Thursday, December 8, 2011

Homemade Enchilada Casserole with Homemade Sauce

I was in the mood for making enchiladas. I was at the store and was going to buy some enchilada sauce and was disappointed how many ingredients it had in it including corn syrup. Why do they have to put corn syrup in everything? So I opted to make my own and it turned out great. My son in law gave it raving reviews, and came back for thirds. I will have to make this again. My family loved it.

Ingredients: enchilada sauce recipe:
2 T grape seed oil or oil of your choice
1 T multi grain flour
1/4 C chili powder
2 14 oz cans of diced tomatoes with green chiles (Pulse in blender till smooth)
1 C water
1 tsp oregano
1 tsp cumin
1/2 tsp salt

1. In a saucepan heat up pan to medium heat. Add the oil and let it warm up. Then slowly stir in the flour. Heat for 1 min while stirring. Then stir in the chili powder and heat for 1 min while stirring. Then stir in the rest of the ingredients. Bring the mixture to a boil and then let it simmer for at least 15 min. This is a great sauce for any enchilada dish.

Enchilada casserole
enchilada sauce
1 pk of tortillas flour or corn ( I made homemade)
3 C cooked brown rice
1 1/2 lb cooked shredded chicken breast
1 C chicken broth (left over from cooking the chicken in water)
1 to 2 C shredded cheese of your choice

Directions: grease 13x9 glass pan. Heat oven to 350

1. Combine the chicken, rice and broth together. In greased pan place ripped tortillas and make a single layer on the pan.

2. Then Pour a thin layer of sauce. Then spread on a layer of rice chicken mixture.

3. Then put on another layer of tortillas. Then a layer of sauce and a layer of cheese. Then repeat with chicken mixture, tortillas, chicken mixture, sauce, cheese. (Or do your own creative creation)

4. Bake uncovered until cheese melts and the tortillas soften. We served with homemade guacamole.

*I cooked my chicken in the pressure cooker with the rice. 3 C water 1 1/2 C brown rice and 1 1/2lb boneless chicken breast. Set it on high pressure for 35 min and did the quick release. Scooped out the chicken and shredded it and then stirred it back into the rice. Their was about a cup of chicken broth still in the rice and it made it nice and moist.

* I think some black beans would be wonderful in it too.

1 comment:

  1. I made it today, but with a lot less chili powder--say 1/4 TBSP. We don't like a lot of spice. It was delicious! Kind of like and enchilada lasagna.