Ingredients: |
Ingredients: 1 Medium Onion, chopped fine
2 Jalapeños, seeded and chopped fine
1 tsp Canola Oil
3 Medium Garlic Cloves, minced
3 T. Chili Powder
2 tsp Ground Cumin
3 tsp Sugar
1 (15oz) can Tomato Sauce
1 C. Water
1 large Beefsteak Tomato, seeded and chopped
1 lb. Boneless, Skinless Chicken Breasts (2 large breasts)
1 C. Extra Sharp White Cheddar Cheese, shredded
1/2 C. Fresh Cilantro, minced
1 C. Monterrey Jack Cheese, shredded
12 (6 inch) Soft Corn Tortillas
Cooking Spray
Salt and Black Pepper
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Directions: |
Directions:Preheat oven to 425º. Combine the onion, jalapeño, 1/2 tsp salt, and oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in garlic, chili powder, cumin and sugar, cooking until fragrant, less than 30 seconds. Stir in the tomato sauce, water and chopped tomato. Bring to a simmer and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover and cook until chicken is cooked through, about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture and add 1/4 C. of the enchilada sauce, 1 C. cheese and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface and spoon 1/3 C. of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered for about 7 minutes or until the tortillas start to brown slightly ( skip this if you don't like the crutch).
Reduce heat to 400 degrees. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, bake and additional 20 minutes or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, additional cilantro, etc.
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This recipe for Chicken Enchiladas with Red Chile Sauce is from