Dinner on a Thursday – everyone’s home for dinner, all at once.
Courtesy of America’s Test Kitchen, adapted by The Dainty Chef.
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medium 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
salt and ground black pepper
- 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.
- Place 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 onion mixture to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
- Preheat the oven to 400 degrees.
- Shred the chicken into bite-sized pieces. Add to the onion mixture.
- Add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro to the chicken and onion mixture.
- 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 9×13 inch baking dish.
- Pour sauce evenly on top and top with the remaining cheese.
- Cover dish with foil and bake until heated through.
- Remove from oven and let stand 10 minutes before serving.
- Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Recipe makes 12 enchiladas.
What’s really great about this recipe is that the chicken isn’t insanely dry. Often times, when I order Enchiladas from a restaurant, the chicken ends up being really dry, and there’s not a lot of sauce. I’m a sauce girl though, so you can keep that in mind. This dish takes some time, but it’s pretty easy. It is by no means super authentic, but it’s really delicious. Next time, I might put a bit of hot sauce on top, just because I do enjoy spicy food.