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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