Wednesday, September 7, 2011

Chicken Enchiladas with Red Chile Sauce

Man, the past few days have been INCREDIBLY stressful on me.  I've been pretty unhappy with one of the bands I'm in, but after thinking about it and many long conversations with friends and family, I've decided to stick it out for one more month.  We'll see what happens....haha.

So last night I got back from work, and it was a MUCH better day than my shifts last week.  I was thinking about what to make for dinner....and suddenly it came to me.  My favorite food in the world: enchiladas!  When I went to Mexico with my friends Helena and Rue, all I would order are enchiladas.  No joke, there were wonderful Mexican traditional dishes that I could have ordered, but enchiladas are just my favorite food!  The enchiladas I made are a great recipe, but make sure you buy more hot chili powder than you'd think----I didn't use as much as the recipe called for, because I thought I had enough!  Although the sauce wasn't as spicy as I had hoped, it's extremely delicious, and the enchiladas are very addictive.  I hope y'all will try them!

Chicken Enchiladas with Red Chile Sauce

1 medium onion, chopped 
1 tsp salt
1 Tbsp olive oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp ground cumin
1/2-1 tsp cayenne pepper, depending on how much spice you want
3 tsp sugar
15 oz can tomato sauce
1 cup water
1 lb boneless, skinless chicken breasts
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded (I used mozzarella cheese)
1/2 cup minced fresh cilantro
2 tsp salt
1 tsp black pepper
8 corn tortillas

Cook the onion, salt, and oil in a large saucepan over medium-low heat until the onions have softened, for 8-10 minutes. Stir in the garlic, chili powder, cayenne pepper, cumin, and sugar, and cook until fragrant. Stir in the tomato sauce and water, and bring to a simmer.  Cook until slightly thickened, for 5 minutes.  Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, for 15-20 minutes. Transfer the chicken to a plate, and set aside.  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. Shred the chicken into bite-sized pieces and add to the reserved onion mixture. Add 1/2 cup of the enchilada sauce, 1 cup cheese, and the cilantro, and toss to combine.  Season with salt or pepper if needed, and taste to make sure seasonings are correct.  Preheat oven to 400º F.  Heat the tortillas over a small skillet, and spread a generous amount of chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a 9x13 inch baking dish.  Pour sauce evenly over the enchiladas, top with the remaining cheese, and cover dish with foil.  Bake for 20 minutes, remove from oven and let stand 10 minutes before serving. Serve with sour cream and mexican rice.

Hope y'all enjoy!

xoxo, Sara

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