Friday, January 21, 2011

Chicken Cheese Enchiladas

If you have a little time and are in the mood for some good ol Mexican food, look no further, this is your recipe! If you are expecting a lot of people over and you don't want to cook a lot of different dishes, cook Chicken Cheese Enchiladas with a side of beans and rice this meal will surely satisfy the belly.


Ingredients:
  • 1 medium onion, chopped
  • 1 tsp canola oil
  • Kosher salt
  • 3 medium garlic cloves, minced
  • 4 tbsp chili powder
  • 1 tbsp cumin
  • 2 tsp sugar
  • 1 (28oz)can tomato sauce
  • 1 lb boneless, skinless chicken breasts
  • Freshly ground black pepper
  • 18oz cheddar cheese, shredded
  • 1 (4oz) can pickled jalapeno chilies, drained and chopped
  • ½ cup minced fresh cilantro leaves
  • 12 (6") soft corn tortillas
  • Vegetable oil spray
  • 1 lime, cut into wedges and sour cream (for serving)
*A shortcut to save some time use a rotisserie chicken.*

Directions:
  • Adjust an oven rack to the middle position and preheat the oven to 400 degrees.
  • Heat oil over medium heat, add the onion and ½ tsp salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, 8-10 minutes.
  • Stir in the garlic, chili powder, cumin and sugar and cook until fragrant, about 30 seconds.
  • Stir in the tomato sauce and bring to a simmer. Cook until the sauce has slightly thickened, about 5 minutes.
  • Nestle the chicken breast into the sauce. Reduce the heat to low, cover and cook until the chicken is no longer pink 15 to 20 minutes.
  • Transfer the chicken to a plate to cool. Shred the chicken with two forks into bite-sized pieces.
  • Toss together the shredded chicken, ½ cup of the enchilada sauce, one cup of the cheddar, jalapenos, and cilantro and season with salt and pepper to taste.
  • Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45 seconds.
  • Fill 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 greased 13×9-inch baking dish.
  • Lightly spray the tops of the enchiladas with vegetable oil spray.
  • Pour one cup of the remaining sauce over the enchiladas to cover them thoroughly.
  • Sprinkle the remaining cheddar over the enchiladas.
  • Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  • Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
  • Garnish with chopped cilantro and a dallop of sour cream. 
  • Place extra sauce, lime wedges and sour cream along with the piping hot enchiladas and devour!

2 comments:

  1. Looks delicious. Well done!

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  2. This look incredible. I can always make time for Mexican food that looks this good. ;)

    ReplyDelete