Mexican at Home

It has been a whirlwind of activity here. We got home from our mini vacation to grocery shop and clean before company arrived last Sunday for the week. So we were busy with cousins, pool time on top of getting my oldest on a plane to Europe for a 14 day trip and today I sent my second off for church camp.

Due to feeding the masses last week I made one of our favorite dishes I had not made in a long time. It is a process since every bit of it is homemade but worth it! Chicken Enchiladas…you can omit the chicken for a delish cheesy enchilada or add any other favorite meat or beans.

Start with the tortillas…make these a day or so ahead and you won’t feel like you have slaved in the kitchen ALL DAY! You can also make the enchilada sauce a day ahead and you can even make the entire dish a few hours before you need to cook it.

You can find the tortilla recipe here.   

No pictures of the gorgeous dinner…when cooking for 10 I sometimes forget to snap a picture. I have just 2 kiddos for the week and I hope to actually plan out some great meals for the next week or so instead of making the same old thing so all are happy. This week meals will be a bit boring. I am letting the little ones choose their favorites and I am going to eat mostly fruits and veggies…with all the pasta, mexican and sorbet from last week I am going to do some internal maintenance.

Homemade Enchilada Sauce

I found this recipe over on Jessica’s site Delicious Obsessions. Most should be able to find safe, corn free tomatoes and tomato paste and of course use a wine or rice vinegar.

30 ounces tomato sauce

2 cups water

2 tablespoons tomato paste

2 teaspoons taco seasoning blend

2 1/2 teaspoons cumin

1 1/2 teaspoons finely minced garlic

1 teaspoon onion powder

1 teaspoon cocoa powder

1/4 teaspoon ground coriander

1/4 teaspoon black pepper

2 teaspoons vinegar (I used rice vinegar)

Combine all ingredients, except vinegar, in a large pot – I like to use my enameled cast iron soup pot to prevent the acid in the tomato from leaching a metallic flavor from the pot. Stir and bring to a gentle simmer. Reduce heat and simmer over low for 30 minutes. Stir in the vinegar and continue to cook for 15 more minutes. Remove from heat and you’re all done!

The sauce freezes very well – I like to make a big batch and then portion it up for future meals. I use Mason jars to freeze mine – just make sure you leave enough room for it to expand as it freezes.

Chicken Enchiladas

2 cups sour cream

8 oz cream cheese, softened

¼ c green chilies, diced

½ cup fresh cilantro, chopped

1 ½ t cumin

4 chicken breasts, cooked and shredded

2 cups cheddar cheese, shredded

Preheat oven to 350 degrees.

Mix the sour cream and cream cheese with a hand mixer until well combined. Stir in chilies, cilantro, cumin, chicken and 1 c of the cheddar cheese.

Pour sauce into a shallow dish, dip each tortilla into sauce coating both sides and scoop chicken mixture into the middle of the tortilla and roll. Place seam side down in a buttered 9×13 dish.

After all enchiladas are made pour sauce over enchiladas in baking dish. Bake for 45 minutes, uncovered. The last 5 minutes top with remaining 1 cup cheese and continue baking until melted.

Happy Eating!

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Categories: Baking & Cooking, Recipes

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  1. Pantry Stock Up | The Corn Free Kitchen - July 30, 2013

    […] click HERE to go to the original post of this for a fabulous enchilada […]

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