I’m sure that you got your fill of Mexican food this weekend but these were too delicious to share. I was a little bit enchilada’d out for a while simply because I was eating them so frequently but I think this recipe has revived my love for enchiladas. This dish is a delicious hybrid of fajitas and enchiladas and you can spice it up as much as you’d like. The sauce is enough for a large batch of enchiladas or you can store it and use it a second time. Either way, these are great the first time around or heated up for lunch the next day.
Let’s craft the sauce first. Melt the butter in a saucepan over medium heat and add in the flour. Cook for 2-3 minutes until it turns golden in color. In a separate saucepan bring the water to a boil and then add in the soup base. Cook for 2 minutes to a rolling boil and then add in the tomato sauce and chili powder. I also added in a teaspoon of chipotle chile powder to turn up the heat. Continue to boil the base and then add in half of the butter mixture. Whisk until well combined and then add in additional butter mixture as needed. The sauce will be thick but pourable and you should keep it warm until you’re ready to make the enchiladas.
For the fajita vegetables you’ll want to sauté them in oil until they are tender. Season them with the adobo and pepper. Remove from the heat and keep them warm.
Now you can start assembling the enchiladas. I’m a fan of flour tortillas for my enchiladas but you can also use soft corn tortillas. If using corn tortillas you’ll want to heat a little bit of oil in a pan and swirl the tortilla around briefly to soften them. Fill each tortilla with a generous amount of chicken and vegetables, roll and place seam side down in a 13×9 baking dish. Finish rolling all of the tortillas and then top with 3 cups of the sauce and cheese. Bake at 350° for 25 minutes.
Garnish your plates with sour cream, guacamole, rice and beans and serve.