I made these the other night and just have to share this recipe, they where so good and pretty simple to make so if you want restaurant style enchiladas you have to try these. and the cilantro is a must, it makes this dish!
Chicken Enchiladas with Red Chile Sauce
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine- i didn't use this just because the girls where eating too
1 teaspoon canola oil
3 medium cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)-i used a can of chicken
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
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. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Hope you enjoy them as much as we did:)
Last night I took Jaylee to karate, it was a test night for her 2nd stripe. She got her 2nd stripe and broke another board, after class I was telling her how proud i am of her and she said "mom I broke that board like a beast"! I about died, really where does she get this stuff. So one more stripe and she's onto the orange belt!
Now for the good news update. Jeramey had his 10th treatment yesterday and met with the doctor before treatment. Bryan hospital had finally sent the original CT scan that was done in May before treatment was started so Dr. Shepard could finally do a side by side comparison of the liver from the scan he did 2 months ago and the scan before treatment. He said that there is a lot more healthy liver now than from before we started! So that means the chemo is defiantly working and shrinking the spots in the liver! Best news we've had in a long time, I'm hoping after the 12th treatment that scan will show even more improvement, which i know it will, this husband of mine let me tell you he's a fighter and he WILL beat this! So that's our good report for the week, thank you all for your continued support and prayers that means so much more than we could ever tell you!
