Tasty Tuesday

One of our favorite meals has a Mexican theme - Chicken enchiladas with homemade enchilada sauce and Spanish rice.

 

This picture is my plate which has the Spanish rice along with the enchiladas.  Of course, then I top it off with a dollop of sour cream. 

Chicken Enchiladas

Ingredients

½ Rotisserie chicken (white & dark meat) or 1-1 ½ lbs. cooked chicken, shredded

1 - 15 oz can black beans, drained and rinsed

1 – 15 oz can whole sweet corn, drained

1 – 32 oz jar of your favorite salsa (we prefer Wal-Mart’s Great Value White Corn & Black Bean Salsa

1 – 8 oz. block of cream cheese, softened

1 pkg/envelope of taco seasoning

10-12 tortillas

4 c. Enchilada sauce – homemade (additional recipe) or canned

2-3 c. shredded cheese – sharp or taco flavor

Mix the first six ingredients together. Put ½ c. enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with 1/3 – ½ c. of filling, sprinkle with a little of cheese, roll up and place in baking dish side seam down. (You may want to warm tortillas to make them easier to work with). Do this with all tortillas till the dish is full. Pour remaining enchilada sauce over top of enchiladas and then sprinkle with cheese. Bake in a 350 degree oven for 30 min. or till warmed through and cheese browned. Serve with Spanish rice (additional recipe).

I think what makes the difference with this meal is the homemade enchilada sauce.  So, if you have time to make . . .

Enchilada Sauce

Ingredients

1 tablespoon vegetable oil

1 cup diced onion

3 tablespoons chopped garlic

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

3 tablespoons all-purpose flour

5 tablespoons hot chili powder

4 1/2 cups chicken broth

1/2 (1 ounce) square semisweet chocolate

Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.

Stir in flour and chili powder, stirring and brown 3-5 minutes.  Slowly whisk in chicken broth; reduce heat and simmer 15-20 minutes or until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

This is a great way to use up any leftover chicken!!