Chicken Enchiliadas

From: lneuner09

 

Difficulty: moderate (mostly b/c it's time consuming)

 

Courtesy of Pink Parsley.  I made a few minor changes, but nothing really worth noting. Seriously delicious!

INGREDIENTS:

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp cumin
• 3 tsp sugar
• 15 oz can tomato sauce
• 1 cup water
• 3 roma tomatoes, chopped
• 1 lb boneless, skinless chicken breasts (about 2 large breasts)
• 2 cup package of shredded cheddar/monterey jack blend cheese
• 12-15 soft corn tortillas

DIRECTIONS:

• Preheat oven to 400.  Preheat a large skillet over medium-low heat with 1 tbsp EVOO.  Add onion, jalapeno and garlic, stirring often until onions have softened (8-10 minutes).  Stir in chili powder, cumin, and sugar, stir until fragrant (about 30 sec).  Stir in tomato sauce, water, and chopped tomato.  Bring to a simmer, and cook until thickened (5 minutes). 
• Nestle chicken into sauce.  Reduce heat to low, cover and cook until chicken in cooked through (about 15-20 minutes).  Transfer chicken to a place and set aside to cool. 
• Strain sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible.  Transfer onion mixture to a large bowl and set aside.  Shred chicken into bite-sized pieces and add to onion mixture.  Add 1/4 cup of enchilada sauce and 1 cup of cheese.  Toss to combine. 
• Stack tortillas on a late and cover with plastic wrap.  Microwave on high for 60 seconds.  Spoon 1/3 cup of chicken mixture evenly down center of each tortilla.  Tightly roll tortilla and lay seam-side down in a gresed 9x13 dish.  Continue for rest of tortillas and chicken mixture.  Pour enchilada sauce evenly over top.  Top with remaining cheese. 
• Cover dish with foil, bake for 20 minutes or until heated through.  Remove foil and bake for another 5 minutes.  Let stand for 10 minutes before serving.