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12 FOUR SEASONS BREEZE | JULY 2017 Chef 's Corner We need your contribution! Share your awesome recipe with the community! Email recipes to FourSeasonsNews@yahoo.com Chicken Enchiladas in Red Sauce By Randy Balt This enchilada recipe is the bookend to the enchiladas in white sauce recipe printed two months ago, in the May Breeze. This recipe uses a secret ingredient…your own homemade New Mexico-style red enchilada sauce (see below), which beats anything you'll find in the store. These enchiladas are filled with a chicken/onion/green chile mixture, black beans, olives, and shredded cheese. Yep, made to enjoy! Total Time: 1 hr. • Cook Time: 45 mins. • Prep Time: 15 mins. INGREDIENTS • 2 Tbsp. vegetable oil • 1 small white onion, peeled and diced • 1 store-bought rotisserie chicken or 1½ lbs. shredded chicken breast • Salt and pepper • 1 (4 oz.) can diced green chiles, slightly drained • 1 (15.5 oz.) can black beans, rinsed and drained • 1 (8 oz.) can sliced olives, drained • 8 large flour tortillas • 3 cups Mexican-blend shredded cheese • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce • 1/4 cup chopped fresh cilantro DIRECTIONS 1. Preheat oven to 350° F. Prepare your enchilada sauce, if making homemade. 2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add green chiles, and season with salt and pepper. Sauté for an additional six minutes, stirring occasionally. Remove from heat and set aside. 3. In a separate bowl combine shredded chicken and sautéed vegetables. 4. To assemble the enchiladas, set up an assembly line in the following sequence: tortillas, enchilada sauce, beans, olives, chicken mixture, and cheese. 5. Now, lay out a tortilla, and spread two tablespoons of sauce over the surface. Add beans and olives in a line down the middle of the tortilla, followed by a large spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up the tortilla and place in a greased "9 x 13" baking dish. Repeat with the remaining ingredients. Finally, spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese. 6. Bake uncovered for 25 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro, if desired. Red Enchilada Sauce • 2 Tbsp. avocado oil (or vegetable oil) • 2 Tbsp. all-purpose flour • 4 Tbsp. chili powder (*not cayenne!) • 1/2 tsp. garlic powder • 1/2 tsp. salt • 1/4 tsp. ground cumin • 1/4 tsp. dried oregano • 2 cups chicken or vegetable stock 1. 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. 2. Use immediately or refrigerate in an air-tight container for up to three days. INGREDIENTS DIRECTIONS This New Mexico-style red enchilada sauce has replaced the store-bought version I have used in the past. It is fairly mild, tastier than anything you can buy in the can, and it's quick and easy to make. As one reviewer said, "It basically turns any enchilada dish you make into pure gold." Total Time: 20 mins • Prep Time: 5 mins. • Cook Time: 15 mins • Yield: 1½ cups Note: If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like. Or, if you'd like a smokier sauce, try using 3 tablespoons chili powder and 1 tablespoon chipotle powder.

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