Description
Say goodbye to canned enchilada sauce and get ready to experience a whole new level of taste and flavor!
Ingredients
Scale
- 1 medium onion, diced
- 1 jalapeno, seeded and diced finely
- 1 tablespoon olive oil
- 3 medium cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1, 15-oz can tomato sauce
- 1 cup water
- 1 can diced fire roasted tomatoes
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 2 cups of the cheese blend of your choice (cheddar, monterey jack, Mexican blend, etc)
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Instructions
- Preheat oven to 425.
- Heat a large saucepan over medium heat and add oil. Once shimmering, add onion, jalepeno and 1/2 teaspoon of salt. Cover and cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Add the garlic, chili powder, cumin and sugar, and cook until fragrant and covering the veggies, less than 30 seconds. Stir in the tomato sauce, water and tomato. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Add the chicken to 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.
- Pour the sauce through a strainer into a medium bowl. Press down on 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.
- Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and add 1/4 cup of the enchilada sauce, 1 cup cheese and the cilantro. Stir to combine.
- Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Working one at a time, spoon 1/3 cup of the chicken mixture down the center of each tortilla.
- 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.
- 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. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
- Serve with toppings of your choice. I recommend sour cream, avocado, hot sauce, salsa, extra cilantro, etc.