Thursday, September 15, 2011


First off, I love this recipe! When I've made it in the past, I've used canned enchilada sauce. No more, my friends! The recipe comes partly from this recipe from the Pioneer Woman for the enchiladas, and partly from this recipe from Lynn's Kitchen Adventures for the sauce.

(Please notice the Spode dish. I LOVE this thing! I bake in it all the time!)

Enchilada Sauce
1 can (14.5 oz) can of diced tomatos with green chilies
1 Tb. onion powder
1 tsp. chili powder
1/2 tsp. ground cumin
1/8 tsp. dried oregano
1 clove garlic/1 tsp. minced garlic
1/2 tsp. taco seasoning*

Blend all ingredients until smooth. Pour into saucepan and heat all the way through.

*I made up my own taco seasoning. Its really delicious, and I like being able to throw the spices into dishes whenever I want without opening a packet. You can find the recipe I used here, on All Recipes.

1/2 c. chopped green onion
1 c. light sour cream
1 12.5-oz can shredded chicken
1 c. to 1 1/2 c. shredded cheese (I used a combo of mild cheddar and monterey jack--what I had in my fridge!)
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper/ground red pepper
1/4 tsp. my taco seasoning
6 flour tortillas
1 recipe of enchilada sauce (or you an use a can of the pre-made stuff if you're in a hurry)

Preheat oven to 375 degrees.

Combine chicken, sour cream, chopped green onion, all spices, and 3/4 c. of the cheese. Give it a taste, make sure the spices are where you want them...add more if you like really spicy stuff! Get ready to get messy here: take a large plate, spread some of the enchilada sauce on it and put one flour tortilla on top of the sauce. Spread more sauce on top and flip it over to make sure the tortilla is covered. Its ok if not a lot of sauce sticks to it. Take a spoonful of the chicken mixture and put it in the center of the tortilla. Roll up the tortilla, making sure to fold in the sides so the mixture is completely contained. Place into an 8" x 8" baking dish. Repeat with the remaining 5 tortillas. Once finished, spoon more of the sauce on top of the enchiladas. Top with the remaining cheese, depending on how much you prefer.

Bake for about 15 minutes, or until cheese is fully melted.

These enchiladas are so good! The sour cream makes them so gooey and yummy! And the homemade enchilada sauce puts it on the map for sure! It seriously only took me a few minutes to make it up, and really makes all the difference in the dish. Give it a try!

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