Homemade Red Enchillada Sauce Nanette's

 Homemade Red Enchillada Sauce Nanette's

Ingredients:

3 Tbsp.   Flour.              --------

3 Tbsp.   Chili powder.                ]

1 tsp.      Cumin.                          ]         whisk together

1 tsp.      Garlic powder               ]         in small bowl.         ------

1 tsp.      Onion powder               ]          set aside.                         ]

1 tsp.      Coriander ground.        ]                                                  ]   Whisk flour mix

1/4 tsp.   Cayenne pepper  ------                                                 ]      into oils in

                                                                                                       ]   skillet whisk for

2 Tbsp.     Butter.               -----]          Melt in.                            ]     2 minutes

2 Tbsp.     Vegetable oil.     -----]        cast iron skillet.         -----

1/4 Cup.    Tomato Paste.        ---     Whisk into skillet mixture combine well, cook 2 min

3 Cups.       Chicken broth (low sodium) ---   reduce heat to low, Whisk in broth and

1 tsp.           Unsweetened Cocoa Powder  --   remaining ingredients

1 tsp.           Sugar

1 tsp.           Apple Cider Vinegar

A Pinch of Cinnamin

Can be frozen up to3 months in jar or disposable container or bag because it will, stain reusable containers. When ready to use that completely in refrigerator. May need to add more broth or water to get to desired consistency.

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 Chicken Enchilladas (Lime and Honey)

 

1 TBSP Minced Garlic

1 Can Chicken Broth - Put in instant pot with 2 chicken 

                                      breasts set for 25 min

1/4 Cup Lime Juice _

1/4 Cup Honey        _]    Mix and marinate cooked shredded chicken 

 

1 Cup Heavy Whipping Cream       _

1 1/2 Cup Green Enchillada Sauce  _]  Combine pour over enchilladas

 

5 Green Onions cut up                           _

1 Cup Shredded Mexican Blend Cheese_] Mix in with chicken

Pour some of the mixed enchillada sauce in with the shredded chicken onion and cheese to moisten.  

In a glass 9 X 13 baking dish spray the bottom with cooking spray, line with corn tortilla shells, layer on the shredded chicken mixture, cover with more cheese to preference, line with more corn tortilla shells and cheese, pour remaining enchillada cream sauce over.

Bake for 25 min a 350 Degrees