Tuesday, November 03, 2009

Easy Enchiladas

I was in the mood for some enchiladas yesterday, and I remembered that Amanda had posted a recipe for Enchilada Sauce that I wanted to try. I changed the recipe a bit to reflect what I had in the house, and we really liked the result. (Also, I skipped the part about using a blender.) This is a great way to use leftover chicken (or turkey, or pot roast).

2 8-oz cans tomato sauce
1/4 cup chopped green chilies and 1 tbl juice (I buy the chilies in a jar)
2/3 cup water
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
1 heaping TBL garlic, minced
2 TBL minced onion, mixed with 2 TBL water and allowed to sit 15 minutes

Place all ingredients into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes.

ENCHILADAS (makes 8)

2 cups cooked, shredded chicken, beef or pork mixed with 1/2 cup enchilada sauce
1 medium onion, chopped fine
1 1/2 cups cheddar-jack cheese, shredded (reserve a little for topping)
8 flour tortillas (8-inch size)
1 cup enchilada sauce

Cover the bottom of a casserole dish with a little enchilada sauce.
Add a scoop of the chicken-and-sauce mix to each tortilla. Top with a handful of cheese and some onion and roll like a burrito. Place in the casserole dish.
When all enchiladas are in the dish, pour the rest of the 1 cup of sauce over the top. Sprinkle a little cheese over the top of the enchiladas as well.
Bake, covered, at 400 for 15 minutes.


  1. I'm printing this one out to try. Now you have me in the mood for these. The recipe sounds so good.

  2. Glad you liked it Barb! I make extra and freeze it too :)



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