Forever and Ever, You'll Stay in My Heart

Smothered Enchilada Sauce Chicken???

My mother's enchilada sauce, well what I believe is the recipe, is too good to reserve only for those special occasions where I have the wherewithal to roll individual enchiladas.  Baked enchiladas are a lot of work, especially in the summer months.  Braising chicken thighs in this delicious sauce after browning creates an excellent stewy meal that you can make on the stove top (or crockpot).  Yes, crocks are great but if  you have to brown the meat first in the dutch oven, which you MUST,then it's much more of a time-saver to keep the party going on top of the stove.  In my opinion, the flavor difference is fairly massive. 

Some days you also must double-carb it with mashed sweet potatoes and herby rice.  The cool, crisp lettuce, onions, and tomato along with a fork-full of chicken and sauce, make up the perfect bite.

I love this sauce and I feel it could be used in several, creative ways but I can barely make it correctly consistently let alone turn it into multiple condiments.  When I do, I'll share the recipe. NOT!  This time I added corn, peppers and onions to the sauce.