1 ½ to 2lbsof boneless chickeneither use tenders or cut up other boneless chicken to roughly that size
1medium sweet oniondiced
2tbs.oil
½teaspoonminced garlicor one crushed/minced clove
3tbschili powder
2tbsdried cilantro
1teaspoonpaprika
½teaspooncumin
½tsp.cayenne
¼tsp.kosher salt
large29 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
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.
Cut the burner down to simmer and cover. 1 hour
Remove cover simmer another 40 min.
Take pan off burner. Remove the chicken pieces from enchilada sauce, with tongs and put in a bowl to cool.
Preheat oven to 375 degrees
Once chicken is cool enough to handle. Shred it by hand.
Mix half the shredded cheese in with the chicken.
Coat the bottom of a 9×13 baking dish with a layer of the sauce.
Put 5 or 6 corn tortillas in a bowl, cover with plastic wrap and microwave for 1 minute.
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.
Make about a 1 inch circumference “log” of chicken/cheese mix ⅓ up from edge of tortilla and roll.
Place the enchilada loose end down in the pre-sauced baking pan.
You should get 2 rows of 5-6 chicken enchiladas, across the 9″ span.
Top with the remaining enchilada sauce and cheese. (If you made extra sauce reserve it, to top the finished enchiladas or side dishes.)