Friday, October 4, 2013

Chicken Enchiladas

Let me tell you that there is nothing better than a home made enchilada sauce. Store bought sauces simply don't compare. It's totally worth the effort escpecially because it's not that time consuming. Hope you like it!



Here we go starting with the ingredients:

1 onion, chopped
1 jalapeno, seeded and chopped finely
1 tsp oil
3 garlic cloves, minces
3 Tbsp chili powder
1 tsp cumin
1 Tbsp sugar
1 15oz can tomato sauce
1 cup water
1 tomato, seeded and chopped
1 lb chicken breast
1 c shredded cheddar cheese
1 c shredded monterey jack
1/2 c chopped cilantro

Heat oil in a pan and saute onion and jalapeno in it for 3 minutes.
Add garlic, chili, cumin and sugar and saute for 30 seconds until fragrant.
Add tomato sauce, water and chopped tomato, cook it for 5 minutes.
Place chicken breasts into the sauce and cook until done. Transfer chicken to a plate and shred it.
Season sauce with salt and pepper and strain it thru a strainer into a bowl. Place the left over onion mixture from the strainer into a bowl with the chicken.
Add 1/4 cup enchilada sauce into the chicken bowl along with 1/2 cup of each of the cheeses and the cilantro. Mix it well.
Heat the corn tortillas in a microwave under a damp towel for 40 seconds.
Preheat oven to 425 degrees. Spray 9 by 13 inch baking dish. Take a tortilla, put 1/3 cup of the chicken filling in the middle of it and roll. Place in the baking dish seam side down. When you are done, spray the enchiladas with the cooking spry and put them in the oven for 7 to 10 minutes or until the tops will start to turn gold. Take them out of the oven, pour the sauce over, sprinkle with cheese, cover with aluminium foil, turn the oven to 400 degrees and put them back in for 20 minutes. Remove aluminium foil and bake for additional 5 minutes. Take the enchiladas out and let them sit for 10 minutes before serving.
Enjoy this finger-licking goodness!

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