Saturday, March 2, 2013

Chicken Enchiladas

Head to your pantry and spice cabinet for the ingredients to whip up the sauce for these chicken enchiladas. It's mild so if you want to add any heat add a little cayenne or some canned jalapeños.  I like to serve this with a rice dish and salad for an enjoyable family meal.


1 cup onion, chopped
1 clove garlic, minced
2 T. butter
16-oz. can diced tomatoes
4-oz. can green chiles, diced
8 oz. can tomato sauce
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. basil
12 corn tortillas
2 cups shredded cheddar or monterey jack cheese
2 cups shredded chicken
Green onions, olives, cilantro, sour cream, salsa


Preheat oven to 350°F. In a large saucepan over medium heat, sauté the onion and garlic in the butter until tender.  Add the tomatoes, chiles, tomato sauce, cumin, oregano and basil. Stir and bring to a boil. Reduce the heat and simmer for 20 minutes. (At this point I like to use an immersion blender to make the sauce smooth or you can transfer to a blender for this process or you can leave the sauce chunky!) Dip each tortilla briefly in the sauce to soften. Place 2 tablespoons of chicken and 2 tablespoons of cheese. Roll up and place seam side down in a 13" x 9" baking dish. Pour remaining sauce over the tortillas. Sprinkle with the remaining cheese. Cover and bake for 40 minutes. Garnish with olives, cilantro, sour cream and salsa.

1 comment:

Anonymous said...

Holy enchilada! These look delisioso!!!