Our family enchilada sauce recipe is one of the first things I started to make when I went off to college and began cooking on my own. I definitely had to learn the right technique to make a smooth sauce but after failing big time the first go around it’s been a quick easy go to base recipe that you can use to replace store bought enchilada sauce in all sorts of recipes.
Chicken Enchiladas
Ingredients
- 2 Tbsp olive oil
- 1/3 cup flour
- 1 tsp salt
- 1/2 tsp garlic salt
- 1 tsp cumin
- 1/8 tsp pepper
- 3 Tbsp chile powder
- 3 cups water
- 1 8oz can tomato sauce
- 2 chicken breasts
- 2 cups shreeded cheeese
- 5 tortillas
- 2 cups spinach
Instructions
- In a medium sauce pan heat 3 T olive oil over medium heat. Stir in flour and all the spices.
- SLOWLY (this is the key to a smooth sauce) add in 3 cups of water, whisking constantly until smooth. Keep adding a little at a time until it goes from a paste to a thin sauce consistency.
- Simmer for 1 hour, stir about every 10-15 minutes. Then add in a small can tomato sauce. With about 10 minutes left preheat oven to 350 F.
- While the sauce is simmering place 2 chicken breasts seasoned with salt and pepper in the instapot with 1/2 cup salsa or chicken broth. Cook on high pressure for 15 minutes. Let sit for 5 minutes and then slowly release the pressure. Shred the chicken in a stand mixer with the paddle attachment for 1 minute.
- In a small skillet or pan place 2 Tbsp water with the spinach over medium heat. Cover the pan and allow the spinach to steam for 5 minutes until wilted.
- Using an 8×8 pan assemble the enchiladas. Warm the enchiladas in the microwave for 15 seconds. Place one enchilada in the pan. Fill the center with chicken, spinach and cheese. Roll up tightly. Repeat with the other enchiladas.
- Pour half the sauce over the enchiladas or enough so that they are all fully coated. Sprinkle shredded cheese over top. Bake at 350 degrees F for 25-35 minutes until it is hot a bubbly and the cheese is all melted.
Enchilada fillings:
-This is where you have lots of options to do what you like with your choice of cheese, different protein and veggies.
-My go to is to sneak in some sauteed spinach for a little extra nutrients along with chicken and cheese.
-If you are really want to go a healthier route you could do some roasted vegetables such as sweet potatoes, bell peppers, spinach, and poblano peppers. I’ve even done this as more of a casserole than individual enchiladas by layers corn tortillas with the roasted vegetables, cheese, and sauce.
