When I’m looking for a recipe, it drives me nuts when there’s a whole book written before it. Just give me the recipe! So I’ll keep this super short.
I wanted to share this recipe since it is on the menu next week. Making your own enchilada sauce is super simple and this meal comes together pretty quick.
I use flour tortillas because it’s easier than corn and my family likes them just as well. My favorite cheese to use is a mix of mozzarella and cheddar.
Enjoy!!
Ingredients
Sauce: 15 oz. can tomato sauce
1 cup chicken broth
1/2tsp salt
3 tbs chili powder
2 tsp cumin
2 tsp onion powder
1 tsp garlic
Filling: 2 shredded chicken breast or 1 lb ground beef (browned) or meat of your choice
2 tsp cumin
1 tsp chili powder
1 tsp onion powder
8 flour tortillas
2 cups shredded cheese
Preheat oven to 400 degrees
Season cooked meat.
In saucepan, combine all sauce ingredients. Bring to a boil and simmer for 10-15 minutes to blend all the flavors and thicken the sauce a little.
Coat bottom of 9 x 12 baking dish with sauce.
Fill tortillas with meat and place in a baking dish. Leave a small amount of space in between each enchilada. Cover with sauce. Top with cheese.
Bake until the cheese is golden brown. Approx. 20 minutes.
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