Friday (insert happy sigh here), it’s time to watch ‘White Christmas’ and warm-up with something that makes you remember the sun (yep, we’re pretty desperate here).
Small one’s happy food is anything Mexican inspired and she’s been hankering for enchiladas for awhile now.
I like to make chicken ones and I totally cheat with rotisserie chicken and shred everything up with cilantro, peppers and lots of spice.
This is lovely but what makes this dinner even more special is the homemade sauce.
In a pot gather up spice, flour, oil and toast everyone up with
chopped tomatoes. Slowly add in water to a make the sauce and add a layer to a baking dish.
Fill tortillas with that flavoursome chicken mix and roll.
Add to the sauced dish, top with more spicy goodness and finally sharp cheddar before a bit of a bake in the oven.
I MUST have mine with quacamole but you can choose sour cream, extra cheese or even more sauce.
It’s your Friday night.
- Enchilada Sauce:
- 1 T cumin
- 2 T chili powder
- 3 T flour
- 2 mashed garlic cloves
- 1 T garlic powder
- 3 T oil
- 1½ cup water
- 2 cups chopped tomatoes
- Chicken Mix:
- 3 cups shredded, cooked chicken (I used a rotisserie chicken)
- 2 cups chopped peppers
- 2 tsp each cumin and chili pepper
- 2 tsp chopped jalepeno (or to your personal taste)
- ⅓ cup chopped cilantro
- 8 tortilla
- 2 cups shredded, sharp cheddar (or jack cheese)
- Sauce: mix all the ingredients except the water and toast for 30 seconds over a medium flame. Add in the water slowly to avoid lumps and let simmer for 10 minutes to allow the tomatoes to soften.
- Spray an 11x9 baking dish and add a layer of sauce.
- Toss chicken ingredients together and divide between the tortilla, roll and put into baking dish. Layer on more sauce and finish with cheese.
- Bake until bubbly at 350 (approx. 20 minutes).