These enchiladas are so yummy!
We enjoy Mexican dishes at our house and this recipe taste just like what you would get at a restaurant. My husband requests this often and I even make this for company. Once you try this recipe it will become a staple in your house too. With the chicken cooking in the sauce until tender and then wrapped up on tortillas with lots of cheese. What is not to like about these?
The beauty of this recipe is even though the sauce is made from scratch it is really quite easy. So, go ahead and make these for dinner tonight.
On a side note I know that it has been a while since I have posted a recipe, but I am back in the routine now and have some yummy recipes coming.
Red Chile Chicken Enchiladas
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon of oil
3 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
16 ounces tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup cilantro
12 6 inch corn or flour tortillas
salt and pepper
- In a large saucepan, combine onion, jalapeno, 1/2 teaspoon of salt and oil. Cook over medium heat stirring often until the peppers and onions are soft about 8 to 10 minutes.
- Stir in the garlic, chili powder, cumin and sugar and cook till fragrant about 30 seconds. Add in the tomato sauce and water and bring to a simmer.
- Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until chicken is cooked through. 12 to 20 minutes. Transfer the chicken to a plate and set aside to cool. Keep cooking the sauce until thickened about 5 minutes.
- Strain the sauce through a fine mesh strainer. Extract the liquid as much as possible from the onion mixture. Put the onions and pepper in a large bowl.
- Shred the chicken into bite size pieces and put in the large bowl with the onion mixture. Add 1/2 cup of enchilada sauce, 1/2 cup of cheddar cheese, and 1/2 cup of Monterey jack cheese and cilantro. Toss to combine.
- Make sure your tortillas are workable. If using corn you might need to microwave them for a bit until pliable. Spread the tortillas on a clean work surface and add 1/3 cup of chicken filling to each and tightly roll up each. Lay seam side down in a greased 9×13 baking pan.
- Heat oven to 400 degrees. Pour remaining enchilada sauce on top of enchiladas and top with remaining cheese. Cover with foil and bake for 2o minutes.
- Remove foil and bake for another 5 minutes. Remove from oven and let stand 10 minutes before serving. Serve with all your favorite toppings sour cream, guacamole, and salsa.
Recipe Source: Cook’s Illustrated