Chicken Enchiladas {with red sauce}

These enchiladas are inspired by my Mom. She makes her filling very similar and I love it. One of the major differences is the sauce though, I decided to make a homemade red sauce. One of the best parts about making your own sauce is that you can change the ingredients to your liking. Personally... I love spicy food, so the amount of peppers I added is just right. You can reduce the amount of chilis or omit them completely.



Chicken Enchiladas {with red sauce}

2 chicken breasts, poached and shredded

cumin powder, chili powder and salt, to season the chicken

2 cups monterey jack and marble cheddar blend

2 tablespoons onion, chopped

3-4 tablespoons scallions, chopped

1/2 bunch cilantro, chopped

3 cloves garlic, chopped

1/2 cup sour cream

• In a large bowl, combine all of the ingredients and mix well.

Enchilada Sauce:

1 15 oz can tomato sauce

1 1/4 cup water

12 dried chilis

2 teaspoons chili powder

2 teaspoons cumin powder

1 teaspoon garlic {powder}

1/2 teaspoon sugar

4 garlic cloves

1/4 cup onion, chopped

• In a blender, blend until completely smooth.

 

8 tortillas

chicken mixture

2 cups monterey jack and marble cheddar blend

enchilada sauce {recipe above}

• Preheat oven to 425 degrees.
• Evenly distribute the chicken mixture onto each tortilla and roll them up.
• In a 9x13 baking dish, put a layer of the enchilada sauce on the bottom of the pan and place the rolled up tortillas into the pan as well. Top with 2-3 cups of the sauce {you can freeze the leftover sauce} and sprinkle with the cheese.
• Bake for 20 minutes covered, and 10 minutes uncovered.

Ashley