Enchiladas with Homemade Sauce

Chicken Enchiladas with Homemade Sauce

I got the original recipe for the beef enchiladas here and the sauce here, but I've made changes so you'll have to read my versions of them below. :)

Day 1:  I like to make this into two meals.  Take some chicken and place in crockpot with a jar of salsa and a 1/2-3/4 cup of water.  Cook in the crockpot for the day.  Pull out chicken and shredd it.  Discard any bones or skin unless you used boneless, skinless.  Use leftover liquid in the crockpot to add to the shredded chicken.  This will keep it moist and flavorfull.  Use shredded chicken for chicken tacos.  Use leftover meat for chicken enchilada recipe below. 

Chicken Enchiladas

At least one lb shredded chicken, cooked

1 onion, chopped

1 green pepper, chopped

olive oil

1 Tblsp chili powder

1 tsp ground cumin

red pepper flakes (optional for spicy flavor)

12 corn tortillas

shredded cheese - whichever type you prefer

Enchilada sauce - the amount you desire (as you can see from the picture, we like to use a lot).

To make filling:


Cook onion, green pepper, and olive oil on medium/medium low heat in a sauce pan until tender.  Add cooked chicken and spices.  Add water if it gets too dry.   

Enchilada Sauce


It's a little darker in color than this picture shows

 Make it ahead of time or as you make your filling.


Combine:

• approximately 1/2 can tomato sauce or (1 cup/8oz)

1 (14.5 oz) can diced tomatoes

2 Tblsp chili powder

1/2 tablespoon dried oregano

1/2 teaspoon paprika

1 teaspoons ground cumin

1/2 teaspoon ground black pepper (or less if you want to tone down the spice)

1 clove garlic, minced

1/2 onion cooked, cooked until tender

add water if consistency isn't to your liking

• (You can add a pinch or so of sugar to give it a sweeter flavor if desired)

Enchiladas:

Place a little bit of sauce inside the baking dish you choose, to coat the bottom.  Microwave or heat corn tortillas in oven until they are softer and easier to handle.  Add filling and some cheese to each tortilla, roll, and place in a pan with the seam down against the bottom.  Once you've filled your pan with enchiladas, pour enchilada sauce over them and top with cheese.  Bake in 350 degree oven for 20 minutes or so.