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.



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