Chicken Enchiladas with Red Chile Sauce


These enchiladas are TO DIE FOR.  Ugh, perfect comfort food.  It does take a while to mix all of the ingredients together, so not your typical 30 minute meal, but it is quite delicious.

Enchiladas are my favorite type of Mexican food.  I remember back in college, we went to San Miguel de Allende, Mexico with my friends Rue and Helena.  Oh my gosh, what a beautiful place—cobblestone streets, family businesses everywhere, and delightful restaurants everywhere!  A normal person would venture to order something different on the menu, since they’d be in Mexico!  But me?  Nope, still went with my enchiladas!  Although Helena laughed at me the whole trip for that, I will always choose enchiladas!

When shredding the chicken for the enchiladas, I would do it with your hands.  Although it may take some extra time, you can make the bite-size pieces a lot easier that way.  Other than that, it’s a very straightforward recipe—just let everything simmer and enjoy the final product!

YIELD: 4-6 servings

TIME: 2 hours

1 medium onion, chopped
1 tsp salt
1 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp ground cumin
1/2-1 tsp cayenne pepper, depending on how much spice you want
3 tsp sugar
15 oz can tomato sauce
1 cup water
1 lb boneless, skinless chicken breasts
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded (I used mozzarella cheese)
1/2 cup minced fresh cilantro
2 tsp salt
1 tsp black pepper
8 corn tortillas

Cook the onion, salt, and oil in a large saucepan over medium-low heat until the onions have softened, for 8-10 minutes. Stir in the garlic, chili powder, cayenne pepper, cumin, and sugar, and cook until fragrant. Stir in the tomato sauce and water, and bring to a simmer.  Cook until slightly thickened, for 5 minutes.  Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, for 15-20 minutes. Transfer the chicken to a plate, and set aside.  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. Shred the chicken into bite-sized pieces and add to the reserved onion mixture. Add 1/2 cup of the enchilada sauce, 1 cup cheese, and the cilantro, and toss to combine.  Season with salt or pepper if needed, and taste to make sure seasonings are correct.  Preheat oven to 400º F.  Heat the tortillas over a small skillet, and spread a generous amount of chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a 9×13 inch baking dish.  Pour sauce evenly over the enchiladas, top with the remaining cheese, and cover dish with foil.  Bake for 20 minutes, remove from oven and let stand 10 minutes before serving. Serve with sour cream and mexican rice.

Hope y’all enjoy!

xoxo, Sara


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