Enchiladas are one of the sauciest and most delicious Mexican foods I have ever made. I love how the powerful flavors combine together to create a dish that really represents the flavors of Mexican cuisine. I tried to make this dish as authentic as possible, using real ingredients. I also swapped out the flour tortillas that people use in restaurants, with the yellow corn tortillas and it really helped improve this dish. Because of all of the softer textures, these enchiladas came out more in a casserole-like form, but still really tasted amazing. These enchiladas aren't your average run-of-the-mills and you're going to love them!
The sauce has just a touch of spice but it really adds amazing flavor to the chicken and tortillas used!
Garnish the top with whatever cheese you prefer! I used a mix of sharp cheddar and Italian mix for a perfect blend of smooth and sharp cheeses.
Enchiladas are a dish that you just can't go wrong with serving. They're just so addicting and will make you go back for seconds! I love the way the tortillas soaked up the tomato sauce and spices used. It really helped give the dish a lot of depth. Because we are using the corn tortillas in this recipe, it is important to have them heated in a certain way so that they don't crack, and they maintain their shape!
Enchiladas can also be made with beef, but I decided to use shredded chicken for a lighter version. Although it's just as delicious with beef, it sits heavier than the chicken. However, this enchilada dish was thoroughly enjoyed! We had leftovers, and I even took some to work for lunch and every time I ate it I enjoyed it just a little more!
Prep Time: 20 minutes Serves: 6 People
Cook Time: 65 minutes
Total Time: 1 hour, and 25 minutes
INGREDIENTS
1 Yellow Onion, diced
1 Jalapeño, seeded and finely diced
1/2 tsp. Salt
1 Tbsp. Olive Oil
3 Cloves of Garlic, minced
3 Tbsp. Chili Powder
2 tsp. Cumin
3 tsp. Sugar
15 oz. Tomato Sauce
1 cup Water
1 can Diced Fire-Roasted Tomatoes
1 lb. Boneless, Skinless Chicken Breasts (2 Chicken Breasts)
2 cups Shredded Cheese, I used Sharp Cheddar and Italian
1/2 cup Cilantro, minced
12 Corn Tortillas
Salt and Pepper, to taste
Optional Toppings:
Avocado
Sour Cream
Lime
Salsa
INSTRUCTIONS:
Preheat the oven to 425 degrees Fahrenheit.
In a large saucepan, heat the olive oil over medium heat.
Add in the onion, jalapeño, and salt. Cover and cook for 5-7 minutes, until onions are transparent and jalapeños have softened.
Add in the garlic, chili powder, cumin, and sugar and stir for about a minute, until fragrant.
Pour in the tomato sauce, water, and fire-roasted tomatoes. Bring to a low boil and cook until thickened, about 4-5 minutes.
Add the chicken breasts to the sauce and reduce the heat to low. Cover and cook the sauce and chicken until the chicken is cooked completely through, 10 minutes. Remove chicken and set aside in a plate.
Take the cooked sauce and run it through a strainer. Separate the juice contents from the onions, pepper, and tomatoes. Use a spatula to press down on the sauce to remove as much juice as possible. Keep both the juice and the onion mixture.
Shred the chicken with a fork into fine pieces and add them to the onion mixture. add 1/4 cup of the enchilada sauce to the chicken and onions. Add 1 cup of the mixed cheese, and the minced cilantro. Mix evenly.
Heat a flat skillet on medium heat. Add one tortilla at a time and cook about 10-12 seconds on each side. Place the cooked tortillas in a plate with a lid covering them so that the moisture doesn't get out. (This is important and prevents the tortillas from cracking!)
Grab one tortilla and fill it with about 1/3 cup of the chicken and cheese filling. Tightly roll the tortilla and lay it in a greased 9x13 dish with the seam side down. Repeat the process with the rest of the tortillas, they should all fit snug in the dish. Lightly spray the tops of the tortillas with cooking spray.
Cook the tortillas for about 5-7 minutes, just enough to allow the tortillas to brown a bit with some color.
Pour the rest of the enchilada sauce on the tortillas. Add the rest of the cheese on top of the enchiladas. Reduce the heat of the oven to 400 degrees Fahrenheit.
Cover the dish with aluminum foil and bake for another 20 minutes. Remove the foil and cook for an extra 5 minutes to brown the cheese a bit.
Remove from the oven and garnish with more cilantro. Allow the dish to sit for 10 minutes before serving.
Enjoy!
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