Southwestern Chicken Enchiladas with Homemade Enchilada Sauce
by evh on January 10, 2017
Southwestern Chicken Enchiladas with Homemade Enchilada Sauce ~ Oh thank goodness school is back in. Don’t get me wrong, the holiday break was good and I do enjoy sleeping in but … it’s good to be back into the swing of things. With the weekly routine, of course, comes a more consistent dinnertime and menu planning is more necessary than ever –– this doesn’t have to be complicated or difficult dish to be packed full of flavor and delicious ingredients. I make these enchiladas a lot and they are perfect for a chilly night or for feeding a hungry crew, which I often have lingering about the kitchen. You can use fresh corn (or frozen) and black beans paired up with tender chicken and cilantro. Don’t eat chicken? Or just want a meatless night? Easy! Simply leave out the chicken and substitute vegetable stock (or water) in the sauce. This Homemade Enchilada Sauce really brings this dish together but feel free to use it on top of your morning eggs or as a dippin’ sauce for your favorite chips and welcome to the new year!
The bright filling is a little sunshine in the winter months.
Homemade enchilada sauce is fairly easy to put together.
Once you make the filling and the sauce you can start to put together.
In a medium sized, heavy duty pan place chicken, bay leaves and garlic. Cover with water (about 3-4 cups) and about 1 inch over the top of the chicken. Cover pan with lid and place over medium high heat. Bring to a boil and let cook for 12-15 minutes or until chicken is cooked through. Remove from heat and using two forks place chicken onto a cutting board, pull apart into bite sized chunks and set into a large bowl.
Preheat oven to 375 degrees then lightly grease a 9X13 pan and set aside. In the bowl of shredded chicken add corn, black beans, cilantro, onions, salt and pepper and stir gently. Next add the apple cider vinegar and continue to stir until well mixed.
Grab one tortilla and place a few heaping Tablespoons (or about a 1/4 cup) of the chicken mix into the middle and spread out into a line. Top with a heavy sprinkle of cheese and roll into an enchilada. Place into prepared pan on one side with the seam facing down. Continue to fill the tortillas until the pan is full or all of the tortillas are incorporated. Once they are finished, pour Enchilada Sauce (see RECIPE) over the top. Sprinkle with the remaining cheese and place into the oven.
Bake for 12-15 minutes or until sauce is bubbling and cheese has melted over the top. Remove from the oven. Serve with a sprinkle of lettuce and a dollop with sour cream.
Place a small heavy duty sauce pan over medium heat. Add oil and flour and whisk together well for one minute, until smooth. Next add in the spices: chili, garlic powder, onion powder, salt and pepper and continue to mix well.
Then add chicken or vegetable stock slowly while continuing to stir - adding in 2-3 cups. Sauce will begin to form and start to thicken to the consistency that you prefer. Stir for another 1-2 minutes then remove from heat.
Use sauce over the Southwestern Enchiladas or over your eggs, tacos or other favorite dishes. Store in an airtight container for up to one week in the refrigerator.