Create-A-Enchilada

Formula for making any kind of homemade enchiladas,  Great way to use up leftovers or scrounge from you pantry.

The components:

1. Filling
2. Wrapper
3. Sauce
4. Cheese

Filling Ideas:

• Cooked Meat:  chicken, ground beef, shredded beef or pork.  You can cook with taco seasoning.
• Beans - any type of cooked beans will work
• Vegetables:  whatever you like, but they should be lightly cooked

Wrappers:

• Flour or corn tortillas

Sauce:

• Enchilada sauce - canned or homemade
• Salsa
• Tomato sauce seasoned with chili powder or taco seasoning.
• Salsa + sour cream
• Salsa + sour cream + canned cream soup

Shredded Cheese:

• Any kind you like or have on hand in copious amounts.  Good choices are Cheddar, Colby, Monterrey jack, Colby jack, Mexican blend.

ASSEMBLING:

1. Place the filling in the center of the wrapper, top with a bit of sauce and shredded cheese.
2. Roll up and place in a rectangular casserole dish that you have either greased or lightly covered the bottom with sauce.
3. Cover enchiladas with plenty of sauce and shredded cheese.  Do not leave any tortilla dry.  Garnish with green onions if desired.
4. Bake in a 350 degree oven until hot and bubbly.  (approx 45 minutes)
5. These can be frozen in the pan before or after baking.

Homemade Enchilada Sauce

Use this to made your own economical, homemade enchiladas.  Yummy! Yields 4 cups

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1/2 cup chili powder
• 4 cups water
• 1/2 cup tomato sauce
• salt to taste
• garlic powder to taste

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.
2. Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.) 

Original here. 

Creamy Chicken Enchiladas

This is a great way to use up leftover cooked chicken.  These are a great thing to mega-cook and freeze.  This is a recipe that I make on the fly and to taste.  Quantities listed below are APPROXIMATE.  Taste test!

• 2 cups cooked chicken
• 2 cans Cream of Chicken or Mushroom soup
• 1 cup sour cream
• 1/2 cup salsa
• Sprinkle of chili powder or taco seasoning to taste
• 3-4 cups shredded cheddar cheese
• Tortillas
• Enchilada sauce (optional)

Directions:
These are several ways that you can put these together.  Typically I mix the soup, sour cream, salsa and seasonings together.  I assemble the enchiladas by putting some chicken down the center of the tortilla.  Top it with some sauce and a bit of cheese and roll up.  Place enchiladas in a 9 x 13 casserole dish.  Top with remaining sauce and plenty of shredded cheese.

Alternatively, you can mix the chicken with the sauce mixture and use this in the center of the enchiladas.  After rolling them up and placing in the casserole dish, top with enchilada sauce and plenty of shredded cheese.

You can get creative and add onions, veggies, rice, or beans.