Did you know that enchilada sauce doesn’t have a tomato base? Or at least this recipe doesn’t. I was so surprised! Enchiladas seem complex to make but they’re actually really easy. I used to buy the sauce and add tomatoes and extra cumin to “make it my own”. That was until I tried to make the sauce myself. Amazingly, it’s even easier than opening a can and doctoring it up and it’s so much more delicious.
* 2 TBSP veggie oil
* 2 TBSP flour
* 2 TBSP chili powder
* 1-2 tsp cumin (depending on your taste)
* 1/2 tsp oregano
* 1-2 cloves garlic, minced
* 1/2 tsp salt
* 2 cups chicken stock or veggie
Heat the oil in a large pan over med/high heat. Sprinkle the flour and whisk until smooth cooking for about one minute. Add the seasonings and garlic and whisk. Slowly add the stock stirring to avoid lumps. Cook and stir for ten to fifteen minutes.
For chicken enchiladas, I seared three full, salted chicken legs. Then added some onions and cooked for a couple minutes. I added about 1/4 cup stock to the pan to deglaze and braise the chicken. simmer on low for another 20-30 minutes until the meat pulls from the bones.
Shred the chicken and roll it up in some corn tortillas (we LOVE Abuelitas brand). I add a little cheese and sauce inside each enchilada before rolling them up. I place them in a tight row in a Pyrex dish. I then smother them with more sauce and top them with cheese. Save extra sauce to top the enchiladas on the plate. (I’m lactose intolerant so I just omit the cheese from my enchiladas) I put them in the oven at 350 and heat until the cheese is bubbling.
Serve with a bit of cilantro and avocado and of course extra sauce.