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.
Ingredients:
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**)
Directions:
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.
For enchiladas:
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…