I think I’ve only ordered enchiladas once or twice in my life at a Mexican restaurant because hello?! Beef fajitas are totally the only way to go. And then my choice after fajitas would be crunchy tacos, and then quesadillas… you get my point.
As I was browsing through a really neat food blog, I stumbled upon a recipe for enchiladas from scratch. I had only seen recipes calling for the canned already made enchilada sauce, so this intrigued me. I’m always up for a challenge
(Separating the onions and peppers from the delicious red sauce… YUM!!!)
Keep in mind that this sauce is from scratch, so it’s a bit more complicated than whipping out the can opener. Which means washing more dishes haha!
Red Chile Sauce Chicken Enchiladas
Makes 12 enchiladas
- 1 medium onion, chopped fine
- 1 jalapeno, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medium garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 2 (8 oz) cans of tomato sauce
- 1 cup of water
- 1 ½ pounds of boneless chicken breasts (I used 2 regular size and it was fine)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Sharp Cheddar cheese
- ½ cup minced fresh cilantro
- 12 (6 inch) soft corn tortillas
- Cooking spray
- Salt and ground pepper
- In a big saucepan or dutch oven, heat up the oil for a minute, and then add the onion, jalapeno, and ½ teaspoon salt over medium low heat. Stir often until everything has become soft, which will take about 8 to 10 minutes.
- Add the garlic, chili powder, cumin, and sugar; cook about 30 seconds. It will smell very amazing. Pour in the tomato sauce and water and bring to a simmer.
- Bury the chicken in the sauce. Turn the heat to low, and cook the chicken about 12 to 20 minutes, or until cooked through. I like to cut slits in the chicken to make it cook faster and to get some of that sauce to cook into it. Place the cooked chicken on a plate to cool and simmer the sauce on medium heat to thicken, which will take about 5 minutes.
- Preheat the oven to 400 degrees, and with cooking spray, spray down a 13 x 9 baking dish.
- Here comes the 298301 dishes. Not really, but you will need the following- 2 large bowls (I used 2 mixing bowls), a strainer, a ladle, and some measuring cups. Place the strainer in one of the bowls, and start ladling the sauce into it. We are trying to separate the onions and stuff from the sauce. Press down on the onion mixture in the strainer to squeeze out as much sauce as possible, and pour the onions into the other mixing bowl.
- Salt and pepper the enchilada sauce to taste. Put aside. Shred up the cooked chicken and throw it (SOFTLY PEOPLE!) into the bowl with the onions, and also throw in ½ cup Monterey cheese , ½ Cheddar cheese, ¼ cup enchilada sauce,and the cilantro. Mix well.
- Stack 12 corn tortillas on a microwave safe plate and wrap them up with plastic wrap. Microwave this for about 50 seconds to make them softer and easier to work with. Since I am trying to reduce the amount of dishes to use (do I look like a dishwasher to you?), put the tortillas on top of the plastic wrap, and use that plate to assemble your rolls. Put 1/3 of the chicken mixture in the middle and roll them up. Place them seam side down in the baking dish and continue with the rest of the tortillas.
- After assembling the dozen tortillas in the baking dish, pour the enchilada sauce evenly over them, and then top with the remaining cheese (please tell me you didn’t eat it while you were waiting on the sauce to simmer and what not; I did and had to get more cheese out of the fridge- I am awesome). Place foil over the dish and bake about 20 minutes or until heated through. Rip off the foil and bake another 5 minutes, and then take it out of the oven. Let it sit there for 10 minutes.
(Ahhh they’re nakey!!!)
HOLY GUACAMOLE, THIS IS A LOT OF WORK, RIGHT? It’s soooo good though, and knowing that you made it without the canned stuff is really awesome. I know Richard really appreciated it because he kept saying thank you while he was shoveling his face with enchiladas.