As I said at the top of this post, every layer of this recipe has flavor. To start with, your not going to use just cooked shredded chicken breast. Your going to use chicken breast cooked in broth with spices. If your a busy momma or daddy and like to prep ahead for weeknight meals, cook the chicken the night before . Shred it and refrigerate it to use the next day. If you’re looking for a super fast dinner, you could always use a rotisserie chicken from the supermarket.
Making the homemade enchilada sauce is as easy as making a homemade gravy and again, can be made a day ahead and stored in the refrigerator. You start the enchilada sauce by whisking and cooking the flour and oil together like a roux. After it’s boiled and cooked a couple of minutes, add the spices and whisk to combine. The chicken broth is added to the pan and simmered until the mixture slightly thickens. Think of it as Mexican gravy. A rich delicious combination of flavors you can make right at home.
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