Chicken Enchiladas
Fill flour tortillas with chicken and cheese then top with a spicy and smokey enchilada sauce.
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Servings: 12 enchiladas
Equipment
Ingredients
For the sauce:
- 1 Tablespoon vegetable oil
- 1 medium onion chopped
- 5 garlic cloves minced
- 4 oz. green chilies
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 cup beef broth
- 1 Tablespoon chipotle chiles in adobo sauce minced
- 2 (8 oz) cans tomato sauce
For the enchiladas:
- 3 cups shredded chicken
- 1 cup cheddar cheese shredded
- 1 cup Pepper Jack cheese shredded
- 12 small flour tortillas
- 1/2 cup sour cream
- cilantro chopped
Instructions
- Preheat the oven to 350 degrees. Spray a 9 x 13 pan with cooking spray.
- Heat the oil in a medium pot over medium heat. Add in the onion and saute for 3-5 minutes. Add in the garlic and green chilies and cook for 1-2 minutes.
- Add in the chili powder, cumin, oregano, beef broth, chipotles, and tomato sauce. Bring to a simmer and cook for 5 minutes or until thickened.
- Pour the sauce into a blender or food processor and process until smooth.
- In a medium bowl combine the chicken, 3/4 cup cheddar cheese, 3/4 cup Pepper Jack cheese, and half the enchilada sauce. Mix well.
- Place the tortillas on a flat surface and fill each tortilla with 1/4 cup of the chicken and cheese mixture. Roll up and place in the prepared pan seam side down.
- Pour remaining enchilada sauce over top of the enchiladas and sprinkle with the remaining cheese.
- Bake for 30 minutes or until cheese is melted and golden brown.
- Serve enchiladas with sour cream and sprinkle with cilantro.
Notes
Recipe adapted from Cooking Light (January/February 2016)