Enchilada Sauce Recipe Mels

Lightly grease a 9x13 inch baking dish.

Enchilada sauce recipe mels. Top with the remaining cheese. Place the shredded chicken in a resealable bag or other covered container. In a small bowl whisk together the honey lime juice chili powder garlic powder salt and pepper.

Add the onion and garlic and cover. Cook for 5 6 minutes stirring once or twice to make sure the garlic and onions aren t sticking adjust the heat if they are. In a medium saucepan heat the oil over medium heat until hot.

Cook stirring often until crisp tender. Blend well and cook stirring constantly for about a minute. The sauce will thicken some more as it cools.

Add the salt oregano garlic powder pepper cayenne pepper and flour. Season to taste with salt. Spread 1 4 cup of the sauce in a thin layer on the bottom of the dish.

Preheat the oven to 400 f. Simmer for 30 45 minutes or until it has reduced down to a velvety consistency. Remove the foil and bake another 5 minutes until the cheese browns.

Raise heat to medium high and bring the mixture to a simmer then reduce heat as necessary to maintain a gentle simmer. Refrigerate for 30 minutes or up to 8 hours. Cook until the onions are soft but not browned.