I love making enchiladas at home, they’re so easy and versatile – pretty much whatever I have on hand works for the fillings. Just when I thought they couldn’t get any better, I found a great recipe for homemade enchilada sauce! It’s a one-pot deal, which means it’s really easy, and it tastes amazing!
Here’s the secret: lots of spices! Chili powder, garlic, onion powder, cumin and of course, salt and pepper!
The spices get simmered with a thickened tomato sauce mixture…and that’s it. Easy as that!
Then it’s time for assembly. Spread a little of the enchilada sauce in the bottom of a 9×13 pan, then start filling the tortillas with fillings. I used pinto beans, chicken and green peppers, but feel free to make substitutions or additions!
Place the tortillas seam-side down in the pan, unless you’re positioning them for food photography.
Cover the enchiladas in the remaining sauce, then sprinkle on cheese.
Bake for half an hour.
Sprinkle on cilantro for a garnish, then serve to people you love.
Enchiladas with Homemade Sauce
Enchiladas made even better with an easy homemade sauce! If you've never had homemade enchilada sauce before, you've got to try this.
- 2 tbs oil
- 2 tbs flour
- 2 c. diced tomatoes and/or tomato sauce
- 1 tbs chili powder
- 1 tsp cumin
- 1/2 to 1 tsp garlic powder
- 1/2 tsp onion powder
- salt and pepper, to taste
- 8-10 taco-sized tortillas
- 3 c. pinto beans (about 2 cans)
- 3 c. cooked, shredded chicken
- 1 c. chopped green peppers
- 2 c. shredded cheese (8 oz)
- Cilantro, for garnish
- Heat the flour and oil in a saucepan over medium heat. Stir for 3-5 minutes, until the flour starts to brown.
- Add in the tomatoes and spices. Simmer the sauce for ten minutes. It will thicken as it cools.
- Preheat the oven to 350°F.
- Spread 1/4 of the enchilada sauce in the bottom of a 9x13" pan.
- Take the first taco shell. Add a scoop of beans, a scoop of chicken, and a sprinkling of peppers. Wrap the tortilla up and place it seam-side down in the pan. Repeat with remaining tortillas until pan is full.
- Spread the remaining enchilada sauce over the tortillas. Sprinkle the cheese over the enchilada sauce.
- Bake for 25-30 minutes. If the cheese starts to brown, cover loosely with tin foil.
- Let cool for 10 minutes. Sprinkle with cilantro before serving.
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