After years of avoiding making enchiladas at home because of the astronomical level of sodium in the pre-packaged meals and enchilada sauces available at the grocery store, I finally came across a recipe that not only sounded delicious, but it wasn’t loaded with salt and ingredients that I don’t normally have on hand in the pantry. It was Renea over at sweet-savory-southern who posted this recipe the night before last and after reading through her review and the recipe, I immediately decided that I would make these…and I didn’t want to wait. I knew they would work out perfectly for dinner last night because I had gotten the “if you make chicken one more time this week” threat from Kyle and I didn’t want to push the envelope, afraid that in chicken-protest, he would start his own creation in the kitchen and it would be hours again before I saw the countertops. So I made a run to the grocery after work yesterday to pick up what I needed and decided on ground beef rather than shredded chicken (which I would have much preferred by the way, but I digress…).
As soon as I walked in the door, I got a-cooking, expecting that it would be at least an hour before we ate…but I was oh so wrong. I had the enchiladas on the table (err…coffee table…) inside of 35 minutes. They were just so easy!! And as a testatment to how good they were, as I was taking photos, Kyle had already started eating. I shouted in to him, “how are they?” and he responded, “can’t talk – eating” as he shoveled another forkful into his mouth. That there says it all. These enchiladas will be seen again on my [coffee] table and I won’t hesitate to use chicken the next time I make them.
- 2 boneless, skinless chicken breasts, cooked and shredded (I used about 1 1/4lb ground beef)
- 1/2 a green bell pepper, finely chopped (I used a red pepper because it’s what I had)
- 1/2 onion, finely chopped
- 2 Tbsp olive oil (I didn’t use oil because I cooked the peppers and onions in with the beef)
- 1 tsp garlic powder
- salt and pepper to taste
- 2 cups chili gravy (recipe follows)
- 4 flour tortillas (1 1/4lb beef yielded enough filling for 6 tortillas)
- 1 cup shredded cheddar cheese (I used shredded cheddar with chipotle peppers made by Sargento)
- Preheat oven to 350. Heat olive oil in a skillet over medium heat.
- Add onion and peppers and cook for about 5 min. Add shredded chicken and stir. Add salt, pepper, and garlic powder. Remove from pan and set aside. Using the same pan, make the chili gravy as follows.
- 1/4 cup vegetable oil
- 1/4 cup flour
- 1/2 tsp black pepper
- 1 tsp salt
- 1-1/2 tsp powdered garlic (I used closer to 2 tsp)
- 2 tsp ground cumin
- 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
- 2 T chili powder
- 2 cups chicken broth (or water) (I used half water, half chicken stock)
- Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
- Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. (It took about 8 minutes for me) Add water to adjust the thickness. (didn’t need extra water) Makes 2 cups.
- Once the chili gravy is done, add 1/2 a cup to the chicken mixture and stir. Spoon the chicken mixture into the flour tortilla shells and roll up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce and shredded cheese. Cover with foil and bake for 20-25 min. I baked for 20 minutes then took off the foil and broiled for 3-4 minutes. I topped with a dollop of sour cream and would have added a sprinkle of cilantro but it went bad on me this week and I had to toss it.