Tuesday, November 2, 2010

Enchilada casserole

i like to throw a bunch of stuff together in a baking pan and see what I come up with! I see it as a challenge to take stuff I have in my fridge and cupboards and make them into something yummy! This is the first time I made my own enchilada sauce. 

Here is the recipe I used:

  • 3 tablespoons vegetable oil
  • 1 tablespoon flour
  • 1/4 cup chili powder
  • 2 cups chicken stock
  • 10 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt


In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. 
Courtesy of Emeril!! 
I baked a few chicken breasts with salsa on them and then shred them, cut up half an onion, shred some cheese, and cut up corn tortillas!! Ad the sauce and mix it all up in a baking dish and top with more sauce and cheese! Now I made this for my family one of the nights I worked so i don't have a finished picture because it was all gone by the time I got home. I was going to ask Jeremy to take a picture but I forgot! He baked it at 350 until warm and bubbly!!

Don't be afraid to take what you have and make something yummy out of it. My constant challenge to myself is to make dinner without running to the little market down the street from me!!


  1. yummy! I will try this...we love mexican foods so I have played around with differnt chili powders, New Mexico chili powder and chipoltli chili powder both add an earthy but differnt touch

  2. I can have this! I'll just substitute almond cheese for the real deal and viola! Gluten free dairy free enchilada casserole!