Homemade Enchiladas rojas


For the Enchilada Sauce

1 tbsp Vegetable or Canola Oil

2 tbsp Flour

1/4 cup Chili Powder

1/2 White Onion diced

1 clove Garlic minced

1 tbsp Tomato Paste

1 can Roasted Tomatoes

1 1/2 cups Water

1/4 tsp Cumin

1 tbsp Brown Sugar

Salt and Pepper to taste

For Enchiladas

12 Authentic Corn Tortillas

Vegetable or Canola Oil

1 lb Chicken Breast boneless, skinless

2 tsp Cumin

2 tsp Chili Powder

1 Onion sliced thin

2 Cubanelle Peppers sliced

1 Ear of Corn kernels removed from cob or 1 cup frozen corn

2 cloves Garlic minced

1 can Whole Green Chiles seeded and sliced

1 Chipotle Pepper in Adobo Sauce diced up; do not use the whole can as it will be too spicy

1 can Tomatoes diced

Shredded Cheese of Your Choice I like cheddar

Directions :

Make your enchilada sauce!

Pour your vegetable or canola oil into a medium pot over medium high heat. Add your flour and your chili powder and cook until a dark paste forms (about 3 minutes).

Once the paste is cooked through, add your diced onions and sauté until they start to soften. Once they begin to soften, add your minced garlic and tomato paste. Cook out another minute.

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