(First, I want to give a huge shout out to the mods who run this place. It’s been a home for a lot of us for the last six years. You’ve seen us through joyful times and rough times – and given us belly laughs along the way. And thanks for letting us share recipes on Sunday. Thank you, thank you, thank you, for all you do.)
So, that happened. Aside from a personal loss or death in the family, I’ve never needed comfort food more than this week.
With the radio on in the background every night, making this has become rote.
“As President-Elect Trump is set to meet with President Obama…”
“First I need to heat the oil and add the flour.”
“Clinton supporters are still stunned…”
“Stir in the chili powder for 1 minute.”
“World leaders are nervous…”
“Add the tomato paste.”
“Members of the Muslim community are increasingly uneasy…”
“Stir in the broth.”
“Members of the LGBTQ community are increasingly uneasy…”
“Stir well.”
And sigh.
Don’t just save these for historically awful occasions though.
They’re savory and spicy, and just might make the world feel like a slightly less surreal place.
In other words, they’re perfect for any old Tuesday night.
Jalapeno Enchilada Sauce Ingredients:
- 1 tablespoon vegetable oil
- 1 tablespoon unbleached white flour
- ¼ cup chili powder
- 1 (6 oz.) can tomato paste
- 2 cups chicken or vegetable broth
- 2 tablespoons chopped pickled jalapenos
- 1 tablespoon dried oregano
Instructions:
Heat the oil over medium heat in a medium saucepan. When the oil shimmers, add the flour and stir well. When the mixture is smooth, add the chili powder and stir for 1 minute. Add the tomato paste, broth, jalapenos and oregano. Stir well, and simmer over medium-low heat for 5 minutes.
Enchilada Ingredients:
- 1 cooked chicken breast, shredded
- 1 bell pepper, diced
- 1 small onion, diced
- 1 can diced green chilies
- 2 tablespoons chopped cilantro
- ½ cup shredded Monterey jack cheese, divided
- 4 flour tortillas
Instructions:
Preheat oven to 375 degrees.
Mix the chicken, bell pepper, onion, chilies, cilantro and ¼ cup of the cheese together in a medium bowl.
Add ¼ cup of enchilada sauce to the mixture, and stir well.
Divide mixture between the tortillas, and roll up securely.
Ladle 1 cup of enchilada sauce in a 9×9 baking pan.
Place the enchiladas seam side down in the pan.
Ladle desired amount of enchilada sauce over the enchiladas.
Top with remaining cheese.
Cover dish with aluminum foil, and bake for 15 minutes.
Remove foil and bake for 20 minutes, or until the cheese is golden brown.
Serve immediately.
(Photos by Launie K.)
