Chicken Enchiladas

Corn tortillas rolled with chicken and cheese then smothered and baked in a chili sauce.

What to do with a collection of hot sauce packets from Taco Bell?  Make Enchilada Sauce.

I don't remember exactly how many packets of hot sauce I had somewhere around 30 or more.  It was a little tedious opening each one and squeezing out the sauce; but then I started stacking 5 together and cutting the tops off with scissors and squeezing the sauce out of all 5 at once.  That sped up the process and I ended up with 3/4 of a cup of sauce. This I turned into Enchilada Sauce.

Hot Sauce Enchilada Sauce

Ingredients:

3/4 cup hot chili sauce (I used leftover TacoBell fire sauce)
1/4 cup lard or butter
1/4 cup flour
1 14.5 oz. can chicken broth (about 2 cups)
1/4 cup dried chili flakes (optional)

Melt lard, or butter, in  large sauce pan over medium heat.  Stir in the flour and cook for a few minutes until the raw flour taste is gone and there are no clumps.

Pour in the chicken broth and stir until thickened enough to coat the back of a spoon.

Add the chili sauce and chili flakes (if using).  Let cook a little longer then taste for seasoning.  Add salt and pepper if needed and more chili flakes if you like it spicier.

Now on to the Enchiladas.

Chicken Enchiladas

Ingredients:

Enchilada sauce
12 corn tortillas
1 cup cooked shredded chicken (leftover rotisserie is great)
Shredded cheese (Mexican blend is fine, whatever you like, I used Monterey Jack...that's what I had)
Jalapeno slices (optional)

First I prepare my tortillas by grilling them on each side to make them more pliable (like in my Tequila Lime Shrimp Tacos).

Preheat oven to 350F

Spread a thin layer of Enchilada Sauce on the bottom of an 11 by 13 baking pan or casserole pan.

Dip a tortilla in the sauce (or I used a brush to coat both sides in sauce...it's messy either way) and lay it flat in the baking dish.

Spread some chicken and cheese in the center then gently roll the tortilla placing the seam side down.  Slide the rolled tortilla to one side of the pan and continue with the rest of the tortillas.

Dip or coat the tortilla on both sides with the sauce, fill with chicken and cheese, roll, and lay each roll side by side then stack them until you have no more tortillas left.

Pour any extra Enchilada Sauce, evenly, over the rolled tortillas.  Spread cheese on top and add jalapeno slices if you are using them.

Bake in 350F oven for about 30 minutes until bubbly and cheese is melted.

Let cool for about 15 minutes before serving.

Makes 4-6 servings (2-3 enchiladas per person).

Enjoy.

Linked to:  Tasty Tues, Tickle Tastebuds, Full Plate, Cook Craft Share, Freedom, Eat Create, See ya in the Gumbo

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