be, you don’t have to wait for the weekend to make Chicken Enchiladas with Homemade Red Enchilada Sauce, you can have it tonight and ENJOY!

CHICKEN ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE

INGREDIENTS:

  • 1 Teaspoon garlic powder
  • 12 corn tortillas
  • 2 whole chicken breasts, uncooked
  • 2 cups chicken broth
  • 2 cups grated Cheddar cheese
  • one 10 ounce can diced tomatoes
  • 1 medium onion , diced
  • 2 cups grated Monterey Jack cheese

Homemade Red Enchilada Sauce:

  • 4 Tablespoons chili powder
  • 1/2 Teaspoon garlic powder
  • 1/2 Teaspoon cumin
  • 1/4 Teaspoon onion powder
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons flour
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon cayene pepper
  • 2 cups chicken broth
CHICKEN ENCHILADAS WITH HOMEMADE ENCHILADA SAUCE


INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Place the diced onion,tomatoes,garlic powder, chicken broth and the whole chicken breasts in a large saucepan. Simmer for 30 minutes until the chicken breasts are tender enough to easily shred.  Let the mixture cool. Remove the chicken breasts and shred, discard the remaining ingredients in the pot. .  
  3. Spread 1/2 cup of enchilada sauce onto the bottom of a 13x9 inch baking pan.  Spread about a 1/2 Teaspoon enchilada sauce onto the middle of each of 12 corn tortillas. Place 1 Tablespoon of shredded chicken on top of the enchilada sauce followed by a sprinkling of both cheeses.  Roll the corn tortilla up and place in the 13x9 inch baking pan. Repeat for the remaining 11 tortillas. 
  4. Top the rolled enchiladas with the remaining enchilada sauce and both shredded cheeses. Bake at 400 degrees, uncovered for about 20 minutes or until bubbly.
  5. Homemade Red Enchilada Sauce directions:
  6. Place the flour and oil in a medium size saucepan under medium heat. Whisk and cook the mixture until it starts to boil, then boil another minute or two to remove the flour taste. Whisk in the seasonings until well blended.  While still whisking, add the chicken broth to the pan, reduce the heat to low and simmer for about 10 minutes or until slightly thickened.

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