- 1/4 Cup olive oil
- 2 Tblsp Flower
- 1 8 Oz can of tomato sauce
- 1 1/2 Cups of Water
- 1/2 tsp cumin ( I used taco season)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 Cup Chili Powder
This is what I used to make my Chili Powder.
Okay now onto the Sauce…
In a pan pour Your Oil, Flower, and chili Powder, whisking this thicken.
Then Whisk in the water and Tomato Sauce, and last add the spices and mix all together and cooked till thickened. Which will take about 10 mins.
Next I cooked the chicken I had left over which was one big breast and one smaller, I boiled them for about 20 mins till they cooked all the way through. Then I shredded them and then added some sauce to marinate, covered and set it aside.
Now for the Tortillas…
- 2 Cups All Purpose Flour
- 1/2 Tsp Salt
- 3/4 Cups warm water
- 3 Tblsp Olive Oil
Take the wet and mix into the dry, mix well and dough will form, take out and kneed in some flour then place ball to side and let sit for 15 mins.
Then take dough and roll into 8 balls, then roll them out into circles.
Cook in a pan ( I hear a flat pan or a cast iron works best)
Now that everything is done….let assemble the final product!
I love cheese on my enchiladas so I added a mixture of cheddar, Mozz, and Pepper Jack! YUM!!!
Okay so your going to take chicken lay it on the Tortilla, add cheese, roll and add to dish with a layer of sauce on the bottom, fill it and then add sauce over the top. I had some left over chicken so I added that on top too. :)
Then add cheese to the top and be very generous ;) Bake in the Oven at 380* for 15 mins.
Tada!!! An awesome dinner from scratch ;)