Chicken Enchiladas with Red Chile Sauce

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I love chicken enchiladas.  I was partial to a creamy white enchilada that my mom made all growing up. It was one of the first recipes that I learned to make all on my own and I haven't branched away from it at all.  I saw this recipe a long time ago, but didn't make it until last week.  I think it is definitely going to be added to our rotation. Making your own enchilada sauce seems intimidating, but I think the extra little bit of effort was worth it. And cooking the chicken in with the sauce is genius since it added flavor and saved me a pot :)

Chicken Enchiladas with Red Chile Sauce

1 medium onion, chopped fine

1 jalepeno, seeded and chopped fine

1 teaspoon oil

3 medium garlic gloves, minced

3 Tablespoons chili powder

2 teaspoons ground cumin

3 teaspoons sugar 

2 8 oz cans of tomato sauce

1 cup water

1 large tomato, chopped

1 pound boneless, skinless chicken breasts (about 2 large pieces)

1 cup cheddar cheese, shredded

1 cup mozzarella or monterey jack cheese, shredded

1/2 c minced fresh cilantro

6-8 flour tortillas

cooking spray

salt and pepper

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 is no longer pink in the middle), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Shred the chicken into bite-sized pieces and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

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.


Recipe adapted from Tide and Thyme, but originally from America's Test Kitchen