Chicken Enchilada with Homemade Enchilada-Sauce
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Ever wonder how to make Enchilada sauce at home? No need to buy the jarred sauce anymore with this simple Chicken Enchilada recipe! I love the homemade sauce and it really tastes better too!
You can top with avocado, guacamole dip or sour cream or have chips and salsa dip on the side.
This recipe serves a lot of people. It has 8 enchilada rolls, so if everybody eats just one roll, the recipe yields 8 people but it depends on how hungry everybody is! Me and my husband were full after just 1 roll each and we even shared with our toddler!
You can bake the chicken and cut it into chunks, but in this recipe I shredded it. That makes the Enchilada more soggy and tastes just better!
Cost of the Chicken Enchilada
1 lb. chicken (2.25)
1 can black beans (0.59)
1/2 big onion, 2 green bell peppers (2.30)
8 tortillas (1.59)
oil and flour (0.30)
3 oz. shredded Mexican cheese (0.62)
That equals only 1$ !!!! per Enchilada roll!
I use vegetable stock base for this recipe. I don’t really like the packed liquid stock. I think the powdered vegetable base tastes better and you have the jar for a very long time, so it is cheaper in the long run. I use this stock for a lot of recipes like soups, gravy, sauces and even on salads.
How to prepare the Chicken Enchilada Recipe
Preheat oven to 350F.
Cook the chicken until soft and also steam the onion and green bell peppers until they are soft (I just toss them into the pot with the chicken for a while)
When the chicken is starting to fall apart you can take it out and shred it with 2 forks.
While the chicken is cooking prepare the sauce. For the sauce heat up the oil with the paprika powder and the flour in a pan and stir until it darkens then stir in tomato sauce, spices, water and let thicken.
Lay out a tortilla and spread the Enchilada sauce on it, about 3T for one tortilla. Add veggies, beans, chicken and sprinkle with cheese. Roll it up and put into a 9×13 casserole dish. If you try to get in 8 rolls you have to squeeze them into the dish a little.
If you have any leftovers just sprinkle over Enchilada rolls, add Sauce and the rest of the cheese. Bake for 20 minutes.
Love Mexican food? Check out my Turkey Quesadilla Burger and don’t forget to share!