Ingredients
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
6 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1 can black olives
1 cup shredded cheese
chicken
Enchilada
Sauce
In a medium saucepan heat oil and
add flour. Whisk 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 and add olives (chopped). Cook for 15 minutes. The sauce will
thicken and smooth out.
Chicken
Filling
As the sauce is cooking, heat
shredded chicken. (I boiled a whole chicken and used ¼ of it to make four
enchiladas). Add shredded cheese (1 cup) and ¼ - ½ cup of sauce. Mix together and
remove from heat.
Dip tortilla in sauce, add chicken filling and roll up the
tortilla. Once finished with your desired
amount of enchiladas, add sauce over the top of the enchiladas
and shred some cheese for the
topping.
Place in 350 degree oven and bake for 20-30 min, or until
heated through.
·
I froze the extra sauce.
