Enchiladas: Homemade Style!

I made homemade enchiladas the other day, everything except the tortillas had been made from scratch. I made enough for about 7 tortillas across with enough enchilada mix to make another seven(I froze the leftovers!)

What you need:

~1 onion

~1 bell pepper

~2 cups of leftover chicken

~1 can black beans

~1 can dark red kidney beans

~1 can sweet corn

~4 tablespoons of Canola oil(and an extra splash for cooking the veggies)

~6 table spoons of dark chili powder

~garlic powder

~onion powder

~4 tablespoons of flour

~4 cups of chicken stock/broth.

~7 tortilla wraps

~2 cups of cheese(I used mozarella, but any kind would probably be delicious!)

 What to do:

~In a big pot, put the chopped up peppers and onions with a little oil. Cook until they’re soft(it will help hide them from the children’s if you have ones like me)

~Add the chicken, beans and corn to the pot. let cook down.

~As this happens, make the enchilada sauce. For the enchilada sauce: Put 4 tbsps of canola oil into a pot. Let warm. Add the flour. Mix until smooth. Add in chili powder, garlic and onion powder(I put in like two shakes, it’s up to you how garlicky and onion you want it!) and stir. Slowly mix in the 4 cups of broth. Continuously stir; make sure to not allow any clumps to form. Let simmer and become a sauce for about five minutes. Mix this 3/4s of this slowly into the bigger pot.

~Let everything simmer for about 30 minutes on your lowest setting. Leave the sauce on the stove with a cover.

~Put the mixture into wraps. There should be enough to make seven wraps and have leftovers.

~Lay the wrapped up meat and beans into a pan. Once all are laid out, pour the remaining sauce over the wraps.

~Sprinkle two cups of cheese over the entire pan.

~Cook in oven on 350 for 30 minutes.

Serve and enjoy! You can add jalapenos or extra vegetables if you please, my kids love these and wouldn’t eat spicier foods but for adults this would be delicious with more spice!


Lauren Jane


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