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Home > A Fire & Fabulous Enchiladas on a Chilly Weekend

A Fire & Fabulous Enchiladas on a Chilly Weekend

March 1st, 2011 at 09:17 pm

We had our cold front move thru here in northern California on Thursday, Friday and Saturday. Sunday morning was chilly, but warmed quickly with all the beautiful sunshine. The weather people were forecasting snow flurries for our area. It would have been very odd because we're close to sea level and it only gets cold enough when it's clear. We ended up getting down to about 28F, but no snow here, although there were flurries in San Francisco! With the cold we had a crackling fire each night in our living room and I couldn't help but snap a pic of it. We had our lights off and just snuggled in watching TV by the firelight. The fire brought our living room temp to 83F. Oohh yeah!



Sunday I made enchiladas. Normally DH is the enchilada maker in the house, but the past few times I had been a bit disappointed. Shh..Don't tell him. It really hasn't been his fault. He has always used canned sauce and the past few times we'd tried some different brands and none were very good. I figured I could do much better.
Here is what I came up with:

- 1 29oz can tomato sauce, plus 1/4 can of water
- 1 7oz can diced green chilies
- 3 Tblsp Chili Powder
- 1 tsp Cumin
- about 1/2tsp Cinnamon
- Salt and pepper to taste
- 1/2 a large purple onion diced
- 3-4 cloves of garlic minced

In a large sauce pot I melted a pat of butter and softened the onion and sautéed the garlic (about 90 seconds). Then added all the above. Heated to a boil and then turned to low and simmered while I preheated the oven and DH shredded the chicken. (I bought an already cooked whole rotisserie chicken from the store. $5.99) I mixed about 1 1/2 cups of sauce with my shredded chicken. OMGosh it was KILLER good! I used these nice soft corn and flour blend, handmade tortillas. 8ct/$2.19. So I didn't have to pre-warm them in order to make them flexible; just used 'em right out of the package. Stuffed them with the chicken, a small handful of shredded jack cheese and in some of them I added a bit of canned corn too. Covered them with the sauce, then jack cheese then cheddar cheese. Baked at 375F for about 30 minutes then broiled on low for about 5 minutes to toast the cheese top.

Served with sour cream and some beans. I could only eat two! I made 14, so they've been dinner twice and lunch once and I've got four in the fridge right now...

hhmm..I think it's my lunch time! Big Grin

3 Responses to “A Fire & Fabulous Enchiladas on a Chilly Weekend”

  1. ceejay74 Says:
    1299016095

    Mmm, I'll have to try your sauce. Sounds super easy and delicious--I don't think I've ever put cinnamon in mine! I agree that canned sauce isn't very good, so I always find a recipe online and make my own sauce. My fave so far has you making a roux with flour first, so I'd love to try a variation where you didn't have to do that.

  2. LuckyRobin Says:
    1299022890

    Oh, that sounds yummy. I make an enchilada sauce that uses cocoa for a bit of sweetness, but the recipe is on the dead computer, so I might just try yours this week.

  3. mjrube94 Says:
    1299038583

    The fire looks great, and the enchiladas sound awesome! I'm going to try them next week...

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