Chicken Enchilada
Chicken Enchilada
Ingredients
Enchilada sauce:
3 T. oil
2 ½ T. chili powder
2 T. flour
2 c. chicken broth
1 (8 oz.) can tomato sauce
1 t. cumin
1 t. cocoa powder
½ t. onion and garlic powder
½ t. coriander
½ t. cinnamon
salt and pepper
In a saucepan whisk together oil, chili powder and flour until smooth. Heat mixture over medium heat, bring to a simmer for about 20 seconds while stirring.
While whisking pour in broth, and tomato sauce. Then add the rest of the species. Salt and pepper to taste. Bring mixture to a boil, then reduce the heat to low and simmer 5 minutes, stirring frequently.
Cool slightly, use with enchiladas.
Instructions
Enchilada:
2-3 c. Chicken (cooked and shredded) *Rotisserie chicken works well
¼ c. red and green pepper, chopped
1 t. garlic
½ onion, chopped
½ c. sour cream
2 ½ c. grated cheese, divided
cilantro, chopped
1 pkg. flour tortillas
Sauté vegetables in a small amount of oil until tender, about 4 minutes. Add chicken to the vegetables and heat. Add a small amount of the enchilada sauce, sour cream and 1c. grated cheese.
Place the chicken mixture in a tortilla and roll up. Spray a casserole dish and place some enchilada sauce in the bottom. Place enchilada seam down and cover with the remaining enchilada sauce and 1 ½ c. cheese on top.
Bake at 350 degrees for 30 minutes, add chopped cilantro on top.