Chicken Enchiladas 2

Donald and I had some friends over for dinner and games this week. I was really excited for multiple reasons. 1) They're really fun to hang out with. 2) Dinner and games is our kind of evening. 3) Excuse to use fancy china. 

One of our friends is allergic to garlic, which while I think it is tragic in a way, it pushed me to find some great recipes that don't use garlic at all. I decided to go with mexican and make a chicken enchilada using a tomato based sauce with gobs and gobs of chili powder, which oddly enough didn't make it all that spicy but full of flavor. 

Chicken Enchiladas 2

Ingredients: 

• 3 tbsp veggie oil
• 1 tbsp flour
• 1/4 cup chili powder
• 10 oz tomato paste
• 2 cups chicken stock
• 1 tsp oregano (omitted, by accident)
• 1 tsp cumin
• 1/2 tsp salt
• 10 tortillas
• 2-3 large chicken breasts, boiled and shredded
• 1 1/2 cups cheese

Directions

Heat the oil just a little bit in a small saucepan, then add the flour. Stir into a paste, then add the chili powder. Mix and heat for 1-2 minutes. Add the tomato paste, chicken stock, spices, and salt and allow to heat for 15 minutes. It ill thicken a little during this time. 

Mix 1/2 cup of sauce and 1/2 cup of cheese with the shredded chicken. If you need, you can make the sauce and chicken ahead of time and store for 1-2 days in the fridge.

Take about 1/3 cup of the chicken mixture and place into a tortilla, then fold up sealing on both ends. Place into a baking pan. Top all the enchiladas with additional sauce, about 1 cup worth but more if you like them saucy. Sprinkle the rest of the cheese on top of the enchiladas. 

Bake at 350 degrees for 25 minutes or until the cheese is really melted and the enchiladas are hot.