Simply Recipes). I have a sensitivity to iodine. So about the time that I found this recipe, I was eliminating processed foods (as much as possible) from my diet. I had to find a substitute that I liked for enchilada sauce in a bottle. This recipe is amazing. I have adapted the spice mix in the sauce and cut back on the onion a bit, but that is about it.
If you are wondering what makes this part two of "the rolling dinner" series, it is the second use for the fall apart chicken meat that you made for "Italian Chicken Noodle Soup". The soup chicken is full of flavor after being cooked in the tomatoes and celery of the soup stock. However if you did not join us for soup, you can use any cooked chicken meat.
Total cook time: 1 hour
Active cook time: 45 mins
2 Cups shredded or cubed chicken
Olive oil or Canola oil
2 cloves garlic - diced
1/2 white or sweet onion - diced
1 14.5 oz can of diced tomatoes - no salt added or fire roasted - pureed
2 Tablespoons chili powder
1/2 Tablespoon paprika
1/2 Tablespoon ground black pepper
8 Wheat tortillas
2-3 Cups grated cheese
2 medium saute pans - about tortilla size in diameter
9x13 inch baking pan
Heat oven to 350 degrees Fahrenheit.
Prepare your sauce. Heat 2 Tablespoons cooking oil over medium heat in one of the saute pans. Add diced onion and cook until softened, 2 - 3 minutes. Add garlic and cook for 1 minute more.
Add chili powder, paprika, and ground black pepper. Make sure the spices are well combined in the sauce.
Add 1/2 cup grated cheese and 2/3 cup enchilada sauce to the chicken meat and mix.
Remove tortilla from sauce and onto dinner plate.
Assemble the enchiladas. Place a sauce coated tortilla in the 9x13 inch pan. Put one eighth of the chicken mix in the center of the tortilla creating a line down the center. Fold over the tortilla and roll into a cigar shape, ends open.
Please excuse my finger in the shot. I was holding the camera precariously, fingers covered in sauce. Haha. I'm sure you get the point though.
Scrape any left over sauce out of the pan, off of the plate, and out of the chicken mix bowl. Make sure it gets on the enchiladas as it is scrumptious and not to be wasted.
Top the chicken enchiladas with remaining grated cheese.
Place in the heated 350 degree oven and wait for cheese to melt and bubble.
While the enchiladas are cooking make Spanish Rice. Also a recipe that I've adapted from Simply Recipes. I will include my adaptation for Spanish Rice in part 3 of "the rolling dinner" because that is what we will use to make the oh so easy Tortilla Soup recipe.
Thanks to Simply Recipes for a blog that is awesome. I just keep coming back for more.