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Tuesday, March 25, 2008

Easy Chicken Enchiladas with homemade Enchilada Sauce

This picture does not do these justice. They taste just like something that you would order from a Mexican restaurant. They are also super easy to make.

3 Cups shredded cooked chicken
12 ounces sharp cheddar cheese, shredded
21/2 cups enchilada sauce
1-2 cans chopped green chile's, drained
1/2 cup minced fresh cilantro
Salt and Pepper
12 soft corn tortillas

adjust the oven rack to the middle position and heat the oven to 400 degrees. Combine the Chicken, 2 cups of the cheddar, 1/2 cup of the enchilada sauce, the chile's, and cilantro. Season with Salt and pepper to taste. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. (this will help so that the tortillas don't tear as much.)Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam-side down in a 9x13 pan. lightly spray the enchiladas with Pam. ( this helps them from splitting while cooking.) Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down in center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes. Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer. serve.

1 Tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 Tablespoons chili powder*
3 garlic cloves, minced
2 teaspoons cumin*
2 teaspoons sugar
2 (8oz) cans tomato sauce
1/2 cup water

*I used 5 Tablespoons of chili powder and 3 teaspoons cumin because I wanted more spice to it.

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened., about 5 minutes. Stir in the chili powder, garlic, cumin and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with Salt and pepper to taster.


The Gardner's said...

Thanks for posting this! These are the YUMMIEST enchiladas!

Andy & Jessica said...

I always love to try new Enchilada Recipes. I am excited to try this, thanks:-)