Chicken Enchiladas with Homemade Enchilada Sauce

We haven't had these in a while because Jon isn't crazy about the canned enchilada sauce. So what's a girl to do? Make her own, of course!

I used a recipe for sauce by Emeril with just a few changes, noted below.

Ingredients

• 3 tablespoons vegetable oil
• 1 tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken stock (I used 14.5 oz)
• 10 ounces tomato paste (I used 6 oz)
• 1 teaspoon dried oregano (I used dried Mexican oregano)
• 1 teaspoon ground cumin (I used a bit more)
• 1/2 teaspoon salt (I used just a touch more)
• I also added about 1/4 tsp cayenne pepper

Directions
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.

___________________________________________________

My Chicken Enchiladas

This is my own recipe.

Ingredients

• 1 pound chicken breasts, trimmed
• Chili powder and cumin
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 small onion, chopped
• 1-2 green onions, chopped (forgot these this time!)
• 1-2 jalapenos, chopped with seeds
• 1/4 cup frozen corn kernels (didn't use them tonight)
• 1/2 block cream cheese
• 1/4 cup salsa
• 1 cup shredded cheddar or a mix of shredded cheeses
• Enchilada sauce
• 6 flour tortilla shells

Directions

• Cook chicken in pan with the spices. Once done, shred with 2 forks. Sometimes I just throw it in the food processor quickly if I'm in a rush.
• When you are ready to cook, heat a large pan. Add onions, green onions, and all peppers. Saute for a few minutes.
• Add the chicken and stir.
• Add the cream cheese slowly, blending everything together.
• Add the salsa and corn. Tonight I only used a bit of enchilada sauce instead of the salsa.
• Stir over medium heat until you have a creamy mixture.
• Pour a thin layer of enchilada sauce into a casserole dish.
• Spoon some of the mixture into the middle of a tortilla shell. Roll up, place in a casserole dish seam side down. Continue until you are done with the mixture. I usually get six nice sized enchiladas.
• Top with some of the sauce and cheese. Bake on 375 for about 20 minutes or until hot and bubbly.

I love having these with Mexican rice. They are great the next day, too!