Make-Ahead Chicken Enchiladas with Red Sauce
A lot of enchilada recipes called for a can of pre-made sauce, but this homemade sauce is super simple and it doubles as a cooking liquid for the chicken (which simmers right in the sauce.)
– vegetable oil
– salt and pepper
– chipotle chili
– ground cumin
– chili powder
– tomato sauce
– chicken breasts
– shredded cheddar cheese
First you’re going to saute some onions in a 1/2 teaspoon salt and little oil. A teaspoon seems stingy to me, so I use more than that.
Next, you’re going to add a bowl full of deliciousness, aka garlic, cumin, chili powder, and chipotles in adobo sauce.
And after about 30 seconds, you’re going to stir in tomato sauce and water…
Next, you’ll need a pound of boneless, skinless chicken breasts. Add them to the sauce, and bring it back up to a simmer. Continue to cook for about 10-15 minutes.
Swipe up for the full recipe
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