Wednesday, November 28, 2007

Chicken Enchiladas with Chili Gravy

I really like enchiladas, but I've been wanting to try a different sauce than the tomato based kind. I got this recipe from another blog, Smells Like Home, and thought it looked yummy! I really loved the shredded chicken mixture sooo much better than ground beef. Although the chili sauce was a nice change, I think it ended up being maybe a little too much chili powder for my liking. I might experiment with the flavors a little more next time and tone it down a bit.

Chicken Enchiladas with Chili Gravy
Recipe Courtesy of Tara from "Smells Like Home"

  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1/2 a green bell pepper, finely chopped
  • 1/2 onion, finely chopped
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 2 cups chili gravy (recipe follows)
  • 4 flour tortillas **I used 5 and had plenty of filling**
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350. Heat olive oil in a skillet over medium heat.
  2. Add onion and peppers and cook for about 5 min. Add shredded chicken and stir. Add salt, pepper, and garlic powder. Remove from pan and set aside. Using the same pan, make the chili gravy as follows.
Chili Gravy


  • 1/4 cup lard **I used vegetable oil**
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1-1/2 tsp powdered garlic
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano (Mexican oregano is preferred if it’s available)
  • 2 T chili powder (either homemade or a dark brand such as Gebhardt’s or Whole Foods or McCormick)
  • 2 cups chicken broth (or water)
  1. Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
  2. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. **It took about 8 minutes for me** Add water to adjust the thickness. Makes 2 cups.
  3. Once the chili gravy is done, add 1/2 a cup to the chicken mixture and stir. Spoon the chicken mixture into the flour tortilla shells and roll up. Spread another half cup of the sauce in the bottom of a baking dish and place the rolled tortillas in the dish. Top with the remaining cup of sauce and shredded cheese. Cover with foil and bake for 20-25 min. **I served with some sour cream**

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