Cilantro Chicken Enchiladas

May 15, 2014 3 comments Article

I finally made an enchilada sauce that was not too spicy and not too bland so I just had to make enchiladas!

When I lived in the USA enchiladas were such an easy dinner. Living here makes it slightly more challenging to make them, considering that I have to make the sauce and tortillas as well. I love making it all from scratch though. In fact, if I still lived in the USA I would probably still make it all from scratch because the result is so much better. I am not saying that it wasn’t nice to be able to say “Hey mom, we’re out of enchilada sauce and tortillas and I want to make enchiladas for dinner tonight.” and have her be able to reply, “Okay, I’ll just run to Kroger’s and get some. Be right back.” There is definitely something to be said about convenience. However, making everything from scratch is so much healthier. You can know every ingredient that is in your food and not be eating all kinds of chemicals and preservatives.

I am really happy with how these turned out. Even if you have the convenience to make these quickly, I recommend trying them from scratch. Let me know in the comments how your results turn out.

Cilantro Chicken Enchiladas

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10 servings

Cilantro Chicken Enchiladas

Ingredients

4 cups cooked chicken, chopped
2 cups shredded Mexican cheese blend (or any cheese)
3 cups enchilada sauce (I used my homemade Mole Enchilada Sauce
1/3 cup chopped fresh cilantro, packed
1 cup sour cream
10 large flour tortillas (I used homemade)

Instructions

Preheat oven to 350 degrees F (180 C) and combine chicken, cilantro, sour cream, 1/2 cup of enchilada sauce, and 1 cup of cheese in a large mixing bowl.
Spread about 1/2 cup of filling on the bottom third of each tortilla and wrap into enchilada. Place each one side-by-side in a 13x9 inch baking dish.
Pour remaining sauce evenly over top and bake in oven for about 20 minutes until sauce begins to bubble up.
Remove from oven and sprinkle remaining cheese over enchiladas, then return to oven for about 5 minutes until cheese is melted.
Serve hot.

Notes

This recipe can be made ahead of time and refrigerated until ready to bake. Just be sure to let it warm up a little bit before baking to avoid cracking the glass.

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Categories: Egg Free, Main Course

Mole Enchilada Sauce

May 14, 2014 No comments Article

Another Mexican recipe, I know. My family just really likes Mexican food. Actually, what we consider Mexican is really very American “Mexican” food, but that doesn’t stop the withdrawals. One ingredient that I really miss is chili powder. The flavor of chili powder is key to so many recipes in the States and we have not found it here. The only spices that come close are much too spicy. By the time you add enough of them to your recipe to taste them, your dish is much too hot. Because of that, I have been trying to find ways to compensate in certain recipes.

This recipe is a good example. Instead of adding chile powder for the flavor base I used cocoa, cinnamon, and some jalapenos for a little spice. It makes the sauce more of a mild mole sauce than a tradtional enchilada sauce, but it is really good that way. I like making this in large batches and freezing it in portions for later. One recipe is usually the perfect amount for a pan of enchiladas.

This sauce doesn’t have to be only for enchiladas. Try it on tacos or pour over grilled chicken for a quick and easy dinner or freeze for later.

Mole Enchilada Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 3 cups

Mole Enchilada Sauce

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
2 cups crushed tomatoes
1 cup water
1 tablespoon jalapeno peppers, finely chopped (or more to taste)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1 tablespoon cocoa powder
2 teaspoons salt
1/2 teaspoon pepper

Instructions

Heat oil in a medium saucepan over medium heat. Reduce heat to low and add flour stirring constantly until it begins to thicken. Pour in tomatoes and water and stir until smooth. Add all other ingredients and simmer until thickened. Store in refrigerator or freeze.

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