December 13, 2013Chicken, Main Dishes, Mexican, Recipe Swap .
1 teaspoon canola oil
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 pound boneless, skinless chicken breasts or thighs
1 cup grated extra sharp white cheddar
1 cup grated monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) tortillas (I used flour)
salt and ground black pepper
Heat the oil in a large saucepan over medium-low heat. Add the onion, jalapeno and 1/2 teaspoon salt. Cover and cook, stirring often, until the onions and peppers have softened, about 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until just fragrant, no more than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Place the chicken into the sauce and cover the pan. Reduce heat to low and cook until chicken is cooked through, about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
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. Season sauce with additional salt and pepper to taste.
Shred or chop the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup of the cheeses, and the cilantro. Stir to combine.
Preheat oven to 425.
Stack the tortillas on a plate and cover with a damp paper towel; microwave on high until warm and pliable, 40-60 seconds. 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 9×13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place enchilladas 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-I skipped this step).
Reduce oven 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.
To freeze: Cover the baking dish with a lid and freeze until ready to eat. When ready to eat, take the dish out of the freezer. Preheat oven to 375°F. Cover the dish with foil and bake for 30 minutes or until heated through. Remove foil and bake for 10 more minutes or until cheese is lightly browned. Remove from oven, and let cool slightly before serving.