Substitute Tomato Sauce
4Tb tomato paste, 1c hot water, 1/2ts Italian seasoning, 1/2ts onion
powder, 1/2ts garlic powder, and pinch of sugar to taste. THIS IS NOT
INCLUDED IN THE INGREDIENT LIST ABOVE
Enchilada Sauce BE CAREFUL NOT TO BURN CHILI.
Heat 1/4c oil in a skillet over low heat. Stir in flour and chili
powder and cook for about 1 to 2 minutes, stirring constantly to
prevent burning flour and chili pepper. If the mixture taste burnt,
start all over or else your sauce will have a burnt taste.
Stir in tomato sauce, water, cumin, 1/2 garlic powder, and onion
powder into the chili mixture until smooth, and continue cooking for
10 minutes, or until sauce thickens slightly. Season to taste with
chicken bouillon.
Heat oven to 380 degrees.
Combine chicken, cilantro, onions and 1/2 ts garlic powder in a large
bowl and set aside.
Cook tortillas in a large pan over medium heat. Do not warm in
microwave or they will break apart. Dip 3 to 4 tortillas with tongs
in enchilada sauce at a time and place on a plate.
In large casserole dish, add 2 to 3 ladles of enchilada sauce. Make
sure to add enough so the bottom of the enchiladas do not burn while
cooking. Add chicken mixture and some cheese into sauced
tortillas. Roll and place in casserole dish.
When the assembly is finished, top with ladles of enchilada sauce,
then add a layer of cheese. Cover casserole dish with foil. Cook for
30 minutes. Remove foil and broil until cheese is browned.
Top casserole dish with green onions and olives. Serve with a side
of lettuce for crunch and sour cream.
Originally Submitted
7/18/2020
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