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Ingredients
- 1 TB olive oil
- 1 medium onion, minced
- 3 garlic cloves, minced/pressed
- 1.5 - 2 TB chili powder
- 2 tsp cumin
- 1/2 tsp salt
- 2 tsp sugar
- 4 boneless chicken breasts, cubed
- 2 (8 oz.) cans tomato sauce
- 3/4 cup water
- 1/4 cup fresh cilantro - coarsely chopped
- 1/4 cup pickled jalapenos - chopped
- 10 oz. sharp cheddar or mexican cheese
- 10 corn tortillas
Details
Servings 4
Preparation
Step 1
1. Heat oil in large saucepan over med-high heat and add onion. Cook until lightly browned. Stir in garlic, chili powder, cumin, salt and sugar, stirring constantly for abou 30 seconds.
2. Stir in chopped chicken and coat. Stir in tomato sauce and water - bring to a simmer. Reduce heat to medium-low and cook for until chicken is done - about 6-8 minutes.
3. Strain sauce from chicken mixture into seperate bowl. Then combine chicken mixture with cheese, cilantro and jalapenos. (reserve about ¼ cup of cheese)
4. Preheat oven to 300 degrees. Smear sauce into baking pan, just enough to cover the bottom.
5. Place tortillas on baking sheet and spray with vegetable spray. Put in oven for about 2-4 minutes to soften. Remove.
6. Increase oven temp to 400 degrees. Fill the middle of each tortilla with chicken mixture and roll. Place in baking pan.
7. Pour chili sauce over the top of the enchiladas and spread. Sprinkle with remaining cheese.
8. Cover baking pan with alluminum foil and bake for about 20-25 minutes until cheese is melted.
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