2 TBS oil
2 TBS flour
1/4 cup chili powder
1 TBS cumin
2 cup beef broth
2. cup tomato sauce
1 small can diced green chiles
1/2 tsp oregano
1/2 TBS chopped garlic
salt, to taste
8 raw flour tortillas (pre-cooked tortillas are okay too)
3 chicken breasts
1 can refried beans
white rice (we probably used 2 cups raw)
canned white corn, drained and rinsed
shredded cheddar cheese
Cook rice according to directions on package.
Preheat oven to 325
Boil water and cook chicken breasts in hot water.
Meanwhile mix oil, flour, chili powder and cumin in a large pan.
Heat on low until bubbly.
Add beef broth, tomato sauce, chiles oregano, garlic and a pinch of salt to chili powder mixture.
Simmer on low for about 15 minutes.
Once chicken is cooked thoroughly (the chicken is cooked if the temp is 165 or if it is white throughout) put chicken in a bowl and shred with two forks.
Cook tortillas on a griddle (or a large pan) until they have small brown dots on each side.
Stir 1 cup of sauce in with shredded chicken.
Take a tortilla and layer it with beans, corn, rice and chicken.
Roll up tortilla and place in 9×13 inch pan (make sure pan is sprayed with a non-stick spray such as Pam)
Repeat with remaining 7 tortillas. (You may be able fit 10 tortillas in the pan if you stuff each of them a little less)
Top rolled tortillas with enchilada sauce.
Sprinkle cheese over top of enchiladas.
Bake for about 45 – 60 minutes.
This was really good. And even tasted a little more authentic “mexican” than using a can of enchilada sauce. And was especially more authentic than the mormon mom cream enchiladas (Don’t get me wrong, those are delicious too). Anyway, you should try these. They tasted superb.