Sunday, October 19, 2014

Red Chile Sauce Chicken Enchiladas

One of our favorite missionaries was getting transferred so we invited him over for dinner and this was his request. These enchiladas have become quite a legend among all the missionaries. They are just that good. I've been making them for years and they still hit the spot every single time. The flavor of the sauce is incredible, I use the same one in these shredded beef enchiladas if you're more of a red meat enchilada fan.

1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine (optional)
1 Tbs canola oil
 ½ tsp salt
3 medium cloves garlic, minced
1 1/2 Tbs chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (15 oz) cans tomato sauce
1 cup water
3 largechicken breasts
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
10-12 flour tortillas

Cook the chicken in the crockpot then shred. Preheat oven to 400 F. In a large saucepan, combine the onion, jalapeno, salt, and oil. Saute over medium-low heat, stirring often, until the onions and peppers have softened, 6-8 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer. Remove about half the sauce and set aside for the top. Stir the chicken into the remaining sauce in the pan. Reduce heat to low, cover, and simmer about 10 minutes. Transfer the chicken to a bowl and add 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high about 40-60 seconds. Spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 10-15 minutes, until cheese is bubbly and lightly browned. Remove from oven and let stand 10 minutes before serving. Serve with sour cream, guacamole, salsa, shredded lettuce, olives or diced tomatoes.

*source: unknown

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