Chicken Enchiladas

Double the sauce to have more for serving.

Chicken Enchiladas
Chicken Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium onion, chopped fine

  • 2

    jalapenos, seeded and chopped fine

  • 1

    tsp. canola oil

  • 3

    cloves garlic, minced

  • 3

    tbsp. chili powder

  • 2

    tsp. cumin

  • 1

    tbsp. sugar

  • 1

    (15 oz.) can tomato sauce

  • 1

    cup chicken broth

  • 1

    15oz can fire roasted diced tomatoes

  • 1/4

    tsp smoked paprika

  • 3

    tbs cream

  • Salt and pepper

  • 1

    lb. boneless, skinless chicken breasts

  • 1

    cup shredded sharp white cheddar cheese, divided

  • 1

    cup shredded monterey jack cheese, divided

  • 1/2

    cup minced fresh green onions

  • 12

    soft corn tortillas

  • Cooking spray

Directions

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin,paprika and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce,fire rsted tomatoes chicken broth Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes. Saute the chicken,seasoned with salt pepper garlic powder and chili powder until just done remove cover and set aside.Deglaze pan with white wine and add to sauce. Add cream to sauce now also. Cover sauce and cook about 1 hour until well flavored. Shred the chicken into bite size pieces and add to a bowl Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the green onions. Stir to combine. Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly. Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Add more chopped green onions . Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

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