1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Instructions
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon 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
the garlic, chili powder, cumin, and sugar, and
cook 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 (thickest part reaches 160
degrees), 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 onin mixture, and add 1/4 cup of the enchilada
sauce, 1 cup 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 cup 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 step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour
sauce evenly on top. Top with the remaining
cheese. Cover dish with foil, and bake an
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.
Originally Submitted
4/3/2012
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