Chicken Enchiladas Recipe

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This Chicken Enchiladas recipe is the result of many batches in my household.  I make it once or twice a month.  Slow simmered homemade enchilada sauce is so much better than ready-made sauces, you will never use them again, once you have made enchilada  sauce from scratch , you will never go back to jarred.

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Chicken Enchiladas Recipe

Prep Time

15 mins

Cook Time

2 hrs 20 mins

 

Servings: 6

Author: Robin Gagnon

Ingredients

• 1 1/2 to 2 lbs of boneless chicken either use tenders or cut up other boneless chicken to roughly that size
• 1 medium sweet onion diced
• 2 tbs. oil
• 1/2 tsp minced garlic or one crushed/minced clove
• 3 tbs chili powder
• 2 tbs dried cilantro
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp. cayenne
• 1/4 tsp. kosher salt
• large 29 oz can of Hunt’s tomato sauce (add another small can if you like extra sauce)
• 8 – 12 oz shredded cheddar or Monterrey Jack cheese
• approx. 12 corn tortillas

Instructions

1. Saute onion and chicken in shallow stock pot or dutch oven, over med-high heat. Add the spices once meat is starting to brown. Stir. Cook another minute to open up the spices, then add the tomato sauce.
2. Cut the burner down to simmer and cover. 1 hour
3. Remove cover simmer another 40 min.
4. Take pan off burner. Remove the chicken pieces from enchilada sauce, with tongs and put in a bowl to cool.
5. Preheat oven to 375 degrees
6. Once chicken is cool enough to handle. Shred it by hand.
7. Mix half the shredded cheese in with the chicken.
8. Coat the bottom of a 9×13 baking dish with a layer of the sauce.
9. Put 5 or 6 corn tortillas in a bowl, cover with plastic wrap and microwave for 1 minute.
10. Remove wrap carefully, and flip over the tortillas. The ones on the bottom should be soft & flexible enough to work with now. By the time you get to the others, they will also be ready.
11. Make about a 1 inch circumference “log” of chicken/cheese mix 1/3 up from edge of tortilla and roll.
12. Place the enchilada loose end down in the pre-sauced baking pan.
13. You should get 2 rows of 5-6 chicken enchiladas, across the 9″ span.
14. Top with the remaining enchilada sauce and cheese. (If you made extra sauce reserve it, to top the finished enchiladas or side dishes.)
15. Bake for 25 minutes.

Serve these chicken enchiladas with the usual accompaniments.  I usually make my Spanish Rice & some black beans for side dishes.

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