I’ve noticed that when you begin cooking all the time you suddenly find that there are so many recipes that you can make better at home than you can get at a restaurant. This is absolutely one of them!
I had never made enchiladas until tonight and I am certain this is going to become a regular in our home. I cannot thank Josie at Pink Parsley enough for this recipe – it is out of this world!
The chicken stayed very moist inside the warm tortillas and the red chili sauce was incredible – full of flavor but not overly spicy.
1 Medium onion, chopped
2 Jalapenos, seeded and chopped fine
1t. Canola oil
3 Medim cloves garlic, minced
3T. Chili powder
2t. Ground cumin
3t. Sugar (I used 2t.)
1 15-oz Can tomato sauce
1 Large beefsteak tomato, seeded and chopped (I omitted)
1lb. Boneless, skinless chicken breasts
2C. Shredded cheese of choice (I used a soy blend)
1/2C. Minced fresh cilantro
12 (6-inch) Soft corn tortillas
Salt and ground black pepper
Combine the onion, jalapeno, 1/2 teaspoon salt and oil in a large saucepan. 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 slightly.
Preheat oven to 425 degrees.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible, set aside. Season sauce with additional salt and pepper to taste (I didn’t need to add any extra salt).
Shred the chicken into bite-sized pieces. Add to the onion mixture, 1/4C. 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, 30-45 seconds. Spread the tortillas on a clean work surface, and spoon 1/3C. of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 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.
Husband Rating – 5 out of 5 – “Absolutely brilliant! My wife rules!”