RED ENCHILADA SAUCE

RED ENCHILADA SAUCE
YIELD: ABOUT 1 1/2 CUPS (DEPENDING ON HOW MUCH YOU REDUCE DOWN YOUR SAUCE)

http://www.gimmesomeoven.com/red-enchilada-sauce/
This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP: 5 MINS COOK: 15 MINS TOTAL: 20 MINS

INGREDIENTS:
2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

*I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.

Again, I am using chili powder for this recipe, not cayenne. From the comments, it sounds as though chili powders vary from country to country. But the traditional American chili powder is fairly mild, and should not be overly spicy.
DIFFICULTY: EASY INGREDIENTS: CHICKEN STOCK, CHILI POWDER, CUMIN, FLOUR, GARLIC POWDER, OREGANO, VEGETABLE STOCK

Can be used with:
http://charisstoma.livejournal.com/923622.html SLOW COOKER CHICKEN ENCHILADA SOUP
http://charisstoma.livejournal.com/923891.html Chicken enchiladas

SLOW COOKER CHICKEN ENCHILADA SOUP

SLOW COOKER CHICKEN ENCHILADA SOUP

http://www.gimmesomeoven.com/slow-cooker-chicken-enchilada-soup-recipe/
This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

PREP: 10 MINS COOK: 4 HOURS TOTAL: 4 HOURS 10 MINS YIELD: 4-6 SERVINGS
INGREDIENTS:

2 boneless skinless chicken breasts (about 1 pound)
2 cups good-quality chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can fire-roasted diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn**, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

*If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce.

**If you don't like that much corn, just use half a can, drained
DIFFICULTY: EASY INGREDIENTS: BLACK BEANS, CHICKEN, CHICKEN STOCK, CORN, GREEN CHILES, RED ENCHILADA SAUCE

CHICKEN ENCHILADAS

BEST CHICKEN ENCHILADAS EVER!

http://www.gimmesomeoven.com/best-chicken-enchiladas-ever/
No kidding. These seriously are the best enchiladas ever, and it's all due to a special (and easy) homemade enchilada sauce that will rock your socks off.

PREP: 15 MINS COOK: 45 MINS TOTAL: 1 HOUR YIELD: 4-6 SERVINGS

INGREDIENTS:
2 Tablespoons vegetable oil
1 small white onion, peeled and diced
1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
salt and pepper
1 (4-ounce) can diced green chiles
1 (15.5 ounce) can black beans or lentils, rinsed and drained
8 large flour tortillas
3 cups Mexican-blend shredded cheese
1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
(optional: 1/4 cup chopped fresh cilantro)

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

*If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6-8). Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).
DIFFICULTY: EASY INGREDIENTS: CHICKEN, CHICKEN BROTH, CHILI POWDER, CUMIN, FLOUR, GARLIC POWDER, GREEN CHILES, LENTILS, OIL, ONION, OREGANO