Red Chile Sauce Chicken Enchiladas
Ingredients
The filling
-
1
medium
onion
-
1
whole
jalapeño
-
1
teaspoon
oil
-
3
cloves
garlic
-
1
½ to 2
pounds boneless skinless chicken breasts
-
½
cup
minced fresh cilantro
-
1
cup
shredded sharp cheddar cheese
-
1
cup
shredded Monterey Jack cheese
The sauce
-
2
cans (8-ounces each)
tomato sauce
-
1
cup
water
-
2
tablespoons
chili powder
-
1
tablespoon
granulated or brown sugar
-
2
teaspoons
ground cumin
The tortillas
-
12
(6-inch)
soft corn or flour tortillas
Instructions
- Cook the onion, jalapeño, and salt in oil until soft.
- Add garlic, chili powder, cumin, and sugar, cooking until fragrant.
- Stir in tomato sauce and water, then bring to a simmer.
- Nestle chicken into the sauce, cover, and cook until done.
- Remove chicken and let it cool slightly, then strain the sauce.
- Mix the onion mixture with shredded chicken, cilantro, and some cheese.
- Warm tortillas and fill each with the chicken mixture, rolling them tightly.
- Place rolled tortillas in a greased baking dish and top with sauce and remaining cheese.
- Cover and bake, then uncover to brown the cheese before serving.
Nutrition Facts (estimated)
Servings
12 enchiladas
Calories
239
Total fat
9g
Total carbohydrates
21g
Total protein
20g
Sodium
805mg
Cholesterol
55mg
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