Friday, May 31, 2013

Pantry Staples Enchiladas

Ingredients for the sauce
* 1 can diced tomatoes (14.5 oz), un-
* 1/2 cup chopped onion
*1 tbsp chopped garlic
* 2 tbsp olive oil
* 1 tbsp AP flour
* 2 tbsp chili powder
* 2 tsp ground cumin
* 1 cup chicken broth
* salt and pepper to taste

Ingredients for the filling
* 2 cups shredded cooked chicken
* 1 can diced tomatoes (14.5 oz), drained
* 1/2 cup diced onion
* 2 cups shredded cheddar, divided
* 8 flour tortillas

1. Preheat the oven to 350 F.
2. Puree the un-drained tomatoes, 1/2 cup chopped onion and garlic in a food processor.
3. Heat the oil in a large saucepan over medium heat.
4. Stir in flour, chili powder, and cumin, and cook for 1 minute.  Whisk in the pureed tomato mixture and chicken broth.  Bring to a boil and then reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally.  Season the sauce with salt and pepper, and let cool.
5. Combine the chicken, drained tomatoes, diced onions and 1 cup of the cheese.  Add 1/2 cup of sauce to the filling mixture.
6. Spread 1/2 cup sauce in the bottom of a 9x13 inch baking dish.  For each enchilada, spread 1 tbsp of sauce on the tortilla, then flip so this is the outside of the enchilada.  Place 2-3 tbsp of chicken filling insde the tortilla, then wrap and place in the baking dish. 
7. Top the enchiladas with the remaining sauce and cheese.  Bake for 30 minutes, or until the cheese melts and sauce is bubbling.

You probably have everything to make these in your pantry and freezer.  These were really good, especially given that no shopping had to be done in order to make this dish.  No real heat factor, so if you are looking for something spicy perhaps add some crushed red or cayenne pepper to the sauce.  Speaking of the sauce, that was definitely the best part.  I might make this same red sauce for other versions of enchiladas in the future!

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