Having fun? Well I still am! This week we will be doing enchiladas. Yet another dish that is highly customizable and very easy to make. As most of you have probably already made enchiladas before and probably have a go to recipe, how many make their own sauce? Whether you use corn tortillas or flour tortillas, vegetables or meat, or what kind of cheese you use how are your enchiladas come out can easily be influenced by the sauce. I will actually be making the sauce today because the recipe says that it gets better as it sits in the refrigerator. Don’t worry I will be doing a batch for the session this week for anyone who does not feel comfortable making a sauce from scratch. This way I can compare how a sauce that sits for a few days compares to a sauce that just simmers for a little bit. Having said that this week’s recipe will contain a couple of procedures that are optional for people who want to have more of their creation made from scratch!
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days
*Making my own stock by boiling chicken thighs with veggies and seasonings and shredding the chicken for the enchiladas.