Chicken Cheese Enchiladas

I volunteered to make enchiladas without exactly remembering how to do it, so I looked up some recipes online, combined that with what I had on hand, and presto – delicious.  Next time I’ll probably sub the chicken for shrimp.

Enchilada Sauce: (I didn’t want to run to the store for a can)

  • 3 tablespoons vegetable oil
  • 1 tablespoon flour
  • 1/4 cup chili powder
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt


In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.


Let the sauce cool down a bit so set aside. 


4-5 chicken breasts

3 cups shredded cheese

8-10 tortillas

2-3 cups salsa

Directions: Cook the chicken however you’d like with EVOO and S+P and cube or shred it.  Coat a glass baking dish with a thin layer of the enchilada sauce.  Coat each tortilla completely with the enchilada sauce and fill with the chicken, cheese, and salsa. Wrap with the open side down, and top with more cheese and sauce if you’d like.  Bake covered for about 20 minutes at 350.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: