I love a good and easy meal as much as anyone else, believe me with a two year old around, fast and easy is essential. Recently though, I decided to take some time and make a really amazing dish: chicken enchiladas, complete with homemade enchilada sauce. I found this dish on Pinterest, and took a Sunday afternoon (during nap time) to go after it. Check out the results:
|Begin by cooking jalapeños, onions, and salt in a large pan for about 8 to 10 minutes . Be sure to stir them often.|
|Next, add some garlic, chili powder, cumin and sugar and cook for 30 seconds. Oh, yes, the flavors are melding together, yum!|
|Then, add tomato sauce, water and fresh, chopped tomatoes into the mix and simmer for 5 minutes or until thick. Now, you can use cooked chicken, or you can cook the chicken in the sauce. I went for the faster option, of course.|
|Once the sauce has thickened, strain as much liquid as possible from the mixture into a bowl and set aside all but 1/4 of a cup to use for later.|
|Add one cup of cheese, cilantro and 1/4 of the enchilada sauce to the onion/chicken mixture, and now you've got the innards of your enchiladas. (little play on words, folks)|
|Place about 1/3 of a cup of the mixture into the tortillas (I used flour tortillas because they are easier to work with than corn tortillas.)|
|Fold the tortilla tightly and lay seam side down into a greased 9x13 pan. Lightly spray the tops of the enchiladas with cooking spray and bake at 425 degrees for seven minutes. (this will add some crispiness!)|
|Top enchiladas with cilantro and enjoy! (sorry, not my greatest picture here, this is what happens when I try to act like a photographer!)|
And there you have it: beautiful, delicious enchiladas from scratch. It was a lot of work to get it all in order, but the flavors were worth it. My husband was mad about them and so was I. Give it a try over the weekend and you won't be disappointed!
Recipe found here.