Chicken Enchiladas

Apparently we have been on a Mexican kick lately.  I told Philip the other day to go buy some tequila, we would make margaritas and pretend like we were on vacation all weekend.  Would have been a good way to beat out the ugly, rainy DC weather we had this weekend!

I just love Mexican food.  Which is funny since I am "the gringa" and Kristin (my 75% Mexican friend :)) tells me when Mexican food will meet my "gringa" taste buds.

These were quite tasty! They were a little more time consuming than your average enchilada but they were worth it.

The only thing I would do differently (well not differently...I just didn't really do it) is to make sure that the enchiladas get crispy enough in the oven before you take them out and add the sauce.  I like them more on the crispy side and they got a little bit soggy.

Chicken Enchiladas

Source:  Pink Parsley, originally from America's Test Kitchen

• 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

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.