At the Fry house we could eat Mexican food all day every day. It is definitely a weekly go-to, whether enchiladas, quesadillas or tacos of some sort, so I always have most of these ingredients on hand.
I also usually roast a few chicken breasts at the beginning of each week to have for lunch or quick prep for a dinner like this one. Just sprinkle with salt, pepper & garlic powder and rub a little olive oil on them. Cover a baking sheet with foil and roast chicken at 375° anywhere from 30-60 minutes (depending on if they fresh or frozen and the size).
Now, let’s talk enchilada sauce. You can always use the canned stuff if you want to save a step…BUT making your own is pretty easy, much tastier and definitely better for you!
Ingredients Homemade Red Sauce
3 tbsp olive oil
3 tbsp flour
1 (15 oz) can tomato sauce
¼ cup chicken broth
2 tbsp chili powder
1 tsp each: cumin, garlic powder, onion powder, oregano, paprika, salt & pepper
3 tbsp flour
1 (15 oz) can tomato sauce
¼ cup chicken broth
2 tbsp chili powder
1 tsp each: cumin, garlic powder, onion powder, oregano, paprika, salt & pepper
Ingredients Enchiladas
2 tbsp olive oil
½ cup sweet onion, diced
1 garlic clove, minced
2 cups chicken breast, roasted & cut into small cubes
1 can black beans, rinsed & drained
1 cup frozen corn, thawed (use fresh off the cob if you have it)
1 can green chilies (optional)
½ cup pepper-jack cheese, shredded
½ cup cheddar cheese, shredded
3 tbsp red sauce (recipe follows)
8 flour or corn tortillas (soft taco size)
Garnish with chopped green onion, tomatoes & cilantro (optional)
Preheat oven to 375°.
Step One:
Heat oil in a small saucepan on medium heat. Add in flour and whisk until
smooth.
Step Two:
Add in tomato sauce, chicken broth and spices and bring to a low boil. Once at a boil, turn to medium-low heat and simmer about 10-15 minutes, or until thickened. *You will use about half of the sauce for this recipe, so store the rest in an airtight container for up to 2 weeks.
Step Three:
Heat oil in large skillet. Sauté onion until translucent, about 4-5 minutes. Add in garlic and cook for an additional minute.
Step Four:
Add in chicken, black beans, corn and green chilies (if using) and sauté until heated through. Add in 3-4 tablespoons of your red sauce and your pepper-jack cheese. Mix well and set aside.
Step Five:
Using a large 9 x 13 pan (or something similar), spread about 1-2 tablespoons of your red sauce along the bottom.
Step Six:
Place about ¼ cup of your chicken mixture down one side of a tortilla. Start rolling up, first going over the mixture, trying to keep it pretty tight. Place seem side down in pan. Repeat.
Step Seven:
Pour red sauce over enchiladas, using as much or as little as you prefer. Top with cheddar cheese (and green onions, tomatoes & cilantro if using) and bake for 20-25 or until cheese is golden brown.
Pour red sauce over enchiladas, using as much or as little as you prefer. Top with cheddar cheese (and green onions, tomatoes & cilantro if using) and bake for 20-25 or until cheese is golden brown.
Let sit 5-10 minutes, then serve with some quinoa and guacamole and you'll have yourself one happy family!
Enjoy, y'all!
