Eric has been asking for enchiladas for several weeks now and I’ve just cringed inside. We’ve always made them using the canned enchilada sauce and I absolutely detest it! It makes me want to do the kid thing of wiping off your tongue with your hands & spitting all over the place! Fortunately for me, Marybeth Harvey posted a recipe for enchiladas made from scratch, in the 30 Days of Scratch Cooking group on Facebook [and gave me permission to post it here], so I’m giving it a try! It certainly sounds like an improvement to me … personal notes/adjustments are inside [square brackets].


This is the small pan!

I of course forgot to drain the tomatoes for the filling, so it was a little squishier than it should have been.  I used a combo of half Cheddar and half Monterrey Jack cheese, for what I consider the perfect meld of flavor and meltability. My pan is 9×11 and I fit 8 in there, so did the 8×8 as well with four more.  We’re swimming in enchiladas, and I have four tortillas left!!!  And I’m glad.  This is so much better than canned sauce!  I’ll need to tweak the seasonings a bit for our taste, as it’s a little on the bland side, but has a very nice flavor.  I think that adding some canned chiles would do it.  I’d say that this is a keeper!

Recipe by Marybeth Harvey


  • ¼ c butter
  • ¼ c flour
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • 2 tbs dried onion
  • ¼ tsp black pepper [I always use freshly ground mixed peppercorns]
  • 2 c broth or bouillon
  • 1/2 tsp salt
  • 6 oz reconstituted tomato paste


  • Chicken breast – cooked and shredded
  • 4 oz cream cheese
  • 1 can drained diced tomatoes or spicy diced tomato
  • Handful spinach

15 – 17 small tortillas–I made 2/3 recipe Mexican Whole Wheat Flour Tortillas using 2/3 c home-rendered lard

Shredded cheese

  1. Cook 2 chicken breast in crock pot with 2 – 3 c water, cool and shred. [I poached a whole cut-up chicken on top of the stove, using 3 c homemade chicken broth from the freezer plus 2 cups water, used just the breasts, and used 2 cups of the resulting broth in the sauce–I froze the rest of the cooked chicken in the remaining broth]
  2. Make the Sauce: Melt butter in sauce pan, add flour and cook 1 minute to thickened. Add spices, broth and tomato sauce. Cook till thickened. [I didn’t have dried onion, so just added about 1/3 c onion instead]
  3. In another pan: Place creamed cheese, chicken, tomatoes and spinach into a skillet to cook. After spinach is cooked add ½ enchilada sauce. Cook till bubbly.
  4. Spray bottom and sides of 9 x 13 baking dish [I buttered the dish]. Assemble enchiladas by placing ½ c mixture in tortilla, top with cheese, roll and place seam side down in baking dish. Top with remaining enchilada sauce and cheese.
  5. Bake for 1 hour at 350. If needed, broil for a few minutes to brown cheese. Serve with sour cream and salad. Double recipe and place one in freezer for later use! You can also leave the spinach out of the mixture and add it when rolling enchiladas. Works fine that way also.

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