Enchiladas for Aubrey

I knowwww. I already posted a recipe for enchiladas. But you know what? They’re one of my favorite foods. So this is neither the first nor the last recipe for this delightful little meal that you’ll find on this blog.
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I made these for friends of mine that recently welcomed an adorable new little girl, Aubrey Elizabeth, into their world, and it’s probably my favorite {recent} recipe for enchiladas that I’ve made. Enchiladas are an easy meal to deliver to friends whether it’s for newborn babies, a loss in the family, etc. There are a couple of ways you can do it: assemble and bake ahead of time and then they can microwave them as they want them. You can also bake them and then freeze them (just be sure to let them cool completely before freezing or they’ll get soggy when they defrost) — this is a great option if they are just stocking up on meals and don’t need a meal immediately. Finally, the way I did them was to assemble them completely, cover with plastic wrap and tin foil, and then delivered the following evening along with all the fixings. They popped them straight into the oven and had a fresh meal 20 minutes later.

Now, as for this particular recipe, it’s REALLY good. I personally think it tastes just like the store-bought version of enchilada sauce, but better (obviously) and healthier (obviously x2). Super easy ingredients and ridiculously quick to put together? Yep, my two favorite qualities in a meal. Sold.

Ingredients (for the sauce):

  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. flour
  • 4 Tbsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken broth

For the enchiladas:

  • 1 (15.5 oz.) can black beans, drained
  • 1 cup yellow corn
  • 2 cups cooked chicken, shredded
  • 1 cup onion, diced — no, I didn’t actually put onion in my enchiladas. But if YOU wanted to do something gross like that, this is how much you’d need.
  • 1 (4 oz.) can chopped green chiles
  • 3 cups Mexican-blend shredded cheese
  • 8-10 flour or whole wheat tortillas


Preheat oven to 350 degrees. Lightly grease a large baking dish. I used a disposable baking pan because I was delivering to friends. Otherwise, I would have used a 9″ x 13″ glass pan.

To make the sauce, heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick. Add shredded chicken to your sauce.

To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, corn, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top.

Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

Yields: 4-6 servings

(Sauce) Recipe from: Gimme Some Oven


One thought on “Enchiladas for Aubrey

  1. Pingback: Chicken Enchilada Quinoa Bake | Peonies and Pomegranates

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