One of the things I have been trying to do in the last year is to make as much food as I can from scratch. Since learning about “real food,” I am constantly reading ingredient labels and trying to buy foods with fewer ingredients (the fewer the ingredients, the less processed the food).
I decided to attempt homemade enchilada sauce, and it was surprisingly easy and delicious! Don’t be turned off by the long ingredient list in this recipe, many of them are things you probably already have if you keep your kitchen well stocked 🙂
- 3 garlic cloves
- 2 tablespoons chipotle chilis in adobo sauce, diced
- 1 1/2 cups tomato sauce
- 3/4 cups low sodium chicken broth
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Olive oil
- 2 medium to large chicken breasts, shredded
- 1 medium onion, diced
- 3 garlic cloves
- 1/3 cup cilantro, chopped
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon chili power
- 1/3 cup chicken broth
- 3/4 cup tomato sauce
- 7-8 tortillas (I haven’t tackled homemade tortillas yet but am anxious to try!)
- 1 1/4 cup monterey jack cheese, shredded
- garnish with green onions, chopped cilantro and sour cream
- In a medium sauce pan saute garlic in a teaspoon of olive oil for 1 minute. Add chipotle chilis, tomato sauce, chicken broth, chili powder, cumin and pepper. Bring to a boil then reduce the heat to low and simmer for 8-10 minutes. Set aside.
- Cook the chicken breasts. My favorite method for shredded chicken is poaching them. Bring a medium sauce pan filled half way with water to a boil. Add the chicken breasts and poach for about 10-12 minutes or until no longer pink. Allow them to cool slightly and shred with your hands.
- Saute the onions in a large, deep pan on medium heat until soft, about 3-4 minutes. Add the garlic and saute one more minute. Add the chicken, cilantro, cumin, oregano, chili powder, chicken broth and tomato sauce. Cook on medium-low for about 5 minutes and remove from heat.
- Butter or spray a deep 9×13 baking dish with olive oil. Put a light layer of enchilada sauce in the bottom of the dish. Put 1/3 to 1/2 cup of the chicken mixture in the middle of a tortilla. Roll the tortilla up and place seam side down in the dish. Repeat until the dish is full. Top with lots of enchilada sauce and the shredded cheese.
- Cover with aluminum foil and bake in a preheated 400 degree oven for 20-25 minutes or until nice and bubbly. Serve with green onions, chopped cilantro and sour cream.
Have a great weekend!