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enchilada handmade from scratch easy dinner recipe
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Enchiladas, from scratch

Keyword: dinner, easy, from scratch, healthy, mexican
Servings: 4

Ingredients

Tortilllas

  • 1 cup AP flour
  • 1 Tbl. crisco
  • 1/4-1/3 cup water

Enchilada Sauce

  • 1.5 Tbl avocado oil
  • 1/2 Spanish onion, diced
  • 1 green bell pepper, diced
  • 1 jalepeno, seeded and diced
  • 1 14.5oz can petite diced tomatoes
  • 1.5 cups chicken stock
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • 1/4 tsp crushed red pepper
  • cracked black pepper & sea salt to taste

FILLING

  • 2 cups shredded chicken (rotisserie works great)
  • 1/4 cup light cream cheese
  • 1/4 cup light sour cream

Instructions

  • Make the tortillas. Season flour with a few cranks of sea salt. Add crisco, and mix with hands until crumb-y. Add water until forms a dough, and knead until smooth and elastic. Cover and let rest. 
  • Make the sauce. Heat skillet to medium heat. Add oil, onion, peppers. Saute until beginning to color, about 5-7 minutes. Add tomatoes, chicken stock, and all seasonings. Bring to a boil, then reduce to a simmer for 10-15 minutes. Remove from heat. Transfer to a deep bowl, and use immersion blender to puree (or transfer to food processor/blender -- but be careful when hot!!)
  • Mix the filling. Use shredded chicken, preferably from rotisserie, and mix with sour cream, cream cheese, and a few good spoonfuls of enchilada sauce. Mix well so loose, but not soupy. 
  • Fry tortillas. Heat small skillet to medium heat. Break dough into 4 pieces, and roll out as thin as you can. Grease skillet and fry toritllas lightly on each side, about 2 minutes total. Place over rolling pin to keep rounded shape. 
  • Fill and Bake Enchiladas. Spoon 1/4 of filling into tortilla. Fold each side over and place seam side down in greased rimmed baking tray/casserole dish. Repeat with all tortillas/filling. Spoon all sauce over the top. Cover with aluminum foil, and bake for 15 minutes at 350. Top with sliced scallions, salsa, more sour cream, or shredded cheese if you like!

Notes

There is so much flavor in this sauce and filling, that shredded cheese isn't needed. However, if you can't go without, then by all means, cheese it up!