Just chicken and cheese, please!
These enchiladas have a homemade sauce that is SO flavorful. Just a little bit of chopping and then you let it simmer, easy peasey. The chicken cooks right in the sauce, you shred it and roll up the enchiladas.
These are one of our favorite meals. I have used corn tortillas and flour tortillas, it usually is just whatever we have on hand, they both work great.
- 1 Onion, diced
- 1 teaspoon of Vegetable Oil
- 3 cloves of Garlic, minced
- 3 tablespoons of ChilI Powder
- 3 teaspoons of Cumin
- 1 teaspoon of Sugar
- 2 cans of Tomato Sauce, 8 oz. each
- 1 cup of Water
- 1 lb. of Chicken Breast, boneless and skinless
- 8 oz. Cheese, shredded, I like to use a mix of Cheddar and Monterrey Jack
- 12 Tortillas
- Salt & Pepper
- Preheat the oven to 425 degrees.
- Combine the onions, oil, and ½ teaspoon of salt in a large saucepan over medium heat and cook for ~10 minutes, until the onions have softened. Add the garlic, chili powder, cumin, and sugar and cook until fragrant, ~30 seconds. Add the tomato sauce and water and bring to a simmer and it slightly thickens, ~10 minutes.
- Reduce the heat to low and nestle the chicken in the sauce and cover with a lid and let cook for 20-25 minutes until the chicken is cooked through. When done, remove to a bowl to shred (I use my stand mixer for this, 2 forks will also work fine.)
- Strain the sauce through a fine mesh strainer into a medium bowl. Taste and add salt and pepper.
- Shred the chicken and add ¼ cup of enchilada sauce and 1 cup of cheddar cheese to the chicken bowl. Stir to combine.
- Microwave the tortillas for 40-60 seconds so they are pliable.
- Assemble the enchiladas. Place ¼ cup of the chicken mixture in each tortilla and roll up. Place seam side down in a 13x9 baking pan. When all of the enchiladas are in the pan, pour the sauce over the top and sprinkle the rest of the cheese straight down the center of the pan.
- Cover with foil and bake for 20-25 minutes, until they are cooked through. Remove the foil and cook for 5 additional minutes until the cheese browns, alternately you could broil it until the cheese has browned.
- Remove from the oven and let sit 10 minutes before serving.
Happy Cooking, The Barbee Housewife