Chicken Enchilada and Sauce
- 3 tbsp vegetable oil
- 3 tbsp chili powder
- 1.5 lb boneless skinless chicken sliced into strips
- 1/2 red and yellow sweet peppers sliced into thin strips
- 2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1 pinch of salt and pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 cloves garlic minced
- 1 red onion minced
- 3 tbsp (or more) of minced green chiles
- 1 can diced tomatoes (28 oz)
- 1/2 tsp flour to thicken
- flour tortillas
- 2 cups Taco Blend cheese or other cheese
In a bowl, combine all spices. In a large saute pan add oil and chicken pieces. sprinkle each side with spice mixture. Brown and set aside. Add onion and peppers to pan and a sprinkle of oil. Cook until translucent. Add canned tomatoes to pan and remaining spices. Add chiles. Cook for 5 minutes and add flour to thicken.
Place tortillas in microwave for 30 seconds. Dip in Enchilada sauce and fill with chicken enchilada mixture and roll. Place crease side down in a baking dish that was lightly covered with enchilada sauce. Repeat. Once pan is filled, cover with enchilada sauce and 2 cups of taco blend cheese. Cook on 400 for 10 minutes and serve.
ENCHILADA SAUCE
- 1/4 cup oil
- 2 tbsp flour
- 3 tbsp chili powder
- 8 oz tomato sauce
- 1 cup of broth
- 3 cloves garlic minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp cumin
- 1/4 tsp pink himalayan sea salt
In hot saucepan add oil. Allow to slightly smoke. Immediately add flour and chili powder. Continually turn until slightly browned. Add tomato sauce. Cook for an additional 2 minutes. Add Broth and remaining ingredients. Cook and turn for an additional 5 minutes. Serve.
Written by Derak Green
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