Wednesday, October 22, 2008

Chicken in Enchilada Sauce

I live in the frozen plains of Canada, and so the luxury of enchilada sauce from a can is unknown to me. As is the proper method of making enchiladas.  I know I could learn, but my lazy version is pretty good in the meantime.

Just shred 3-4 cooked chicken breast, and add enough of the following sauce to make it look good. Freezes and thaws extremely well. Serve in/with tortillas.

Ten Minute Enchilada Sauce 


  • 1/4 cup vegetable oil
  • 2 tablespoons self-rising flour
  • 1/4 cup New Mexico or California chili powder
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • salt to taste


  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

1 comment:

  1. In previous entries, you have mentioned this dish and I have been intrigued. I will have to make this soon. Thanks for sharing!