Enchisagna

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, enchisagna. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. This was an inspiration for me to make a vegetarian version. I used chopped cauliflower instead of meat.

Enchisagna is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Enchisagna is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have enchisagna using 22 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Enchisagna:
  1. Take Meat
  2. Get TIP: This is great for left over chicken or beef roast. Hamburger can be used also.
  3. Get YOUR CHOICE OF MEAT
  4. Get 3 Chicken breasts and/or thighs OR
  5. Take 3 cup Shredded beef or hamburger
  6. Make ready 1⁄4 cup water
  7. Get 1 tsp onion powder
  8. Get to taste garlic salt
  9. Prepare 4 cup shredded cheddar cheese
  10. Prepare 10 corn tortillas
  11. Prepare 1⁄3 cup diced white onion
  12. Take 1 tsp olive oil
  13. Take Sauce:
  14. Get 15 oz Can of tomato sauce
  15. Get 1 tbsp olive oil
  16. Get 1 1⁄2 cup chicken broth
  17. Take 1 tbsp flour
  18. Get 1 tbsp chili powder
  19. Prepare 2 tsp ground cumin
  20. Prepare 2 tsp paprika
  21. Take 1 tsp onion powder
  22. Take to taste garlic salt

Slowly add chicken broth while stirring. Heat the vegetable oil in a large skillet over medium-high heat. Tortillas: In a food processor, blend corn and pepper. Spread this mixture thinly on Teflex sheets and dehydrate until they can be flipped and removed from the sheets.

Steps to make Enchisagna:
  1. Heat skillet and saute chicken breasts on med. low heat in olive oil, season, add water (to make broth) and cover. Meanwhile in another skillet heat olive oil for sauce.
  2. Add flour and chili powder and brown stirring constantly. Slowly add chicken broth while stirring. Simmer 5 min.
  3. Add tomato sauce and remaining seasonings. Simmer another 10-15 min. until thickened.
  4. When chicken is done place on plate to cool. When cooled, shred into small pieces.
  5. Pour a thin layer of sauce in the bottom of a 2.5 quart casserole dish. Dip 2 or 3 tortillas in sauce and lay in dish covering to the sides (I split some in half to fit).
  6. Then make a layer of 1⁄3 of the cheese and then a layer of half the chicken. Repeat and cover again with a layer of tortillas then pour remaining sauce over covering completely.
  7. Top with remaining cheese and sprinkle with the diced onion. Bake at 350 for about 30 min. Covering for the first 15 min. Enjoy!

Tortillas: In a food processor, blend corn and pepper. Spread this mixture thinly on Teflex sheets and dehydrate until they can be flipped and removed from the sheets. A couple weeks ago, my coworker Trisha, who frequently shares her delicious culinary creations with me, fed me a bite of heaven — sort of a deconstructed, lazy white man's enchilada (sorry, Trisha - I do realize that you are Indian, and also a lady - but you know what I mean). Did I mention that it tastes really good? I like to serve this with barbecued chicken, Green Chili Enchisagna or Creamy Chicken Enchiladas.

So that is going to wrap it up with this exceptional food enchisagna recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!