I love enchiladas and I’m forever on a quest to find the best. So far, these are it. This sauce can be used as you would use enchilada sauce from a can (but tastes infinitely better!) Next time I make this I’m going to add a square of baking chocolate to make more of a mole sauce. This is not dairy free, but with the right ingredients it can be lactose free. To make this more kid friendly, I add cayenne and chipotle chili powder to my own serving just before eating.

  • 3 tbsp coconut oil, butter or lard
  • 1 tbsp flour (I use gluten free)
  • 1/4 cup chili powder
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp cayenne (optional for those who want more heat)
  • 1/2 tsp salt
  • 2 cups chicken stock
  • 6 oz tomato paste
  • 1/2 cup sour cream

Heat oil in a med sized saucepan. Stir in flour, chili powder, oregano, cumin and salt.
Stir continuously until mixture is nice and bubbly, about 3-5 min.
Slowly whisk in chicken stock. Whisk in tomato paste. Continue stirring until mixture thickens slightly.
Remove from heat and whisk in sour cream.
Chicken Enchilada Casserole

  • 1 lb chicken breast, cooked and shredded (or cubed)
  • 8 oz shredded cheese (I prefer a Mexican cheese blend)
  • about 9 corn tortilla shells (sprouted corn tortillas from Food for Life are the best!)
  • 1 recipe enchilada sauce

Heat oven to 350F. In a 8×11 casserole, ladle in enough sauce to cover the bottom. Layer 3 tortilla shells on top, breaking them apart as needed to fill in space. Spread 1/4 of the chicken over the tortillas, ladle sauce on top and then sprinkle cheese on top of that. Continue layering in this manner until all ingredients are used up. On the last layer, if you have extra sauce, ladle extra along the edges. End with a thick layer of cheese. Place in oven for about 20 mins or until cheese is melted.
Feel free to substitute ground beef, shredded beef, pork or beans.

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3 comments to Mmm…enchiladas…mmm

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