Wednesday, December 7, 2011
These have become my favorite way to prepare enchiladas; the homemade red sauce has tons of flavor with just the right amount of spice and they're definitely just as good as any enchilada from a Mexican restaurant. The last time I made these we used both chicken and beef, while they both were delicious, I think everyone was in agreement that chicken was the real winner.
This dish does take a little more time than simply opening a can of sauce, but as soon as you take that first bite you'll understand! Make the sauce up beforehand to save some time, just mix the chicken in before you prepare them. This has become my favorite meal to bring to new parents, what better way to help them out than with a wonderful homemade meal like this? Put these enchiladas on your menu, you won't regret it!
2 jalapenos, seeded and chopped fine
1 teaspoon olive oil
2 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon sugar
1-15 oz. can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts, cooked
2 cups shredded cheese (I used combo of cheddar and monterey jack)
1/4 cup minced fresh cilantro
10 flour tortillas (I use Azteca brand)
Combine jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until peppers have softened, 6-7 mins. Stir in garlic, chili powder, cumin and sugar, cook just until fragrant, less than 30 seconds. Mix in tomato sauce, water and chopped tomato. Bring the sauce to a simmer, lower heat and cook until slightly thickened, about 5 mins.
Shred chicken into bite size pieces and put into medium sized bowl. Add 1/4 cup of sauce, 1 cup of cheese and cilantro. Stir to combine.
Preheat oven to 375. Lightly oil a 9x13" baking dish with cooking spray. Spoon 1/3 cup of chicken mixture evenly down center of tortilla. Roll up tortilla around filling tightly, and place in prepared baking dish, seam-side down. Repeat with remaining filling and tortillas. (I always end up having to use 2 pans, 5-6 enchiladas to each pan) Pour remaining sauce over top of tortilla shells and sprinkle with remaining cheese. Bake for 25-30 mins. or until enchiladas are heated through, cheese is browned and tortillas are slightly crispy. Remove from oven, let stand for 5-10 minutes before serving.
Source: adapted from Annie's Eats