Its no secret that I love Mexican food and these enchiladas are seriously delicious. I was browsing my favorite blogs the other day and came across this recipe on Annie's Eats. Its a little more complicated than most but promise me you will give it a try....its really really good.
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 tsp. canola oil
- 3 cloves garlic, minced
- 3 tbsp. chili powder
- 2 tsp. cumin
- 1 tbsp. of sugar
- 1 (15oz) can tomato sauce
- 1 cup of water
- 1 tomato, seeded and chopped
- salt and pepper
- 1 lb. boneless, skinless chicken breasts
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 cup minced fresh cilantro
- 10-12 (6 inch) soft corn tortillas
-Combine the onion, jalapeno, and oil in a large saucepan over medium heat. Cook until softened, about 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
-Place the chicken in the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through, about 15-20 minutes. Transfer the chicken to a plate and set aside to cool.
-Strain the sauce through a mesh strainer into a medium bowl. In one bowl should be the liquid and in another bowl the onion/jalapeno/tomato.
-Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in 1/4 cup of the enchilada sauce, 1/2 cup of each shredded cheeses, and cilantro (I used less cilantro than called for cause the hubby doesn't like it). Stir to combine.
-Preheat oven to 425. Oil a 9x13 baking dish with cooking spray. Heat the tortillas for 30 sec. in the microwave to make them soft and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of the tortilla. Roll up and place seam side down in baking dish. Repeat.
-Lightly spray the tops of the tortillas with cooking spray. Bake uncovered for 6-8 minutes until slightly browned.
-Reduce over temperature to 400. Remove enchiladas and pour remaining sauce over the top. Sprinkle with the remaining cheese. Cover the dish with foil and bake for 20 minutes.
-Remove foil and bake for 5 more minutes until the cheese is melted and bubbly. Remove from oven and let cool for 5 minutes before serving.