- 1 14.5oz can fire-roasted tomatoes
- 1 t chilis in adobo sauce
- ½ t chili powder
- ¼ t cumin
- ¼ t garlic powder
- ¼ t onion powder
- salt and pepper
Whaz all in blender, then simmer in a saucepan for a while.
When ready to assemble enchiladas, reserve half of sauce for bottom of pan and top of enchiladas, then stir into remaining sauce:
- 1 c shredded Monterey Jack cheese
- 1 cooked chicken breast, chopped; or 1 14.5oz can black beans, drained and rinsed
- #putarugulaonit
NEXT TIME:
Try smoked paprika, and a pinch of oregano