Wednesday, March 9, 2011

Chicken Enchiladas

This recipe is all about the sauce.  I've never made homemade enchilada sauce, and boy, have I been missing out!  I've always just bought a can of it at the grocery store.  I don't buy it often because I don't really like it.  I ran across this recipe on Annie Eats, and the sauce seemed easy enough so I gave it a try.  OMG - best sauce ever!!!!!  I can't believe I waited so long to make enchilada sauce from scratch!  I will never ever buy canned enchilada sauce again.

My second favorite thing about this dish were these golden blend tortillas.  They are a fusion of corn and flour tortillas.  The corn was the dominant flavor, but they were pliable like a flour tortilla.  It was the best of both worlds.  They tasted great and didn't get soggy in the sauce.  They were bigger than regular corn tortillas so I got fewer enchiladas in my version.  I found the tortillas at Publix.

Chicken Enchiladas
adapted from Annie Eats
(Printable Recipe)

1 medium onion, chopped fine
1 jalapenos, seeded and chopped fine (leave the seeds in for more heat)
1 tsp canola oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
2 (8oz.) can tomato sauce
1 cup water
Salt and pepper
3 cups cooked chicken breast, shredded
2 cups shredded sharp white cheddar cheese, divided (or any Mexican blend cheese)
6 (8-inch) golden blend tortillas
Cooking spray

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce and water. Bring the sauce to a simmer, lower the heat and cook until thickened, about 10-15 minutes.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and jalapeno to extract as much liquid as possible. Return sauce to pan and nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is warm, approximately 10 minutes. Transfer the chicken to a plate and set aside to cool.

Preheat the oven to 425˚ F. Spray a 9-inch baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 10-15 seconds, until warm. Spoon approximately 1/2 cup chicken evenly down the center of a tortilla, top with 2 Tbsp cheese (or more) . Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly. (this will help the tortillas stay crispy and not get soggy)

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned (or turn on the broiler). Remove from the oven and let stand 10 minutes before serving.

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  1. As Gomer would say thank ya, thank ya, thank ya - I've been looking for a long time for a great sauce, so we'll try it soon.

  2. That sounds like a good product to use. The plain corn tortillas never fold up correctly for me.

  3. I just made my first homemade enchilada sauce a few months ago and I agree, I'll never use canned again!

  4. I want these chicken enchiladas real hot and spicy but I'm afraid my wife wouldn't like it that way.

    NYC Catering

  5. Same here Sam. I prefer the chili flavour erupting from my throat, but not a lot of people share the same enthusiasm with spicy food as me.

    catering consultancy

  6. This comment has been removed by the author.

  7. Chicken Echiladas with jalapeños is hot and it looks scrumptious. I will try to cook this on Friday for our family dinner.

    catering nyc

  8. This comment has been removed by the author.


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