Jan 8, 2014

Chicken Enchiladas and Enchilada Sauce Recipe

It used to be that I stocked cans of tomato sauce in my cupboard for making pizza sauce and enchilada sauce.  But then I bought Thrive Tomato Powder.  It only takes a moment to turn the powder into sauce.  I've tried several different recipes but this week's trial seems to be a winner.  I used this recipe from Healthy Family Cookin to get started.

I grabbed my Thrive Tomato Powder and got to work.

 Adapting the original recipe just a bit, I added salt, Thrive dehydrated onions, and garlic powder to my tomato powder. 
After boiling the water, I added it to my tomato powder mixture.  Next up, convert this tomato sauce to enchilada sauce.
For that I turned to this enchilada sauce recipe I've used for years but I changed it up some (replaced the salt and garlic with garlic salt, and reduced the chili powder to 1 T per my child's complaint that it's been too spicy).

Now let's turn it into enchiladas.  I've used this recipe for years. I'm often asked "what should I buy?" by those just getting started.  My favorite advice is to pick a family favorite recipe and convert it to Thrive ingredients, then purchase those items.  This is one of those recipes for me.  And I have purchased the ingredients - I just didn't use them this time. 
This day, I chopped up leftover chicken breast, added 1 recipe of cream of chicken soup substitute (made from white bean flour), a can of Rotel and regular cheddar cheese.  Next, I poured in 1/2 of my enchilada sauce.  To convert, simply use rehydrated Thrive Freeze Dried chopped chicken and rehydrated Thrive Freeze Dried Cheddar Cheese (or go crazy and use both the cheddar and Thrive Freeze Dried Monterey Jack!).

 Spoon into flour tortillas, roll them up and lay down in a sprayed 9x13 pan.
Once you've used up all the "enchilada goop" (we use fancy words like that at our house), cover the enchiladas with the remaining enchilada sauce and as much cheese as you like (we like a lot).  Bake at 350 for 30 minutes.

Here are the recipes for you:

Tomato Sauce
¼ Cup + 2 Tbsp. Thrive Tomato Powder
1/8 tsp. salt
¼ tsp. garlic powder
¾ Cup + 2 Tbsp. water, boiling
In a small bowl combine the tomato powder, salt, onions and garlic powder. Pour hot water over powder mixture and stir until thoroughly dissolved. Makes the equivalent of 8 oz of tomato sauce.

Enchilada Sauce 
2 T vegetable oil
2 T flour
1 T chili powder
1/2 t ground cumin
1 recipe tomato sauce (above)
2 c water
1 t garlic salt

Heat oil in 2 qt saucepan; stir in flour and chili powder.  Cook for 1 minute.
Add remaining ingredients, bring to a boil and then simmer for 10 min.
 (converted and changed from recipe I found here years ago)

 Chicken Enchiladas
1 pkg flour tortillas (soft taco or burrito size - your preference or what's on sale)
1 can cream of chicken soup or 1 recipe of substitute
8 oz shredded cheddar or mexican blend cheese (Thrive Cheddar or Monterey Jack cheese)
1 can Ro-Tel (original works but the Mexican version with cilantro and lime is best)
2 cups leftover chicken or rehydrated Thrive Chopped Chicken
 Enchilada Sauce (recipe above)
Combine chicken, soup, Ro-Tel, 3/4 of the cheese and 1/4-1/2 of the enchilada sauce.

Spray bottom of 9x13 pan.

Put 2-3 large spoonfuls  into each tortilla.  Wrap tortilla around filling and place seam side down in 9x13 pan.  Pour remaining sauce over enchiladas and cover with remaining cheese.

Bake at 350 degrees for 30 minutes.