Red Enchiladas for 1 (Yes, 1!)


This recipe makes 3 enchiladas which is great for a small meal. I will work on creating a small batch spanish rice recipe next! 

Ingredients:


1/2 tbsp butter
3/4 tsp oil
1/2 tbsp + 3/4 tsp flour

1tsp + 1/8 tsp chilli powder 
1/2 tsp paprika
1/2 tsp garlic
1/4 tsp onion
1/4 tsp cumin
1/8 tsp Mexican oregano (crush with fingers before adding) 

1/2 tsp tomato paste (see note)
3/4 cup chicken broth (see note)
1/2 tsp chicken bouillon
1/8 tsp sugar

Directions:

1. Warm butter and oil in a 2 qt pan. Add flour and whisk until aromatic.

2. Whisk in seasonings.

3. Slowly pour chicken broth and whisk til smooth. Add tomato paste.

4. Add chicken bouillon and sugar. Heat til light boil then lower heat to simmer and cover for 10-15 minutes. Stirring occasionally until thickened to your likening.

Preheat oven to 350 degrees. 

5. Separate pan add oil to 300 degrees and quickly warm 2 corn tortillas 10 seconds each one at a time.

6. Pour sauce on a small 4x4 ceramic or pan.

7. Dip tortilla in sauce coating both sides. Fill with shredded cheese of your choice and roll and place in dish.

8. Top with remaining sauce and sprinkle with cheese.

9. Bake for 15 minutes. It's preferable to cover with aluminum foil but I forgot and it still tasted great. Let rest 5 minutes before eating.

NOTES:

I used to waste tomato paste cans by not conserving what was left by simply forgetting it it in the fridge. It rots and gets thrown out. I eventually wised up and found a great way to conserve the tomato paste!! Take a silicone ice cube tray or any mold of choice (Dollar Tree has many available at any given time) and measure out 1 tsp scoops into each cavity. Place in freezer for a few hours. Once frozen, pop out those puppies and individually wrap in cling wrap (or place in a container) and put back in freeze for future use. For this enchiladas recipe, I just half it. For a tablespoon of tomato paste take 3 cubes! It's super easy! I feel so dumb to finally implement this later than I should have. 

Chicken broth is tricky. Unless you have a lot of reserve or some in the freezer, a quick substitute is to use chicken bouillon and water. It's 1 tsp for every cup. Specifically for this recipe you would need 3/4 tsp for 3/4 water. In other words if you don't have 3/4 tsp it's 1/2 tsp + 1/4 tsp. 

Source: Micro scaled recipe from Rachel Cooks with Love watch for visual cues. 

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