Easy and Yummy Enchilada Sauce

Homemade Enchilada Sauce
•2 cups chicken broth
•4 Tbs Chili Powder
•1 tsp. ground cumin
•2 heaping tsp. garlic powder (with no salt added)
•3/4 tsp. salt
•1 pinch ground cinnamon (less than 1/16 tsp.)
•1/3 tsp. sugar
•5 Tbs. cold water
•5 Tbs. white flour

Directions:

In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.

With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

As you can see, this enchilada sauce recipe is very quick to make.

So go on, make some cheese enchiladas tonight for dinner.

Chicken & Cheese Enchilada Chowder

Ingredients:
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese (4 ounces)
• 1 cup shredded cheddar cheese (4 ounces)
• 4 chicken breasts
Method:

In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Also check out my Easy Enchilada sauce if you dont have a can in your pantry.

Crockpot Jamaican Pork Chops

I have been looking through my pantry for something I could make with Pork chops. We love the Jamaican Jerk spice when used at resturants and bought some. I thought it was time to give it a try. This recipe is my very own and I tried hard to bring out the yummy Jamaican Jerk Spice.
Ingrediants:
5 Pork Chops (Frozen or Fresh)
1 Can Stewed Tomatoes
1/2 Cup frozen corn
1/2 Cup Dry Black Beans or 1 Can drained
1 Cup Sliced Bell Peppers (Frozen is easier. Tri-color)
1 Small Onion sliced
1 Can Chicken Stock
1 Garlic clove smashed
Jamaican Jerk Seasoning

Directions:
Place everything in the crockpot starting with the pork chops. Season liberally with the Jamacian Jerk Seasoning. Cook on Low for 6-8 hours. Serve over Brown Rice.