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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Chicken Enchiladas with Encinada Enchilada Red Sauce Recipe

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This recipe for Chicken Enchiladas with Encinada Enchilada Red Sauce is from A Recipe for Success, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 clove garlic, minced
1 Tbsp. extra-virgin olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
A pinch ground cinnamon
1 tsp. ground cumin
Coarse salt, to taste
Directions:
Directions:
Heat garlic in oil over medium heat. When it is sizzling, add the onion by grating it directly into the pot. Cook onion and garlic for two minutes to soften and sweeten the onion. Add pureed tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.

How to assemble enchiladas:

Scoop a little sauce onto the bottom of a casserole dish or shallow serving platter.

To make an enchilada, place a scoop or two of filling* down the center of a tortilla and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler and serve immediately.

*See "Mexican Pulled-Chicken Filling for Chicken Enchiladas" recipe in Main Meals

 

 

 

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