Ingredients: |
Ingredients: 1 medium onion, chopped fine
1/2 tsp. vegetable oil
Salt
3 medium garlic cloves, minced or pressed (about 1 tbsp.)
2 tbsp. chili powder (3 tbsp. for spicy)
2 tsp. ground cumin
2 tsp. sugar
2 (8 oz.) cans tomato sauce
1 cup water
1 lb. boneless, skinless chicken breasts trimmed of excess fat (about 2 large breasts)
Ground black pepper
8 oz. 50% light cheddar cheese, shredded (2 cups)
1 (4 oz.) can pickled jalapeño chilis, drained and chopped
1/2 cup minced fresh cilantro leaves
12 (6 in.) soft corn tortillas
Vegetable oil spray
1 lime, cut into wedges (for serving)
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Directions: |
Directions:1. Preheat oven to 400º. Combine the onion, oil, and 1/2 tsp. salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about five minutes.
2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center and the thickest part registers 160º, about 10 - 12 minutes. Transfer the chicken to a plate and set aside to cool. Strain the sauce through a medium mesh strainer into a medium bowl, pressing on the onion to extract as much liquid as possible; discard the onion. Season the sauce with salt and pepper to taste.
3. Shred the chicken into bite-size pieces. Toss together the chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, jalapeños, and cilantro and season with salt and pepper to taste.
4. Stack the tortillas on a microwave safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9 in. baking dish.
5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup of cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup of sauce and the lime wedges separately. |
This recipe for Enchiladas with Chicken (Amy's Austin Style) is from