I decided to try out this Enchilada recipe from Feels Like Home for my brother’s birthday dinner. I’m pretty sure the best time to try out a new recipe is at a special occasion for a bunch of people right? Normally we would get take out, but we still haven’t found a chinese food place we like in our neighbourhood and half the family finds Indian too spicy. At the last minute I decided I’d just make these Enchiladas. Ill-advised or not, it was awesome.
I dialled back the spices from the original recipe to accommodate our family heat wimps. They found it to be spicy but at a level they (and Gordie) could easily handle. If you are looking for something spicy, you’ll want to amp up the spices, but it’s nice and flavorful (if not hot) as written below).
I made my own Enchilada sauce which allows me to control the level of spice and fat but you could easily use the bottled stuff instead.
- ¼ cup vegetable oil
- 3 tablespoons flour
- 1.5 tablespoons chili powder
- 1 16-oz can tomato sauce
- chicken broth
- 1 teaspoon ground cumin
- 3-4 cloves garlic, minced
- 1 teaspoon onion powder
- Add the oil to a pan over medium heat. When the oil is hot, stir in the flour and chili powder. Use a whisk (this will help prevent lumps in your sauce) to stir constantly under it starts to brown (a minute or two)
- Continue to stir as you add the remaining ingredients. Cook until sauce begins to thicken – about 10 minutes. If you are wanting to speed things up you can bring the sauce to a boil for a minute or two and the sauce will thicken a bit quicker.
- ½ cup BBQ sauce (plus 2 tbsp) (I used Kraft original)
- meat from 1 roasted chicken or 1.5 pounds of boneless chicken, cooked and shredded
- 1 medium onion, chopped
- 2 cup of shredded cheese
- 8 whole wheat tortillas (I have also managed 10, but 8 is more reasonable)
- Preheat oven to 375F.
- Add the BBQ sauce to the enchilada sauce and stir.
- Add a little oil to a second pan and saute the chopped onion until it softens. Add the chicken, and a couple tablespoons of the BBQ sauce. Cook for a couple more minutes and then add ½ a cup of the enchilada sauce and 1 cup of the shredded cheese. Mix well and cook until the cheese is melted.
- Add a layer of the enchilada sauce to a 9x13 baking dish.
- Add a big scoop of the chicken mixture to a tortilla, and roll it. Place it in the baking dish seam side down. Continue until all your tortillas have been filled. If you are running out of space it is totally okay to squish your tortillas together so you can fit more in.
- Pour the rest of the enchilada sauce over the rolled tortillas and top with the last cup of cheese.
- Bake for about 25 minutes. The cheese and sauce should be hot and bubbly.
So, Did They Eat It?
This was a huge hit. I served this with a fried rice and a black bean salad to 11 people. I cut each of the enchiladas in half so it was easier for people to take just how much they wanted. Everyone from my toddler to my grandparents and my spice sensitive inlaws enjoyed it. The BBQ sauce really helps give it some extra flavor without the extra heat. I will be making this again for sure, although I may add some extra chili powder if it’s just for us.