Chicken Enchiladas with Quick Chili Gravy

Countdown to Turkey Day!

It's almost Turkey Day and I've been so pressed for time this week I needed to create a quick lunch for Big Goo and I.

If it's Mexican food, it's always Big Goo approved! These Chicken Enchiladas with Quick Chili Gravy are really delicious!

Chili gravy is a Tex-Mex sorta thang...it's thick, unlike traditional enchilada sauce which is a lot thinner. It's also made with chili powder whereas my traditional enchilada sauce is made with dried chiles.

Don't forget I also have the New! Crock-Pot® Digital Slow Cooker with iStir™ Stirring System Giveaway (entry below).

Thanksgiving is tomorrow and I wanted to take a moment to thank my family who have been very instrumental with my love of food, eating and cooking.

First, my mom and aunties, they taught me pretty much everything I know about cooking Southern food, they're experts...yes Martha...experts...lol.

Hey, I love Martha so don't go there! I might as well thank Martha Stewart for introducing me to gardening which produces food, that I actually eat...lol!

Then there's my cousins, my eldest cousin Melody, aka...my second mom when I was a kid...taught me so much growing up, like the proper way to roll a burrito, yes people, it's a skill involved in burrito rolling...if you don't believe me, ask Big Goo, who can't roll a burrito and all his meat falls out the other end.

Melody also taught me how to properly stuff a roast and how to make the best....I mean the best stewed burrito meat on the planet. We used to make a big pot of meat and beans and then stuff the burritos, roll them perfectly and freeze them.

Oh and her pancakes...yep...she taught me how to make giant pancakes as well...and I owe my craftiness to her and Martha Stewart. Melody and I would paint ceramic figurines all the time which was my introduction and grew into my love of art and color.

And one must not forget...Melody always told me, I am not sure if she even remembers saying this to me...all the time, but I do... "Right now baby girl, you're a caterpillar, but one day, you're going to grow up and be a beautiful butterfly...just like me..." lol...she was so right...!

Then there's my cousin Stephanie aka...mom/big sister #3...lol...who taught me not only how to drive...yes...she took the risk...lol. Melody tried once with me and gave up...I didn't blame her at all.

Stephanie also taught me how to make pralines...and deviled eggs...we used to be in my aunts kitchen stirring, for what seemed like an eternity! I would be thinking, can't we just buy these already...lol!

But when I tasted them, I knew fresh was always best. Oh...I forgot to mention...pimento cheese stuffed deviled eggs...recipe coming soon!

Then there's the mighty enchilada. My cousin Bern taught me how to make Enchiladas when I was about 11 or 12 years old. Bern probably doesn't even remember...yes, it's been that long.

I remember the first time we made them, we were sitting at my aunts dining room table and Bern came over with all the fixings for enchiladas.

Bern was like, I am making enchiladas and I was thinking to myself, don't you buy those at the Mexican restaurant.

Well I watched and learned and when it came time to fill and roll them I was given the honor and yes people...I was quick, fast, and efficient...just like I am now...lol!

From that day forward, I became an enchilada making mama and now I have the privilege of passing down the Enchilada making legacy to my Baby Girl.

Don't think I forgot about you...my blog followers...thank you so much for making this year very special and always supporting me, it never goes unnoticed...

Have a Happy Thanksgiving!


Chicken Enchiladas with Quick Chili Gravy

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2

Ingredients:

2 chicken breast, boneless, skinless, diced
2 cups chicken broth, low sodium
1/4 cup cooking oil
1/4 cup flour
2 tablespoons chili powder
1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1/2 tablespoon oregano, crushed
pinch of salt
pinch of sugar
olive oil

For the Enchiladas:

8 corn tortilla shells
2 cups of cheese, grated
1/2 cup cooking oil
cooked chicken, diced
chili gravy sauce
green onions
 
Directions:

Preheat oven to 375 degrees.

Mix seasoning blend for chili sauce and set aside. Rinse chicken and pat dry, cut into 1 inch chunks, season with 1/2 tablespoon of seasoning blend, mix well, set aside.

Heat cooking oil in pot over medium low heat, add flour and whisk well for about 2-3 minutes, add seasonings and mix well for about 30 seconds, add broth, bring mixture to boil, reduce heat to simmer, allow to simmer for about 10 minutes. Taste for flavor, thin out with water if needed or extra stock. Set aside.

In a medium skillet heat about 2 tablespoons of olive oil, add chicken and cook for about 6-8 minutes, mix well. Remove from heat, allow to rest about 5 minutes and chop into smaller chunks.

Place cooking oil in pan and heat over medium heat, add tortilla shells one at a time, cook for about 30 seconds on each side, place on paper napkins to drain, repeat.

To Assemble enchiladas, place 1/2 cup of Chili Gravy in the bottom of medium casserole dish, spread evenly, dip one corn shell into remaining chili gravy, place in casserole dish, top with about 1-2 tablespoons of cooked chicken and 1-2 tablespoons of grated cheese, roll up, place seam side down in casserole dish, repeat.

Top with remaining cheese and green onions, pour remaining Chili Gravy over the edges of enchiladas, to prevent drying out. Drizzle a little Chili Gravy on top of cheese and green onions.

Cover with foil, bake at 375 degrees for 30 minutes, remove foil, bake 10 minutes more uncovered. Enjoy!

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