Sunday, January 1, 2012

Basic Enchiladas

Heat for one minute:
  • 1/4 cup butter
  • 1/4 cup flour
Add:
  • 2 cups chicken stock
Heat until thick and bubbly, about 1 minute.
Add:
  • 8 oz sour cream
  • 1/4 tsp cayanne pepper, paprika (or spices blend listed below).
Add 3/4 of this mixture to a bowl containing:
  • 3 cups cooked chicken (shrimp or beef)
  • 2 cups cheese (mexican blend)
  • 1 onion, chopped
Wrap mixture into Enchiladas in glass casserole and top with extra sauce.
Bake at 350 for 30 minutes.
Top with cheese, and let melt in the oven for about 5 minutes.


Spice Blend:
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • cayanne
  • paprika
  • salt
  • pepper
2011 - I made these a few times for Jeff and I in Kona, and adjusted the spices according to Jeff having an ulcer, but the sauce mix is a really great recipe, and season to taste.

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