Kendra's Chicken Enchiladas

I didn't know what else to call these to differentiate them from the ones in the previous post because although these too are chicken enchiladas, they are altogether different from the previous ones. Not only that - this started out as burrito filling and turned into enchiladas. I combined several recipes and added my own touch to get the finished product so my husband gave me the okay to call them mine. And I have to admit I'm proud of myself because I rarely ever venture out and create something in the kitchen - I'm more of a 'stick strictly to the recipe' kind of gal.

I began with the recipe from allrecipes for Salsa Chicken Burrito Filling:

2 boneless, skinless chicken breast halves (I used large ones)
1 (4 oz) can tomato sauce (I used at least twice that amount, if not a little more)
1/4 c. salsa (I used 1/2 cup)
1 pkg taco seasoning mix (the kind I had on hand happened to be Cheese flavored)
1 t. ground cumin
2 cloves garlic, minced
1 t. chili powder
hot sauce to taste (I didn't add hot sauce)
To turn this into enchilada filling I also used:
1 can black beans (drained, not rinsed)
1 green bell pepper, chopped

Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. I added 1/2 c to 1 c of water during this step to keep enough liquid in the skillet - oh, and I used a skillet instead of a saucepan...

With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together. Before this step I added a can of black beans and 1 chopped bell pepper to the skillet - I then covered it and let it simmer for about 5 minutes to heat the beans and pepper through.

Homemade Enchilada Sauce
While the chicken was simmering in the first step I made enchilada sauce - I didn't have any cans of it in the cupboard so I found a recipe and made it from scratch.

1 T flour
1 1/2 T olive oil
1/2 t thyme
1/2 t oregano
1/2 t cayenne
1 t cumin
1 clove garlic, minced
1 1/2 c. chicken broth (all I had was beef broth so I used that...)
1/2 to 1 c. tomato puree (I used closer to 1 c.)
1 T lime juice (I didn't have any so I omitted this)

In a large heavy skilled saute the flour and oil over medium heat for 1 minute. Add herbs and spices and garlic. Cook 1 more minute and then add broth, tomato puree and lime juice. Raise heat to high and boil stirring constantly until thickened.

To make the enchiladas I used 9 small flour tortillas. I spooned some of the filling along with a pinch of cheese into each tortilla. Then I placed them next to one another in a greased 9x13 casserole dish seam sides down. Then I dumped the homemade enchilada sauce on top and sprinkled with more cheddar cheese.

Bake at 350 for about 20 minutes or until hot, bubbly and cheese is melted.

These go great served alongside some Mexican Rice.

Mexican Rice

3 T vegetable oil
1 c uncooked long grain rice
1 t. garlic salt
1/2 t ground cumin
1/4 c. chopped onion
1/2 c. tomato sauce
2 c. chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.