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While I was writing that post, Joe asked me what we should have for dinner. It was late in the day, and we needed something quick and easy.
I suggested those enchiladas, knowing that we had everything required.
Joe thought they sounded good, too, so he got to work.
And then he realized that we didn’t have any enchilada sauce, only taco sauce.
Rats. The recipe was started.
Instead of bagging the whole thing (my mouth was watering for BBQ chicken), I found a recipe for enchilada sauce on AllRecipes.com. Fortunately, we had everything we needed for that recipe, so Joe’s enchilada preparation continued.
When those enchiladas came out of the oven, they were gorgeous.
Then we tasted them.
These were the most delicious enchiladas I have ever eaten. And I like enchiladas.
At first, I wasn’t not sure if I was absolutely starving or if they were that amazing. I ate the one (one!) that was leftover for lunch on Sunday, and they really were that amazing.
Oh my goodness delicious.
- ½ cup vegetable oil
- 4 tablespoons flour
- 3 tablespoons chili powder
- 1 16-oz can tomato sauce
- 2 cups water or chicken broth
- 1 teaspoon ground cumin
- 3-4 cloves garlic, freshly pressed
- 1 teaspoon onion powder or flakes
- salt to taste
- Heat the oil in a skillet over medium-high heat.
- Reduce heat to medium and stir in the flour and chili powder.
- Cook until lightly browned, stirring constantly to prevent burning.
- Gradually add the rest of the ingredients, continuing to stir to prevent the sauce from sticking and burning.
- Cook for approximately 10 minutes, or until sauce begins to thicken.
- Enchilada sauce, above (or a 28-ounce can of commercial sauce, but really – why would you let someone else season your enchilada sauce when making it is so quick and easy?)
- ½ cup BBQ sauce
- 2 cans (14 ounces each) of shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded
- 1 medium sweet onion, chopped
- 1 tablespoon BBQ seasoning
- ⅛ teaspoon cayenne pepper (more or less to taste)
- 6 ounces of shredded cheese (we used all cheddar, but Debbie used a combination of cheddar and colby jack)
- 8 tortillas
- Whisk the BBQ sauce into the enchilada sauce you just prepared.
- Preheat the oven to 375.
- In a separate pan, saute the onion for 7 to 10 minutes or until it is soft.
- Add the shredded chicken and spices to the onion. Mix well.
- Add ½ cup of the enchilada sauce and ½ of the shredded cheese to the chicken mixture and stir.
- Coat the bottom of a 9×13 baking dish with enchilada sauce.
- Fill each tortilla with about ⅓ cup of chicken mixture, roll it up, and place it seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled up enchiladas, and top with the rest of the cheese.
- Bake at 375 for 25 minutes or until the cheese and sauce are bubbly.
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