We have changed our mind about tonight’s dinner. We were going to make a chicken pot pie from our leftover chicken of last night dinner. When we got up today I asked if we had everything we needed to make enchilada’s The first thing we need was a recipe for enchilada sauce after looking around for a recipe we found a recipe from Cap’n Midnight. We did have everything on hand to make this enchilada red sauce.
Enchilada Red Sauce
3 tablespoons cooking oil
2 tablespoons white flour
1/2 teaspoon cumin powder
1/2 teaspoon Mexican Oregano
1 tablespoon dried onion flakes
2 teaspoons garlic salt
1 tablespoon paprika
4 to 5 tablespoon chili powder (should not have corn or wheat flour in it)
2 15 ounce cans tomato sauce
2 15 ounce cans water
In sauce pan, heat oil on low flame, and add flour, and make a white roux (do not brown). Add all the dry spices and mix well. Add tomato sauce and water-whisk well again.
Bring everything to a low simmer, if this sauce gets too thick add some more water-simmer about 1/2 hour total. Remove from fire and cool.
This sauce is used for making enchiladas, makes about 2 quarts sauce.We added three dried chilies 1 Guajllo and 2 Chili De Arbol.
We made the sauce this morning, this evening when we are ready to eat we will put the chicken some onion and some cheese into large flour tortillas shells. After filling shells fold in the two ends and roll tortillas to seal. Place into a grassed baking pan with sides (like a lasagna pan) 9×13 inch. Cover with tinfoil
Bake at 350 degrees for 30 minutes.
Sprinkle cheese on top for the last 10 minutes
When we baked the chicken last night we flavored it with Poultry season, Galangal, Salt and Pepper. We also put some slices of lemon and clementine into the body of the chicken. We cooked the chicken in an oven roasting bag.