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Sausage potato goulash
1 lb / 500 g potatoes, 14 oz / 400 g hot dogs, half onion...
Chicken Enchiladas
Sauce:
3 tbsp olive oil
3 tbsp flour
1 tbsp ground chili powder (optional either none or to your taste)
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp salt
2 tbsp tomato paste
2 cups vegetable or chicken broth
1 tsp apple cider vinegar or white vinegar
Freshly ground black pepper, to taste
4 big tortillas
olive or vegetable oil
1 small onion finely chopped
16 oz / 450 g chicken meat cut to small pieces
1/2 tsp ground cumin
1/2 tsp garlic powder
2 tbsp tomato paste
1 cup shreded cheese mexican type
Prepare you enchilada sauce first. Get ready all the measured spices into a small bowl. In a medium-sized pot over medium heat warm the oil and pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, it takes about 1 minute. Whisk in the tomato paste and slowly pour in the broth while whisking constantly to remove any lumps.
Bring the mixture to a simmer and cook while stiring it often for another 5-7 minutes until the sauce has thickened. Remove from heat, whisk in the vinegar and season to taste with freshly ground black pepper. Add more salt, if necessary.
Prepare your enchiladas filling. You can go with your favourite combination, but this chicken one is easy, quick and tasty.
Warm up the oil in a pan a brown finely chopped onion. Add chicken and brown it from all sides. Add tomato paste and spices and let cook until the meat is done. You can shred the meat to strings.
Coat the bottom of your bakind dish with some sauce. Take your tortilas, spread some sauce over them, add chicken mix, roll up and place in the baking dish seam side down. Generously pour over with your sauce, cover with shredded cheese and bake for about 15 minutes on 355 F / 180 C until the cheese is melted.
Serve with fresh vegetable salad.