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Ingredients
makes 7" x 12
1) 2 cup (280g) all-purpose flour
1) ½ tsp. (4g) salt
1) 1 tsp. (5g) baking powder
1) 1 tbsp. (13g) lard
1) ¾ cup (169g) water, room temp

In a mixing bowl combine (1) and knead for 8 minutes. Weight of dough 467g. Wrap dough with saran wrap and let it rest for 30 minutes. Weigh 39g of dough and roll to 7" circle.

Cook tortilla on a skillet at medium heat. 2-3 minutes each side.

Ingredients
makes 1041g, 4.5 cups
2) ¼ cup (44g) olive oil
2) ¼ cup (37g) all-purpose flour
3) 1 cup (227g) chicken or vegetable stock
3) 1 - 28oz crushed tomatoes
4) 3 tbsp. (24g) chili powder
4) 1 tsp. (1g) dried oregano
4) 1 tsp. (2g) cumin
4) 1 tsp. (3g) garlic powder
4) 1 tsp. (4g) onion powder
4) 1 tbsp. (11g) brown sugar
4) ½ tsp. (3g) kosher salt
4) 1 tsp. (2g) ground pepper
Combine (4) and set aside.

In sauce pan, heat (2) over medium for 3 minutes. Then add (3) and (4).

Heat for 12 minutes.

Store in air-tight container up to 2 weeks in the fridge.

Enchilada sauce: 1 cup = 224g, 7.9oz

Ingredients
5) 948g (2lbs) chicken breast (4 pieces)
5) 2 cups (448g) enchilada sauce
6) 1 - 127mL can green chilies
6) ½ medium (112g) onion, diced
7) 288g monterry jack cheese, grated
8) 1 cup (224g) enchilada sauce, additional
9) 2 green onions, chopped

Combine (5)

Option 1: slow cooker at high for 4 hours

Option 2: pressure cooker use pot in pot and cook for 10 min.

Shred the chicken, then mix in (6).

Assemble enchiladas, weigh 100g of meat and top with 12g cheese. Transfer onto plate seam side down.

Brush the top with more enchilada sauce and top with 12g cheese on each.

Bake at 350F for 20 minutes.