I have a client that is on a very restricted diet, which means I have to make almost everything from scratch. All the canned enchilada sauces available have salt in them. I use no salt added tomatoes and tomato paste. It’s actually really easy to make your own and you can make it mild or spicy. Instead of making one big casserole, I made individual servings for the freezer.
12 (6-inch) corn tortillas
1½ Tbs onion, chopped
1½ Tbs cilantro, chopped
1 jalapeño pepper, seeded and chopped
3 cups cooked chicken breast, shredded
2 cups enchilada sauce, divided (see recipe below)
1½ cups (6 oz) shredded reduced-fat sharp Cheddar cheese
1 cup diced tomato
1/3 cup sliced ripe olives
Preheat oven to 350°
Place the tortillas in the microwave for about 1 minute to soften.Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken, diced tomatoes and 1 cup enchilada sauce; cook 5 minutes.
Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Pour the remaining enchilada sauce over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives.
Homemade Red Enchilada Sauce
Makes 2 cups
2 Tbs vegetable oil
2 Tbs flour
2 Tbs chili powder
2 cups water
3 oz tomato paste
½ tsp cumin
½ tsp garlic powder
¼ tsp cayenne pepper
¾ tsp salt
Add the vegetable oil, flour, and chili powder to a medium pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly then add the salt. The sauce is now ready to use.