Day 103: Chicken Enchiladas

Good rainy morning! It is dark and dreary outside, but I'm not complaining because I was out in my garden yesterday morning and saw new little raspberry plants coming up. Anything that helps those little babies grow is okay with me! I can't wait to eat them by the handful! I am loving all the signs of spring! It is my favorite time of year by far.

Speaking of favorites, last night I made my family's favorite dinner. If I want to brown nose my kids, I do it with chicken enchiladas. I got this recipe from a friend who got it from a little old lady who immigrated from Mexico many years ago. There is no canned sauce in this recipe. It is all made from scratch, and is easier than you would think.

Chicken Enchiladas

12" dutch oven

15-20 corn tortillas

2 cups cooked, cubed chicken

1 lg. onion, chopped

3-4 cups shredded cheddar or Monterrey Jack cheese

1 can sliced olives

For the sauce:

1 cup butter

1 1/2 cups flour

3/4 cup chili powder (Don't be scared, it isn't spicy!)

1 tsp. cumin

1 tsp. cayenne or to taste

4 quarts chicken stock or broth

For the sauce, melt the butter in a large stock pot. Add the flour and cook slowly for about 5 minutes. Gradually add the stock. Add the seasonings. Bring to a boil and cook until it starts to thicken up. Reduce heat and simmer for 45 minutes.

Assembly:

Dip each tortilla in the sauce. Place in the DO and add cheese, a few pieces of chicken, onions and 2-3 olive slices. Roll up and place in pan seam side down in a single layer. Repeat for the remaining tortillas. It is a bit messy. When the pan starts to get full, just put the dipped tortilla on top of the rolled up enchiladas to put in the filling ingredients. When the DO is filled, pour some sauce over the top, and top with remaining chicken, onions, olives and cheese. Bake at 350* for 20-25 minutes or until bubbly and the cheese is melted. I used 10 coals on the bottom and 14 on top. Serves 12-14.

**This makes a lot of sauce! It makes enough for about 3- 9 x 13 pans or 12" DOs full. The sauce freezes well, just thaw in the refrigerator and bring to a boil until it is smooth to use it.**

During Assembly

The Finished Product

The Review

This is our favorite meal. I absolutely love the sauce! While its simmering, I sneak spoonfuls of it! It is very easy to make. I make the sauce ahead of time, let it cool and freeze it in 3 freezer bags so I always have it ready. I've used it in soups and other recipes calling for enchilada sauce. My kids love this too! Don't worry about all the chili powder, it doesn't make it spicy, it just adds great flavor and beautiful color. If you like super spicy, kick up the cayenne pepper. The tortillas are so tender that they never come out whole. We just scoop out a big spoonful and eat it with chips. These get an A!