Thursday, October 25, 2012


This recipe does make a lot.  I will use a third and freeze the rest for later.  Put in 2 baggies to freeze for 2 more meals.   1/3 will make about 10 enchiladas.

4 cups of chicken broth, low sodium
2 cups of water
2 cans (15 oz.) tomato sauce
3 tablespoons corn starch
1 tsp. cocoa powder
2 tsp. minced garlic
1 tsp. oregano
1 tsp. cumin
2 tsp. onion powder
6 dashes of your favorite hot sauce (optional or cut down to cut heat)

In a large pot on medium heat, add the chicken broth, water and 1 1/2 cans of tomato sauce.

While this is starting to get warm, take the remaining tomato sauce and add this to a small bowl. Add the remaining ingredients and blend well.  Slowly add this to your pot.

Once your pot reaches a boiling point, it should start to thicken slightly. Turn your heat down to medium low and let simmer.

Let the sauce simmer for about an hour to marry the flavors.  You need to stir it about once every 15 minutes.  

Filling the enchilada is a matter of choice.  I like to fill them with a mixture of both chicken and hamburger.  You can make just chicken or just beef if you like or a pan of each. To season the meat I simply add salsa because it already has your onion, garlic, and other seasonings in it.  Cut up 2 chicken breasts into small pieces and fry them with a pound of 85% lean hamburger.  Fry your meat until done and add about a cup of your favorite salsa.  I like medium heat, but you can use mild or hot.

Spray your baking dish with oil and coat the bottom with just enough enchilada sauce  so that it covers the bottom of the dish.

Add Mexican blend grated cheeses or what ever your might have in the house.  Monterey Jack or Cheddar works fine.  Roll up the tortilla (I use corn tortillas but you can also use flour making them gluten free).  You may wish to stick them in the microwave a few seconds before you fill them so they become more pliable and they do not crack when you roll them.  I put a pile of them in and heat for 30 seconds.  Once filled, place the enchilada  face down in the dish so it does not open.  Pour your enchilada sauce over the enchiladas until each one is coated.  Sprinkle more cheese over the top of the enchiladas. 

Preheat oven to 350 degrees.  Bake the enchilada's for 25 to 30 minutes.  Everything is precooked, so you only need enough time to melt the cheese until it is bubbly and starting to brown and to warm the enchiladas. You can also freeze the enchiladas by double wrapping them in aluminum foil and just thaw and heat up for another meal.

Suppose to rain today and our nights are going to start bringing us frost.  That means hot meals on the table time.  This is a great family pleaser.

Be happy and may God bless you and yours.

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