Category: Enchilada Sauce


INGREDIENTS:

  • 6 tomatillas
  • 1 jalapeno
  • 1 garlic clove, whole
  • 1/4 c chopped onion
  • salt
  • 1/2 c water
  • ***sugar if it is too hot for you****

DIRECTIONS:

  1. Get a blender or food processor and put aside
6 Tomatilla & 1 Jalapeno into pot of water.  Cook for 20 minutes of until Tomatillas have lightened in color.

Put 6 Tomatilla & 1 Jalapeno into pot of water. Cook for 20 minutes of until Tomatillas have lightened in color.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once cooked, put the Tomatillas in blender or food processor with the garlic clove, 1/4 cup chopped onion, 1/4 c of water, salt and blend it up in the blender.

Once done, taste it.  If it is too hot add some sugar to it and blend again.  Then put into bowl and enjoy!!!

Once done, taste it. If it is too hot add some sugar to it and blend again. Then put into bowl and enjoy!!!

Now seriously, FOLKS….how simple is that???????

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Done

INGREDIENTS:

  • A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
  • 4 roma tomatoes, 3 sliced and 1 diced
  • 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
  • 1 lb Monterey Jack Cheese, shredded and put aside
  • 1/2 head of lettuce, chopped
  • 1 avocado sliced
  • 12 corn tortillas
  • 1/4 c oil
  • Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
  • 1- 8 oz container sour cream
  • Mexican Cheese (Like Feta Cheese)
  • 9×13 greased glass pan

DIRECTIONS:

  1. Preheat oven at 325 degrees
  2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
  3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

Enchilada Sauce

  1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

Chix Sauted

  1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
  2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

Cooked tortillas dipped in sauce

Cooked Tortillas with Chix

  1. Next, cover each one lightly with Sour Cream

Sour Cream Layer

  1. Then cover with shredded Monterey Jack Cheese

Shredded Cheese

  1. Next layer with sliced tomatoes & sliced onions

Tomato & Onion Layer

  1. Add sliced Avocado & dollops of sour cream on top 

Avoccado & Sour Cream Layer

  1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

Chix Enchilada

  1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

The Finished Product

And MOST IMPORTANT….don’t forget the Cerveza’s!!!

Easy Red Enchilada Sauce

INGREDIENTS:

  • ½ lb dried red chilies (Guajillo Chilies)
  • ½ onion cut in half
  • Peel 3-4 pieces off remaining onion and cut into slices, put aside
  • 2 lg garlic cloves (keep whole)
  • 2 TBS oil
  • 1 cup Water or chicken broth
  • Seasoning- salt, oregano, cumin
  • some “sugar” if it is too spicy for you

DIRECTIONS:

Take chilies, spread apart, remove seeds, spiny veins & place in pot with water on stove.

Bring water/chilies to boil then turn to med heat and cook for 15-20 mins

While chilies cook, take sliced onion pieces and cook in 2 TBS oil until almost burnt. DO NOT TURN during cooking.

When chilies are cooked (soft) put aside to cool. About 20 minutes

Once cooled, now put onion, garlic and chilies into blender add water (about 1 cup)

Turn blender on and mix first then blend. About 8-10 seconds

Now taste the mixture. Add some salt, oregano, and cumin and mix some more.

Pour mixture from blender, through a strainer, pressing the mixture with a spatula, and add this to sauce pan with cooked onion pieces.

Add some water (a little at a time) to help chili mixture through strainer…but not too much!!

Stir S L O W L Y, adding some more oregano, & salt then reduce heat to simmer for 10 mins.

Then VOILA!! The finished product