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.↓
- 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- 15oz. 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
- 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.
- * 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.