Quick, easy and delicious crowd pleaser! That’s what you’ll get when you make enchiladas. We typically make them with chicken, but can certainly made using beef, pork, or only vegetables. We often use the a store bought enchilada sauce from Whole Foods, but we also enjoy a homemade sauce that it really easy to make.
- 2 Tbsp vegetable or canola oil
- 2 Tbsp all-purpose flour
- 2 Tbsp chili powder (or more, to taste)
- 2 cups water
- 3 oz. tomato paste
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- salt to taste — up to 3/4 tsp.
Combine vegetable oil, flour and chili powder in a medium pot and whisk together. Continue whisking over medium heat until the mixture begins to bubble, then whisk for one minute.
Add water, tomato paste, garlic powder, cumin and cayenne, whisk until smooth. Cook until the sauce comes to a simmer and thickens slightly.
Add salt, 1/4 tsp at a time, to taste.
To Assemble Enchiladas
Spoon sauce on bottom of pan to coat.
Fill tortilla with sauteed vegetables of choice (onions, red peppers, mushrooms, etc.), shredded chicken, and cheese.
Fold enchilada and place in pan. Once all enchiladas are assembled, pour remaining sauce over the top. Add extra cheese on top and bake in 350 degree oven until cooked through and cheese melted, approximately 30 minutes.
Serve with rice and black beans.
