Note: sauce and salad recipes have been adapted from the original versions.
Ingredients for Easy Enchilada Sauce:
3 Tbsp. extra-virgin olive oil
1 tsp. flour
About 1/4 C. chili powder
2 C. chicken stock
About 10 oz. tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
Ingredients for Enchiladas:
Canola or vegetable oil for frying
1 small yellow onion, chopped
Mexican blend shredded cheese
Homemade enchilada sauce
Ingredients for Tomato, Corn, and Avocado Salad:
1 16 oz. pkg. Mini Heirloom Tomatoes or cherry tomatoes, halved (quartered if large)
1 8 oz. can of whole kernel corn, rinsed and drained
1 ripe avocado, pitted and diced
Juice from 1 lime
1 Tbsp. extra-virgin olive oil
Pepper and Creole Seasoning to taste
Directions for sauce:
Heat oil in a medium-sized saucepan, add flour, and stir with a wooden spoon. Cook for about 1 minute. Next, add chili powder and cook for 30 seconds. Then add chicken stock, tomato paste, oregano, cumin, and stir to combine. Bring sauce to a boil, then reduce heat to low and cook for 15 minutes. The sauce will smooth out and will have a thick consistency. If you want a thinner sauce, I suggest not putting in the flour and maybe adding a little more chicken stock. You could also substitute part of the tomato paste for tomato sauce.
Directions for enchiladas:
Heat oil in a small skillet and lightly fry each side of the tortilla (they should be pliable). Remove from oil and drain on paper towel. Next, add the cheese and chopped onions and roll the tortilla and place on a separate plate with the seam side down. Top with homemade enchilada sauce and cheese. If you want the cheese to be melty, you can microwave the enchiladas for a few seconds before serving.
Directions for salad:
Mix together tomatoes, corn, avocado, lime juice, oil, and seasoning in a mixing bowl. Toss gently to combine. Chill before serving.
I served these enchiladas with a side of the tomato, corn, and avocado salad, but it would also be yummy with a side of black beans and Spanish rice. Enjoy!