These are not your normal Enchiladas. I happened upon making this recipe by accident, and it so delicious that it is our favorite meal around here. If you take this to a covered dish event, you are sure to get multiple requests for the recipe. The tortillas made from scratch take the longest to make, so I suggest making them ahead of time and then the preparation and cooking time combined should only be about 35 minutes. Otherwise, plan for some extra time to make the tortillas.
The Tortillas
Ingredients:
2 Cups of Whole Wheat Flour
1 Cup of All Purpose Flour
1 Tsp of Salt
2-3 Tbsp of Sugar
1/3 cup of Oil (I use Olive or Canola Oil)
1 Cup of Warm Water
Directions:
Mix Sugar and Flour together in a bowl. Add Oil and mix with a fork. Dissolve the salt into the warm water then add slowly and mix into the flour mixture. Shape into a dough ball and knead for 3 minutes. Cover and let sit for 30 minutes. Then make golf ball size balls, and roll out with a rolling pin until you have a flat round tortilla. Dry fry in a pan until they are slightly brown on each side. Usually makes 16-20 Tortillas, depending on how big you make them.
The Sauce
Ingredients:
2/3 Cup of Water
2 8 oz. cans of tomato sauce (I used Muir Glen Organic)
1 Tbsp Chili Powder (will not make the sauce hot)
1 tsp of All Purposes Seasoning
1/2 tsp Cumin
1/8 tsp Garlic Powder
1/2 tsp Salt
Mix all ingredients together and bring to a boil for five minutes. Taste and add more salt and seasonings as needed.
The Enchiladas
Ingredients:
10-12 Tortillas
Sauce
Pre-Cooked Chicken (season how you like – I usually just use the extra meat leftover on a Rotisserie Chicken)
Goat Cheese (if you want to, use Cream Cheese, but it will NOT be as good)
Directions:
Preheat oven to 375.
Dip your tortillas in the sauce until they are completely covered with sauce. Place in a greased dish. Put in Chicken, then spread little clumps of goat cheese on top of the chicken. Roll up to make a wrap and place in the pan. Repeat until you have filled up the pan (about ten wraps), and then pour the remaining sauce over the wraps. Bake for 15-20 minutes.
Serve with a side of refried beans, or other vegetable.
Because of the goat cheese and the sugar in the tortillas, this makes for a nice sweet and creamy dish that is sure to be a hit! I know this may seem like a crazy combination of ingredients to some of you, but trust me, it is delish!
{ 10 comments… read them below or add one }
We just had the most DELICIOUS SALMON EVER! Recipe is here….
http://www.bettycrocker.com/recipes.aspx/grilled-salmon-with-honey-soy-marinade
This looks soooo delicious. I’ve made my own corn tortillas using masa harina, but never found a decent flour tortilla recipe. Your sauce looks yummy and easy, too. Thanks!
Chinese flat noodles with green peppers and beef – yum! http://unemploymentsurvivalblog.com/2009/08/27/chinese-flat-noodles-ho-fun-with-green-peppers-and-beef/
.-= Ellie´s last blog ..Andrew Keegan Abuses His Girlfriend =-.
This looks so yummy, Crystal! I’m definitely going to try it out! Thanks for sharing!
Jaycie
Mmm. The goat cheese is a great idea. I have some in the freezer waiting. Do you think this would freeze or would the tortillas get soggy?
Not sure Saskia. You can “buy” enchiladas that come frozen in a box, so I’m assuming you could do the same with this recipe. Not sure though. Only one way to find out.
OHHHH they look so good. I cheat on the tortilla’s though. We found a bag of tortilla mix in the area where our flour is. Just had to add water – kneed into ball and let it rest 5 mins – We got a super deal on an electric griddle a couple years ago and use that to “fry” them on
can’t wait to try your recipe
Oh man, we Texans LUV some great Mexican food. I am SO making this.
like “All Purpose Seasoning” it’s actually labeled this. You could use Italian Seasoning if you wanted to.
Quick Q: all purpose seasoning? You mean like Season salt??