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Layered Enchiladas a Little Different

I made these delicious enchiladas using this recipe for the sauce. I made a lot of the enchilada sauce mix and it's so easy to throw it together for a meal that way (Scroll down for the sauce mix recipe and instruction). 

Enchilada topped with fresh Pico de Gallo.
I added an unusual ingredient to these enchiladas, green cabbage, chopped small. It gave them added moisture (since the cheese is lacking and can't accomplish that) and nutrition and honestly, none of us could taste it in there, even though I put like half a head.

In the bowl of chopped ingredients:
grilled chicken, cut bite-sized
Cabbage cut small
Black and Pinto Beans
Finely chopped red bell pepper.
Coarsely chopped cilantro
Garlic Salt



Boiling Enchilada Sauce
Coating tortillas and layering ingredients.


You can make the sauce each time you make enchiladas using THIS RECIPE, or you can make some dry sauce mix in advance to help dinner preparation be more speedy.

Red Enchilada Sauce Ready-Mix Recipe and Instructions

3/4 cup chili powder
3/4 cup cumin
1 1/2 cups flour
2 Tbsp ground oregano
6 Tbsp beef bullion

Directions for the mix:
1/4 cup dry sauce mix
2 cups water or bean juice
3 Tbsp oil
 Combine and heat over medium heat for 5 minutes. Ready to use in enchilada recipes!

We love this stuff and I love having the dry mix ready for me when dinner time rolls around. I'm grateful to my friend Erin for sharing this family recipe with me.

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