Best Chicken Enchiladas

Sunday, April 12th, 2009

Ingredients

Sauce

  • 1 28-ounce can tomato sauce
  • 1/2 medium onion, chopped
  • 3 garlic cloves
  • 1 7-ounce can chipotle chiles in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/2 cup chicken broth
  • 1 tablespoon vegetable oil

Filling

  • 3 boneless, skinless chicken breasts
  • 1 1/2 cup monterey jack cheese, grated
  • 1/2 onion, diced
  • 1/3 cup fresh cilantro, chopped
  • 10-15 medium white corn tortillas
  • lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth.  NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow.  Heat oil in a large nonstick skillet over medium heat.  Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. 

Boil chicken until done.  Shred.  Mix chicken, cheese, onion and cilantro in a medium bowl. 

Heat vegetable oil in a fry pan.  Dip each tortilla in the oil for 3 seconds a side.  Then dip each side in the sauce.  Place 1/4 cup of the chicken mixture in the tortilla and roll.  Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray.  Repeat until pan is full.  Pour remaining sauce over the top and cover with some more grated cheese. 

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze.  Bake covered at 350 for 30 minutes straight from the freezer.  Uncover and continue baking until cheese has melted, about 5 minutes. 

Comments are closed.