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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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homemade enchilada sauce is so good you wont want canned again. freezes great and family always loves. Ingredients:
1 medium onion, finely diced (or onion powder for picky kids) |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
1 1/2 cups chicken broth |
1 tablespoon chili powder |
1 teaspoon dried oregano |
1 teaspoon ground cumin |
1 teaspoon salt |
8 ounces tomato sauce |
6 inches tortillas (approx. 12 or can can use bigger but makes less) |
3 cups cooked and shredded chicken |
1 cup shredded cheese (mexican or favorite cheese) |
sour cream (optional) |
Directions:
1. I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
2. Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
3. Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
4. Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
5. pour remaining sauce on top. Top with more shredded cheese.
6. Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.
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