Enchiladas with Homemade Enchilada Sauce

Name: Enchiladas with Homemade Enchilada Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving
Ingredients: 3 tablespoons oil; 2 tablespoons flour; ¼ cup chili powder; 1 tablespoon cumin; 2 cups beef broth; 2 cups tomato sauce; ½ teaspoon oregano; 1 clove minced garlic; salt; 8 tortillas; 2 chicken breasts; 14 ounces refried beans; 1 1/2 cups white rice; 14 ounces white corn; shredded cheddar cheese; sour cream; Sliced avocado or guacamole; salsa; shredded lettuce; diced tomato; sliced black olives

User Reviews

4.9

90 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8
Calories
403 kcal
Course
Main Course, Dinner
Cuisine
Mexican

Enchiladas with Homemade Enchilada Sauce

Nolan Soto

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Enchiladas with Homemade Enchilada Sauce is a saucy, cheesy, spicy dish that takes center stage at any Mexican feast. You'll never reach for canned enchilada sauce again!

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Ingredients

Servings

Enchilada Sauce

3 tablespoons oil
2 tablespoons flour
¼ cup chili powder yes, you really use that much
1 tablespoon cumin
2 cups beef broth
2 cups tomato sauce
½ teaspoon oregano
1 clove minced garlic
salt to taste

Enchiladas

8 tortillas corn or flour
2 chicken breasts cooked and shredded ahead of time
14 ounces refried beans
1 1/2 cups white rice we cooked it with some lime and cilantro
14 ounces white corn drained and rinsed
shredded cheddar cheese

Enchilada Toppings (optional)

sour cream
Sliced avocado or guacamole
salsa
shredded lettuce
diced tomato
sliced black olives

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Instructions

Enchilada Sauce

Stir oil, flour, chili powder and cumin in a saucepan on low heat until bubbly. Add beef broth, tomato sauce, oregano, garlic and salt.
Simmer for 15 min over low heat stirring occasionally.

Enchiladas

Pour some of the enchilada sauce over the chicken and stir. Layer beans, chicken, corn, and rice in the center of each tortilla.
Spray the bottom of a 9x13 pan with cooking spray and add the rolled up enchiladas, seam side down. (You can fit about 8 to 10 enchiladas in the pan).
Cover the enchiladas with the sauce then top with cheddar cheese.
Bake in the oven at 325 for 1 hour.
Serve with toppings on the side.

Notes

If using corn tortillas, fry them in hot oil for about 10 seconds on each side before filling and rolling. This keeps them from getting soggy when cooking in the enchilada sauce.
Completely coat the tortillas in sauce before filling and rolling.
If using raw tortillas, cook them before filling and rolling.

Nutrition Information

Show Details

Calories 403kcal (20%) Carbohydrates 56g (19%) Protein 21g (42%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 36mg (12%) Sodium 1107mg (46%) Potassium 700mg (20%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 2515IU (50%) Vitamin C 5.1mg (6%) Calcium 112mg (11%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 403 kcal

% Daily Value*

Calories	403kcal	20%
Carbohydrates	56g	19%
Protein	21g	42%
Fat	11g	17%
Saturated Fat	2g	10%
Cholesterol	36mg	12%
Sodium	1107mg	46%
Potassium	700mg	15%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	2515IU	50%
Vitamin C	5.1mg	6%
Calcium	112mg	11%
Iron	5.2mg	29%