EXAMPLE & MAIN PAGE - EBOOK - Conquering the Homemaking Facade (1) - Flipbook - Side 30
4. To make the sauce: In a saucepan, heat all sauce ingredients to boiling and simmer for 5
minutes. Pour just enough sauce into the prepared casserole dish to cover the bottom. Pour
remaining sauce into a large pie plate.
To assemble enchiladas: Set up an assembly line that includes tortillas, sauce, and filling
5. Dip a tortilla into the sauce and coat both sides. Spoon 1/8th of the filling mixture into
the tortilla and then roll up. Place seam-side down into the casserole dish and repeat for
6. Pour remaining sauce over the enchiladas; coat each one equally. Try to make sure no dry
spots are visible on the tortillas. If desired, sprinkle top with additional grated cheese.
Cover loosely with foil and bake for about 20 minutes. Uncover and bake an additional 10
minutes or until sauce is bubbly. Serve and garnish with sour cream.
notes and tips
This sauce will keep for about three days if refrigerated in an air-tight container, or you can
save time and use a 15-ounce can of store-bought enchilada sauce.
Poaching the chicken will prevent it from tasting dry, but you can save time by using the
roasted chicken sold at many grocery stores.
The cheese can be cheddar, Monterey Jack, pepper Jack or a mixture of all three. Using a
pre-shredded Mexican cheese blend will also save time.
Switch things up and substitute a pound of ground beef (browned and drained) cooked with
taco seasoning and a can of refried beans instead of the chicken and sour cream.
Use the either of the filling ideas and make tacos or burritos instead.
Layer the ingredients like a lasagna and make a Mexican tortilla pie.