While on vacation we had dinner at a Latin restaurant, and it got me craving Mexican since we haven’t made it a lot recently at home. I have seen enchiladas popping up on a number of blogs recently, and have never had them, so I decided to make them for dinner Friday night. We absolutely loved these – they (and any other variations I can think of) will be going into the “regular rotation”.
How to make the enchiladas and recipes after the break.
I couldn’t decide on how I wanted to fill these and ended up using the filling that we make for our fajitas – a grilled combination of chicken, pepper, onion, mushrooms, and broccoli. The mushrooms and broccoli may sound a bit strange, but a favorite local Mexican restaurant uses them in their fajitas so Nick suggested it, and it really adds some great flavor!
I served Mexican Rice as a side to the enchiladas, and it was definitely enough for a complete meal! In fact, I will likely cut the recipe in half next time, although we didn’t have a problem polishing off the leftovers.
I made my own Enchilada Sauce, modifying it from a recipe that I found on The Spicy Skillet, as we aren’t big fans of big spice. Below is my adaptation:
(Adapted from Allrecipes.com)
1/4 cup vegetable oil
2 tablespoons flour
1 (8-oz.) can tomato sauce
1.5 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
Salt to taste
1. Heat oil in a skillet over medium-high heat. (Watch out for splatters – I got nailed a few times!) Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
2. Gradually stir in tomato sauce, chicken broth, garlic powder, and onion salt into the flour until smooth, and continue cooking over medium heat approximately 10 minutes or until lightly thickened. Season with salt to taste.
To Prepare Enchiladas:
- Spread about 1/3 of the enchilada sauce on the bottom of a 9×13 dish, enough for a thin covering across the bottom of the pan.
– Fill 8 tortillas with your choice of filling and roll them up and place them in the pan, seam side down.
– Once the enchiladas are in place, pour the rest of the sauce over them, making sure there are no dry spots.
– Sprinkle the cheese of your choice (I used cheddar) on top.
– Cover with foil and bake in a 350 degree oven for 25 minutes. Remove foil and bake 5 more minutes.