Enchiladas

Ingredients:

~ 1 pack of tortillas

~ 1 cup salsa

~ 1 bag shredded cheese of your choice

~ 2 cans of chicken or a pound of chicken or beef           ( I often make half chicken half beef for 2 options)

Enchilada Sauce

( you can use canned or you can pour over 2 cups heavy cream)

~ half stick butter

~ 1 tablespoon olive oil

~ 2 tablespoons of chili powder

~ 1 teaspoon cumin

~ 1 teaspoon paprika 

~ 1 teaspoon garlic powder

~ 1 teaspoon onion powder

~ 2 teaspoons taco seasoning 

~ 2 tablespoons flour

~1/2 teaspoon pepper

~ salt to taste, about a teaspoon or so

~ 2 to 3 cups chicken broth

Instructions:

1. Make sure your meat of choice is cooked and cooled down a bit. Brown your beef or cook your chicken if you aren't using canned. When I cook my chicken I just boil it with some peppers onions garlic and a few seasonings with 4 cups of water for about 40 mins. You can use the broth from the chicken to make your sauce later. You'll want to shred/chop chicken.

2. To make the sauce, mix all the seasonings except salt together in small bowl. In a large skillet over medium high heat add in butter and olive oil. When butter is melted add in your seasoning mix and whisk until combined, cook for about 3 mins. Slowly add in chicken broth and whisk until smooth and let it come to a slight boil whisking the whole time, boil it until thickened.

3. Add half of the sauce to the bottom of a 13x9 ( or your heavy cream or canned Enchilada sauce) To your meat of choice mix in half of the bag of cheese and the salsa to your meat. Roll a 1/3 cup or so of filling in to tortillas until all the filling is gone. Place filled tortillas in your 13x9 and then pour the other half of the sauce or cream over top. Top with the rest of the cheese cover with tinfoil and bake on 350 for 30 mins and enjoy!