Chicken enchiladas for a weeknight dinner? Absolutely! Especially when the tender pulled chicken is paired with homemade, 10-minute enchilada sauce.
I went and did it. I joined a club. But unlike others that I have considered joining, this one I’ll be able to keep up with.
There are lots of options for groups and clubs in the online cooking sphere, and all of them look really interesting. From the Daring Bakers to French Fridays with Dorie, each one offers an opportunity to step out of your comfort zone and try something new. Problem is, I tend to randomly pick my posts, have rather poor planning skills (the fact that the cake featured for my birthday was actually the cake I made for my birthday I considered a small miracle), and I have a teenage angst for group events. Maybe it had to do with always being the last one picked for kickball.
Who am I kidding, I rocked at kickball. 😉
This month, though, I joined the Secret Recipe Club. You are assigned a blog to go sneak about and choose a recipe from. Then, you recreate the recipe and have a full month to have your post ready. That’s the kind of planning I can handle. I’m even typing this up a full week in advance (if only I could become this well organized with all of my posts). I like the idea of hopping about to new blogs I may not have had the opportunity to discover on my own.
Much like the blog I have for this month’s Secret Recipe Club, The Cafe Sucre Farine. It’s a charming little food blog that posts new recipes daily, from desserts to salads. The variety is wonderful and the pictures are great. Chris makes everything look so tasty! She’s even posted a few new recipes since I chose mine that I can’t wait to go back and try (like that chicken yakitori…. mmmm).
I chose to make mouth watering chicken enchiladas, because I am a sucker for Mexican food.
And because it comes with a homemade enchilada sauce recipe, something I love to experiment with. I knew I would be mixing the chicken enchiladas up a bit, using pulled pork instead of chicken, but I was certain that wouldn’t affect the outcome, and it didn’t. Actually, the smoked pulled pork added a great aroma and flavor to the dish. Loved it! The sauce was very similar in flavor to a lot of enchilada sauces I have had and I am happy that I have a recipe on hand for it now. It also made enough to fill a jar, so there were plenty of leftovers.
Chicken enchiladas for dinner? Anytime!
Super Delicious Chicken Enchiladas
- 1 tablespoon peanut oil
- 2 small white onions
- 1 tablespoon dried parsley
- 1/2 tsp dried oregano
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- salt and ground pepper to taste
- 2 garlic cloves, minced
- 1 can tomato sauce
- 1 small can diced green chilies
- 2 cups shredded cooked chicken (I used smoked pulled pork leftovers*)
- 1/4 cup water (if needed)
- 1 cup monterey jack cheese, divided
- 1/2 cup reduced fat sour cream
- 8 flour tortillas (I used whole wheat tortillas*)
- Ten Minute Enchilada Sauce (See recipe below)
- 1/2 cup cilantro, roughly minced
- 1/4 cup green onions, thinly sliced on a diagonal
Heat oil in a large non-stick skillet over medium-high heat. Once heated add onions and saute for 5 minutes until beginning to soften, then add next six ingredients and allow to cook for another 1-2 minutes before adding tomato sauce and green chilies. Increase heat until boiling, then reduce, add chicken and allow to simmer for 20 minutes. If it begins to get too dry add water in small amounts.
Add 1/2 cup cheese, maintaining heat until it has melted. Remove pan from heat and stir in sour cream.
Place a scoop of the mixture onto a tortilla and roll. Repeat for each tortilla.
Place each in a 9×13 inch pan sprayed with cooking spray seam side down. After all tortillas have been filled and rolled, pour enchilada sauce over pan and top with other 1/2 cup of cheese. Bake in preheated oven until cheese just begins to brown, about 20 minutes. Allow to cool for 10 minutes and then top with cilantro and green onions.
Ten Minute Enchilada Sauce
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup New Mexico or California chili
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- salt, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
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.
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.