Ingredients:
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine
- 1 teaspoon canola oil
- 3 medim cloves garlic, minced
- 3 Tablespoons chili powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1 15-oz can tomato sauce
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- cooking spray
- salt and ground black pepper
Instructions:
Preheat oven to 425.
Combine the onion, jalapeno, 1/2
teaspoon salt, and oil in a large saucepan. cover and cook over
medium-low heat, stirring often, until the onions and peppers have
softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and
sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato
sauce, water, and chopped tomato. Bring to a simmer, and cook until
slightly thickened, 5 minutes.
Nestle the chicken into the
sauce. Reduce heat to low, cover, and cook until chicken is cooked
through (thickest part reaches 160 degrees), about 12-20 minutes.
Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a
strainer into a medium bowl, pressing the onion mixture to extract as
much liquid as possible. Transfer the onions to a large bowl and set
aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into
bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the
enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate
and cover with plastic wrap; Microwave on high until warm and pliable,
40-60 seconds. Spread the tortillas on a clean work surface, and 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 9x13 inch baking
dish.
Lightly spray the tops of the
enchiladas with cooking spray. Place in the oven, uncovered, for about 7
minutes, or until the tortillas start to brown slightly (skip this step
if you don't like the crunch).
Reduce heat to 400. Remove
enchiladas and pour sauce evenly on top. Top with the remaining cheese.
Cover dish with foil, and bake an additional 20 minutes, or until heated
through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.