They turned out great and the recipe made 12 big, stuffed enchiladas. I made the sauce first and let it simmer while I made the stuffing.
- 1 small yellow onion, diced
- 1 tbsp. canola oil
- 3 cloves minced garlic
- 2 tbsp. chili powder
- 1 1/2 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. oregano
- 1 14.5 oz. can of whole tomatoes
- 1 14.5 oz. can of fire roasted tomatoes
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tbsp. honey
I know it’s a lot of ingredients for something you can easily buy in a can, but it was so worth it. I expect any kind of tomatoes you use will work– crushed, diced, stewed, etc.–because they’ll all just get blended together anyways.
1. Sweat the onions in the oil over medium heat about 5-6 minutes.
2. Add garlic and spices and stir for 1 minute straight.
3. Next up add the tomatoes, S&P, and honey.
4. Cover and simmer for 30 minutes, then blend until smooth.
Chicken Enchiladas with Homemade Sauce
- 1 1/2 lbs. of boneless skinless chicken breast
- Canola oil to cover the pan and cook chicken in
- S&P and ground cumin to season chicken
- 1 red onion
- 1 red pepper
- 1 yellow pepper
- 1 28 oz. can stewed tomatoes (I used 1 14.5 oz can of diced tomato and chilies and 1 fresh chopped tomato instead)
- 2 cloves minced garlic
- 1 cup frozen corn
- 1 small can of chopped green chilies
- 1 bag of shredded Mexican cheese blend
- 2 packs of small tortillas
1. Heat the oil over medium high heat. Season the chicken with S&P and cumin. (And whatever else you like–taco seasoning, onion powder, garlic powder–would all work) Let fry in pan for about 8 minutes each side until cooked through. Set aside and let cool.
2.Preheat the oven to 350 degrees.
3. Put diced red onion and diced peppers in the pan. Let soften for about 6 minutes, then add the garlic.
4. Add the corn, chilies, and tomato. Saute for a few minutes.
5. Shred the chicken and add to the veggie mixture. Next, dust the mixture with flour to help set. (I forgot to do this, but it would have helped.)
6. Microwave tortillas for 30 seconds to loosen them up a bit.
7. Pour some enchilada sauce into a shallow pan and dip the tortilla in the sauce. Next, spoon the chicken veggie mixture into the tortilla and roll up with the open side facing down. Repeat until gone.
8. Spoon remaining sauce over enchiladas and add shredded mexican cheese.
9. Cook in a 350 degree oven for 15 minutes until cheese is melted and bubbly.
Serve with sour cream and enjoy.