Chicken Enchiladas

For dinner tonight I made a batch of enchiladas, something I have done many times before as my husband has a particular fondness, but this time I made my own enchilada sauce! I have always opted for a can of the delicious red sauce because I thought it was very complicated but it turns out it’s pretty to make your own, and way better!

DSC_0457.jpgInside ingredients: Shredded chicken breast (time saving tip: use a rotisserie chicken from the deli), shredded Mexican cheese blend, finely chopped onion

Outside ingredients: Homemade enchilada sauce (see recipe below), queso fresco

Fill your enchiladas, cover with sauce and cheese, and place in a 350 degree oven for about 15-20 minutes. Garnish with cilantro and lime. Put in mouth.

DSC_0469.jpgHomemade Enchilada Sauce (from Gimme Some Oven)

2 tablespoons oil (vegetable or avocado)

2 tablespoons flour

4 tablespoons chili powder

1/2 tablespoon garlic powder

1/4 teaspoon cumin

1/4 teaspoon dried oregano

2 cups chicken or veggie stock

Heat oil in pan (medium high heat) add flour and whisk. Slowly add spice mix and whisk. Then add stock gradually. Let simmer for about 10-15 minutes until thickened. Super easy!


The consensus in my house: homemade enchilada sauce= fantastic! Happy enchilada-ing!

Bon appetit!



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