oh, enchiladas!
where would we be in life without enchiladas!? i would be in a sad, dark place for sure.
now usually you’ll find chicken enchiladas with a verde or tomatillo sauce, which is what i always order at any mexican restaurant. but these are such a lovely departure from the standard. and oh so yummy.
this recipe is a result of two or three different recipes (see bottom for sources) that i used to make it my own. i tweaked it until it was perfect. it is probably the best enchilada plate i have had, maybe ever, and i highly recommend you make it. right now.
chicken enchiladas with red chile sauce
ingredients
1 medium white onion, finely chopped
1 jalapeno, seeded and finely chopped (you can leave in the seeds if you want some extra heat)
1 tbsp extra virgin olive oil (2 swirls around the pan)
3 cloves garlic, minced
1 tbsp chili powder
2 tsp cumin
1/2 tsp sugar
8 oz. can tomato sauce
1 cup water
1 can rotel diced tomatoes with green chiles (do not drain)
4.5 oz. can diced green chiles (do not drain)
1 lb./2 large boneless, skinless chicken breasts (*or you can use about 2 cups pre-cooked rotisserie chicken)
1 cup extra sharp white cheddar cheese, shredded
1 1/2 cups monterey jack cheese, shredded
1/2 cup chopped fresh cilantro (plus more for garnish)
10-12 corn tortillas
4 oz. sour cream (half of a small container)
directions
1. preheat oven to 400. shred cheeses and toss together in a bowl – set aside. grease a 9×13 baking dish.
2. put oil in a large saucepan on medium/medium-low heat. add in onion, jalapeño, and 1/2 tsp salt. stirring often, cook until the onions & jalapenos have softened, about 5-8 minutes. add garlic and cook about 30-60 seconds, to soften. add chili powder, cumin, and sugar and cook another 30 seconds or so. stir in the tomato sauce, water, rotel, and green chiles. bring to a simmer, and cook until slightly thickened, about 5 minutes. (*if you are using rotisserie chicken, let the sauce cook another 10-15 minutes or so, then move on to #3.) nestle the chicken into the sauce. reduce heat to low, cover & cook 10-12 minutes. flip chicken breasts over, and continue to cook 10-12 minutes more. transfer chicken to a plate and set aside to cool.
3. strain the sauce mixture through a strainer into a medium bowl, pressing onion mixture to extract as much liquid as possible. transfer the onions to a large bowl and set aside. add 4 oz. sour cream to the sauce and whisk until lumps have disappeared.
4. with two forks, shred the cooked chicken breasts. add cooked chicken to the onion mixture, and add 1/3 cup of the enchilada sauce, 1 cup of cheese, and the cilantro. toss to combine. wrap tortillas in a paper towel and soften in the microwave for about 45 seconds. on a clean surface or large plate, spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla. tightly roll each enchilada and lay seam-side down in the baking dish. pour sauce evenly on top and then cover with remaining cheese.
5. cover the dish with foil and bake for 20-25 minutes. remove foil and cook another 5-7 minutes, until the cheese has browned. remove from the oven and let stand about 10 minutes before digging in. top each serving with freshly chopped cilantro.
enjoy!
I’m coming over for left overs 🙂
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Hi Lindsay! My name is Megan and I’m a friend of your Mama’s. We live in Prague and when I read this I knew I had to break into my precious stash of Rotel to try it! 🙂 It was so good! Thanks for sharing!
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oh i am so honored!! i can only imagine how precious those cans of rotel are:)
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