Quick ENCHILADA SAUCE in 8 Minutes ( NO BLENDING REQUIRED ) Express sauce for all Mexican Food

chili powder

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika offers a unique flavor with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

Gently pound and even out the chicken breasts.

Carefully slice the chicken on the side to create a pocket for cheese.

Season the chicken with 1/2 tablespoon Mexican oregano, 1 teaspoon black pepper, 1 teaspoon salt, and garlic powder.

Coat the chicken with olive oil and set aside for about 10 minutes.

Sauté onions in a pan with a sprinkle of salt for 6 to 8 minutes until soft, stirring periodically.

Set a pan on medium heat and add 3 tablespoons of oil, allowing it to warm for 30 seconds.

Add 1/2 cup Wako chili powder to the pan and toast for about 30 seconds, being careful not to burn it.

Add 4 cups of water, 4 oz of tomato sauce, and 2 tablespoons of chicken bouillon to the pan and mix well.

Cook the enchilada sauce on medium heat for 6 to 8 minutes until thickened.

Once the onions are soft, stuff the chicken with your favorite cheese.

Use skewers or toothpicks to seal the chicken.

Heat a pan on medium-high for about 1.5 minutes and drizzle with oil.

Place the chicken in the pan and cook for 6 minutes on each side, totaling about 12 minutes.

Remove the skewers and place the remaining onions on top of the chicken.

Pour the hot enchilada sauce over the chicken.

Mix Supremo queso Chihuahua with cheddar and place it on top of the chicken.

Cover the pan and cook until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary