Enchiladas
4 cups (about 2 lb) shredded chicken (or ground beef)
Optional: onion, black beans, peppers, etc.
Red enchilada sauce, below
8 oz shredded Monterey Jack cheese (can use pepper jack)
8 oz shredded cheddar cheese
8 (8 inch) flour tortillas
Poach chicken (if not already cooked) or brown ground beef.
To poach chicken, place boneless, skinless chicken pieces in 8 cups cold water with 1 T salt. Bring to a boil, let simmer 1 minute. Turn off heat and let sit 10 minutes. Remove chicken, let cool and shred.
Combine cheeses. Spread 1/2 cup of sauce on bottom of 9x13 baking dish.
Stir 1/2 cup sauce into meat with optional ingredients.
Spoon 1/2 cup meat mixture onto tortilla, top with 1/4 cup cheese. Roll-up and place seam-side down in prepared dish.
Spread remaining sauce evenly over rolls, cover with remaining cheese.
Bake at 375 for 15 to 20 minutes or until cheese melts.
Serve with yellow rice and refried beans or Spanish Rice with red beans. Garnish with sour cream, salsa, and lettuce.
6-8 servings
Red Enchilada Sauce
Source: adapted from recipegirl.com
4 T oil
2 T flour
2 T chili powder
8 oz tomato sauce
1 1/2 cups chicken broth (or water or combo)
1/2 teaspoon ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
opt: 1/4 tsp cayenne, or to taste
1/4 teaspoon salt, or to taste
Heat oil, stir in flour and chili powder until smooth, cook 1 minute, cook until lightly browned.
Gradually whisk in remaining ingredients, simmer for 10-15 minutes or until slightly thickened.