I’m terrible about posting. I realized that I do need to be more diligent about it because I use this as my reference for how to make stuff. I decided to make some enchiladas again. I couldn’t remember how I did it the last time because it had been so long ago. I like making the sauce because then I control the amount of sodium in it. I have used some of the store bought sauces and they are typically salt bombs. The sauce is actually quite easy to make. I’ve got both the sauce recipe as well as the actual enchilada recipe below. We like flour tortillas (I know traditionally it is corn) so for this one I made flour tortillas to go into it.
- ~ 1 lb tomatillos
- 1 medium yellow onion
- 1 anaheim pepper
- 2 jalapeno peppers
- Cumin (~1 Tbsp)
- Mexican oregano (~2 tsp)
- Salt (~ 1 tsp)
- Black pepper (~ 1 tsp)
- Handful of cilantro (I forgot this when I made it)
- Peel and wash the tomatillos and cut the onion into quarters and simmered in water for 10-15 minutes.
- Toasted the anaheim pepper on stove flame
- Add tomatillos, onion, and ~3/4 cup of water to blender
- Add remaining ingredients to the blender and blend until desired thickness/consistency
- Simmer sauce in pot for 10-15 minutes
- 2 cups enchilada sauce (see above)
- Shredded chicken breast
- Cheese (monterey jack, mexican blend, cheddar, mozzarella) – whatever your heart desires
- Tortillas (corn or flour) – I ended up making my flour tortillas because we enjoy them better than corn overall
- In a casserole dish, add some sauce to line the bottom of dish
- Dip and cover both sides of tortilla in sauce, add ingredients (in this case it was a mixture of the chicken and cheese)
- Roll tortilla and place into casserole dish.
- Repeat process until casserole dish filled with rolled tortillas
- Cover in sauce and then cheese
- Bake at 350 F for 30 minutes covered, then uncover and bake additional 5-10 minutes.