Hey kids! Have you just made the below recipe for slow cooker tacos and realized it was crazy delicious but you made far too much? Not to worry, dear friends! Take that leftover shredded chicken and turn it into some delectable and easy enchiladas! And no canned sauce either - you're going to make that yourself and you're going to like it.
So! The sauce. I found this recipe on about.com and it's really quite simple but develops a great flavor. Heat two tablespoons of vegetable oil in a saucepan over medium heat with two tablespoons of flour and two tablespoons of chili powder. Whisk together for a couple of minutes, then add 3/4 teaspoon of cumin, 1/2 teaspoon of cayenne pepper, one teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, a few grinds of black pepper, one fifteen ounce can of tomato sauce, and one cup of water. Mix well, then simmer for 20 minutes stirring occasionally. You want the sauce to be pretty thin in consistency, so if it looks thick (like marinara) add more water. Taste for seasonings and adjust accordingly - if you want it spicy, add more cayenne. Turn off heat and set aside.
Now for that leftover shredded chicken from the slow cooker tacos. You should have around two cups of meat, place that in a mixing bowl and add 1 cup of thinly shredded cheese (mexican blend!), 1/2 cup of sour cream, 1/2 cup chopped cilantro, and two tablespoons minced chives. Blend together with a spatula, and add a few dashes of your favorite hot sauce if you fancy.
Preheat the oven to 350 degrees and heat 1/2 cup of vegetable oil in a frying pan. You're going to lightly fry your twelve 6 inch corn tortillas to make them nice and pliable. Cook each tortilla for 20 seconds per side (you don't want them to brown) and drain on paper towels. Time for assembly!
Spread 1/3 to 1/2 cup of your fantastic enchilada sauce in the bottom of a glass baking dish (13x9x2 inch pan), then spoon 1/4 cup of your meat mixture into each tortilla one at a time, roll up, and place seam side down in the pan. Spoon the rest of your sauce over the tortillas, then top with 1/2 cup or so of shredded cheese.
Bake that sucker for thirty minutes, keep a weather eye out and don't burn that cheese! Let cool as long as you can stand to wait and serve those enchiladas up with some sour cream and more freshly chopped cilantro. Boom. Double duty dinner.
xo,
d
