Yummy Homemade Enchiladas

As you may know this girl LOVES her Mexican food!! Especially a good enchilada!!!! They are always a big hit my my house! My husband loves them, my son will devour them and my daughter is a lot like her mommy and will eat just about anything!!!

When I make enchiladas one thing i normally do is make extra. There is always extra chicken and beans and instead of freezing the extra or tossing it out, I make up a whole other batch of enchiladas to freeze for another night!

Truth bomb! I use can sauce… i know i know. I set out to mend my ways and there is the sauce recipe that was a huge success.

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Enchilada Sauce

  • 2 tablespoons olive oil
  • 1 onion, chopped (about a cup)
  • 3 cloves garlic, minced
  • 3 whole, large tomatoes, diced
  • 1 cup of spinach
  •  1/2 tablespoons chili powder
  • 1 teaspoons cumin
  • 2 tablespoons chopped oregano leaves
  • 1 teaspoon chopped rosemary leaves
  • juice of a whole lemon
  • 1 teaspoon salt
  • 2 teaspoon freshly-ground black pepper

 

Directions:

In a large skillet over medium heat, heat olive oil and add garlic and onions. When the onions are translucent add the spinach and cook until wilted. Add the onion/spinach mixture to a blender with the rest of the ingredients and puree until completly smooth. Makes about 3 cups, you will have extra that you can freeze!!

Ok now that you have the sauce, what about the enchiladas themselves??

Here is what i do! When we buy a family pack of chicken breasts, I use some to cook dinner, maybe a little extra for lunch and I boil and freeze the rest. This might sound bland to boil but it works out AMAZING! You can toss the boiled chicken (once thawed) into enchiladas, bbq sauce and have a sandwich or protein for a salad. You can do so much with this chicken and you will be glad that it is plain and ready when you need it! If we are running all day and have no chicken available we pick up a rotisserie chicken and use that!

I get burrito sized wraps, chicken, sharp cheddar cheese, sauce and whatever are our desired toppings are! Dont forget the CILANTRO !!

Wrap, beans,chicken, cheese and roll them up and stick the lose end down to keep the from unwrapping. If i am making a big batch i make them in a 9×13. Typically i use a 8×8 and then fill another disposable 8×8 cover it with foil, not using the plastic lid that comes with them sometimes.

Thats it, thats all there is to YUMMY HOMEMADE ENCHILADAS!!!!!!!

Try this Veggie salsa recipe with with the enchiladas it’s another personal favorite and is great for getting in LOTs of veggies!!!!

Let me know what you think!!! I would love to hear from you. If you try out this recipe post it in the comments and tell me what your favorite topping is?!?!?!

 

ASHLEY 

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