I got this recipe from my sister-in-law, she makes her enchilada sauce from scratch and it is so delicious! I don’t think I will ever be able to go back to using the canned stuff. So here is the recipe – Kate’s Enchiladas from Scratch!
Kate’s Enchiladas from Scratch
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin
2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste
raw flour tortillas (from Costco)
2 chicken breasts, cooked and shredded ahead of time
white rice (we cooked it with some lime and cilantro)
canned white corn, drained and rinsed
shredded cheddar cheese
FOR THE SAUCE: Stir oil, flour, chili powder and cumin in a saucepan on low heat until bubbly. Add beef broth, tomato sauce, oregano, garlic and salt. Simmer for 15 min over low heat stirring occasionally.
FOR THE ENCHILADAS: While sauce is simmering cook the flour tortillas in a large pan.
Stir in some of the enchilada sauce to the chicken. Take a tortilla and layer it with beans, chicken, corn, and rice. Spray the bottom of a 9x13 pan and add the rolled up enchiladas. (You can fit about 8 to 10 enchiladas in the pan). Cover the enchiladas with the sauce then top with cheddar cheese. Bake at 325 for 1 hour.
Serve with sour cream, tomatoes, and shredded lettuce on top.