Homemade ‘Down South’ Chicken Enchiladas
You may not think of them first, but enchiladas are also comfort food. These cheesy, saucy goodness will prove that you can’t eat just one–especially with this recipe.
3 Boneless Chicken Breasts
1 dozen Corn Tortillas
1 lb Four Cheese Mexican Blend
1 Medium Onion
3 cloves Garlic
3 tsp Salt
1 tsp Black Pepper
Enchilada Sauce (2 cups):
1/4 cup canola oil
2 tablespoons flour
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup chicken broth (water can work too)
2 teaspoons ground cumin
1 tablespoon garlic , minced
1/2 teaspoon onion powder
1/4 teaspoon salt
For additional help, here’s a quick video below:
(**Be advised the video uses canned enchilada sauce, but you should use homemade**)
For enchilada sauce:
Heat the canola oil in a saucepan on medium heat.
Add the flour and chili powder and stir.
Cook until the bright red color turns a bit brown while stirring.
In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
Add to your saucepan and whisk until fully mixed.
Cook for 8-10 minutes on medium heat until thickened.
PreHeat Oven to 350 degrees.
To a pot of water add the chicken, garlic, salt and pepper and cook for 30 minutes.
After 30 minutes remove chicken from the pot and…