Natalie's (Homesick for California) Enchiladas
I am not homesick too often, but when I am I want
Mexican Food. I didn't realize how much I really loved good Mexican Food until
I moved where there was no taco truck in sight. Somehow making a large portion
of enchiladas makes me feel closer to home. I use Emeril’s recipe for easy Enchilada Sauce and just kind of throw together
the rest of simple ingredients in a very relaxed way, so it usually turns out a
little different every time.
When you are outside my door it is mid fall in Sweden but to me, here in my
kitchen it feels like California.
Ingredients for Enchilada Sauce
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 ounces tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
Directions
In medium saucepan heat oil, add flour, smoothing and
stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for
30 seconds. Add stock, tomato
paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to
low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the
seasonings.
Other Essential Ingredients:
3 Chicken Breasts
1 Onion
Grated Cheese
Vegetable Oil
Salt & Pepper
Preheat oven to 350.Shred cooked chicken breast prepared
however you want. Throw an chopped onion with a little cooking oil and salt and
pepper in a frying pan on medium heat until onion goes soft and smells amazing.
Grate a small bowl full of your favorite cheese. Take a baking dish and spread
a thin layer of enchilada sauce on the bottom of the pan. Layer a little bit
of all the prepared ingredients inside a flour tortilla and roll them up
one by one next to each other. Spread the remaining enchilada sauce all over
and top it off with a little more grated cheese. Put in the oven for about 30
minutes or until the cheese on top is melted and the edges on the tortillas are
toasted.
Serve with salsa, avocado and Greek yogurt or sour cream. Mums (yum)!
