One thing that’s hard for me is to go into the store and buy recipe ingredients that are full of msg, gmos and so much more. Sometimes I’m able to find an item that is good but typically not.
That leaves me pretending I don’t know what’s in it, doing without, or figuring out how to make the item. My recipe for enchilada sauce or red sauce is one of the last examples. It’s easy to make and we actually like it better than the stuff in a can!
The recipe calls for chicken broth and that’s good. However, the last time I made it I used bone broth and that was amazing!
Recipe for Enchilada Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 3-4 tablespoons chilli powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon cumin
- ¼ teaspoon oregano
- 2 cups chicken broth
- Melt butter and stir in flour
- Mix in all the spices and stir briskly
- Pour in chicken broth and simmer for 10 minutes
- Use right away or store in fridge up to 5 days.
Enchilada’s are a favorite in our family and I typically make them with beef. However I did something a little different the other night and it was a huge win!
Chicken Enchiladas
- 8 corn tortillas
- 1 chicken breast – cooked and shredded
- 1 cup sour cream
- 2 cups cream corn
- 1 can black beans
- 1 can black olives – sliced
- 2 cups enchilada sauce
- 8oz cheddar cheese – shredded
Pour 1/2 cup red sauce on the bottom of an 8×8 dish. Layer in 4 tortillas. Top with shredded chicken, beans, corn and half of the olives.
Pour 1 cup of red sauce over the chicken, beans, corn and olives. Layer the 4 remaining tortillas over top.
Spread sour cream over top of the tortillas. Pour remaining red sauce over sour cream. Sprinkle with remaining olives and cover with cheese.
Bake 350 for 20-30 minutes.
This was very easy to make and we loved it! Hope you like it too 🙂
Emily says
July 24, 2016 at 10:45 pmI just made enchiladas last night and was not too excited to use canned enchilada sauce. I was just thinking about looking into a recipe for a homemade version. Great timing!
Margaret @approchingfood says
July 27, 2016 at 8:31 pmI made this sauce two nights ago, and it was awesome! Too spicy for the DH, but perfect for me! I also added in olives to my enchiladas at your suggestion — I’ve never done that before and it was delicious!
Kendra says
July 28, 2016 at 4:04 pmYay!!! So glad you guys also enjoyed it. Sounds like you are opposite hubby and I. I like things spicy, but still want to taste my food while he likes it so spicy I’m pretty sure his taste buds are too burnt to enjoy the flavor! Haha!
Susan Carraretto says
August 1, 2016 at 11:35 pmIt’s so frustrating how many soups and sauces in the grocery stores have MSG. This sounds like a great sauce recipe. I’ve pinned it at https://www.pinterest.com/5minutesformom/delicious-dishes-recipe-party-collection/