Delicious enchiladas made from ‘scratch’. Can be made gluten free.

I like to make food from scratch whenever possible.  The word ‘scratch’ is used loosely, of course . The recipe uses canned products, but as a busy mom, I can take the help from convenience foods every once in a while. As I sought out an enchilada sauce recipe that I could make from’ scratch’, I discovered that many recipes started out with a roux (butter/flour mixture). I am trying to cut back on gluten, so I substituted the wheat flour for brown rice flour when I made my roux. End result: this is the BEST enchilada recipe I have ever made! The family agreed, they all wanted seconds! There is a little prep involved in this dish, but it goes pretty quickly and is super easy. Consider making a double batch and freezing some. This is an easy make-ahead recipe as well, just store it in the refrigerator until you are ready to bake it. I served ours with a side of Rice Cooker Mexican Rice. I added pictures of a couple steps of the prep. Scroll down for the recipe.↓

Start with heated/softened corn tortillas.
Click here for a how-to.↓

Dip warmed tortillas into enchilada sauce.↓

Fill tortilla with about 1/4 cup chicken-cheese mixture.↓

Roll up enchilada and place in baking dish.
Repeat about 7 to 9 times.↓

Sprinkle top of enchiladas with cheese. Bake uncovered,
at 350° F for about 25 minutes.↓

Serve with a side of Mexican Rice!↓

Chicken Enchiladas

Ginger

Delicious enchiladas made from scratch (for the most part)! This can be made with regular or gluten free flour. Serve with a side of Mexican Rice.

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Ingredients

  

Ingredients

• 2 medium sized chicken breasts *cooked and shredded
• 1/4 cup butter
• 1/4 cup brown rice flour or regular flour
• 1 cup chicken broth
• 1- 15 oz. can tomato sauce
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. dried oregano
• salt and pepper to taste
• 2 cups shredded cheese cheddar-jack
• 8-10 corn tortillas

Instructions

 

Directions

• In a large, shallow sauce pan over medium heat, melt butter.
• Add to butter, brown rice (or regular) flour. Stir constantly, for about three minutes to cook the flour, creating a roux.
• Add to the roux, tomato sauce, broth, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir well to mix.
• Bring sauce to a slight boil, then reduce the heat and allow to simmer for about 15 minutes.
• Remove sauce from heat and allow to cool enough to be able to dip and handle tortillas.
• In a large bowl, combine cooked, shredded chicken, 1 cup shredded cheese, and 1/2 cup enchilada sauce.
• Pre-heat oven to 350° F.
• Heat the corn tortillas in batches (about 3 at a time), by wrapping them in a damp towel and microwaving them for about 30 seconds.
• Using one tortilla at a time- dip tortilla in enchilada sauce, making sure both sides are coated with sauce. Lay tortilla on work surface.
• Place about 1/4 cup chicken-cheese mixture into the center of coated tortilla. Roll up and place in a 9 x 12 baking dish, sprayed lightly with cooking spray.
• Repeat 7 to 9 more times, to fill the dish.
• If any enchilada sauce is remaining, pour over enchiladas.
• Top enchiladas with 1 cup shredded cheese.
• Bake, uncovered for about 25 minutes, or until cheese is well melted and enchiladas are heated through.

Notes

* I prepared my chicken breasts by boiling (poach- at a low heat) them with a little cumin, garlic powder, salt and pepper. I simmer the breasts over a low heat for about 1/2 hour.