Friday night means Mexican food and nothing is more Mexican than a white girl making homemade enchilada sauce. I was surprised (although I shouldn't have been) that it was a lot better than canned and super easy to do. Steven, our resident Mexican, was impressed. Just stock up on chili powder because it turns out that is what enchilada sauce is. chili powder.
Red Enchilada Sauce
Adapted from Gimme Some Oven
Makes 4 cups
- 1/4 cup vegetable oil
- 1/4 cup all purpose flour
- 1/2 cup chili powder (use less to make it less spicy)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 4 cups chicken stock
Heat oil in a small saucepan over medium-high heat. Add flour and whisk for one minute.
Add in remaining seasons (everything but the stock), whisking constantly.
Gradually add in the stock, constantly whisking, working out any lumps.
Reduce heat to simmer for 10-15 minutes until thick.
Use right away or keep in refrigerator for up to two weeks.
Chicken Enchilada Casserole
Adapted from Gimme Some Oven
The amounts depend on the size of your casserole dish
The amounts depend on the size of your casserole dish
- Red enchilada sauce (above)
- corn tortillas, halved
- canned black beans, drained and rinsed
- canned whole kernel corn, drained
- green onions
- shredded chicken thighs
- Monterrey Jack Cheese
- avocado and cilantro for garnish
Heat oven to 375 degrees F and spray a casserole dish with cooking spray.
Layer the following in shallow layers: red enchilada sauce, tortillas, black beans, corn, green onions, chicken, cheese. Repeat 2 times. Reserving some cheese
For the final layer, layer tortillas and sauce.
Cover with foil and bake for 20 minutes.
Remove pan and foil. Sprinkle the top of the enchiladas with the reserved cheese. Return to oven and bake for another 10 minutes.
Remove from oven and sprinkle with avocado, cilantro, and any remaining green onions. Serve!
Save any leftover enchilada sauce to add to reheated leftovers (they tend to be dry).
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