Chicken Enchiladas with Red Sauce
Sauce and Filling:
1 ½ Tbsp. oil
1 onion, diced
2 garlic cloves, minced
3 Tbsp. chili powder
2 tsp cumin
2 tsp sugar
1 lb. boneless, skinless chicken pieces, chopped into
bite sized pieces
2 (8 oz) can tomato sauce
1 C water
½ C cilantro, chopped
1 (4 oz) can diced green chilies
2 C shredded cheddar cheese
Tortillas and Toppings
10-12 corn tortillas
1 C. shredded cheddar cheese
1 (4 oz) can sliced olives
Sour Cream to taste
Heat oil in a skillet and fry onion until lightly
browned. Add garlic and spices. Add chicken and toss to coat with skillet
contents. Add tomato sauce and water. Bring to a boil then turn down heat to a
simmer, cook about 10 minutes or until chicken is cooked through. Pour skillet
contents into a strainer over a bowl. Press all liquid through chicken mixture,
this is your sauce. Set chicken aside to cool in a large bowl. When chicken is
cool add cilantro, green chilies and cheese, this is your filling. Heat oven to
300 degrees. Wrap tortillas in aluminum foil and place in the oven to soften,
about 10 minutes. Take tortillas out of
the oven and increase oven to 400 degrees. Place 1 cup of sauce in the bottom
of a 9 x 13 inch baking dish. Place some filling inside each tortilla, roll up
and place in the baking dish. Pour sauce over enchiladas. Place cheese and
olives on top. Cover with foil. Bake for 20-25 minutes or until heated through.
Serve with sour cream on the side
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