Karen (Veniceforever on The Nest) posted this delicious recipe on her blog and I thought it looked delicious! The homemade sauce was very easy to make, especially since the only enchilada sauce I've had at home was the canned kind. Had I known it was this easy to make, I would have done it long ago!! This recipe was simple and delicious and cured my craving for a restaurant Mexican meal! I served this with Sour Cream Mexican Rice and refried beans.
Recipe courtesy of Veniceforever.
Tortillas one for each enchilada - I used corn tortillas
4 skinned and boned cooked chicken breasts. Cut chicken into strips when done.
2 cups mozzarella cheese shredded - I used Colby Jack.
1 small tub of sour cream - I used light.
8 green onions finely chopped
Cheddar cheese to cover top
Sour cream, salsa, taco sauce, etc..whatever toppings you prefer!
Homemade sauce: Mix all together: One 15 oz. can of tomato sauce with 1 small can tomato paste, 3/4 cup water, 1 can beef broth, 1/4 tsp cumin, 1/4 ts. garlic powder, 2 tsp chili powder, 1/4 tsp paprika, 1/2 tsp dried oregano, salt and pepper to taste, and 2 to 3 drops hot sauce. Mix well and bring to a boil. Boil 15 mins.While the sauce is cooking, preheat oven at 350 degrees and prepare 9×13 baking dish. Dip tortilla in the enchilada homemade sauce, fill with chicken strips, sour cream, onion, and mozzarella cheese. Roll up and place seam down in pan. Do this again with all tortilla wraps. Once all are in the pan, cover the enchiladas with the rest of the sauce and sprinkle on all the cheddar cheese. Bake, uncovered for 30-40 mins or until bubbly and warm. Serve immediately with rice or veggie and choice of toppings!