CHICKEN ENCHILADAS & ENCHILADA SAUCE RECIPE - (4.5/5)

Chicken Enchiladas & Enchilada Sauce Recipe - (4.5/5) image

Provided by juliedee29

Number Of Ingredients 16

Previous Next

For the enchilada sauce:
3 c. shredded rotisserie chicken
3 c. shredded cheddar cheese
2-3 c. enchilada sauce (canned or homemade, recipe to follow)
1 can chopped green chiles, drained
1/3 c. chopped fresh cilantro
12 soft corn tortillas
1 T. oil
1/2 onion, minced
3 T. chili powder
3 garlic cloves, minced
2 tsp cumin
2 tsp sugar
2 8oz. cans tomato sauce
1/2 c. water
salt & pepper

Steps:

Preheat oven to 400. Combine chicken with 2 cups of the cheese & 1 cup of the enchilada sauce, chiles & cilantro. Add salt & pepper to taste. Soften the tortillas in the microwave for 1 minute. Spray a 9X13 pan with cooking spray. Fill each tortilla with about 1/3 c. chicken mixture & roll up. Place seam side down into the pan. Pour 1 c. of enchilada sauce over the top & then remaining cheese. Cover with foil & bake about 20-25 minutes until heated through. Remove foil & bake about 5 minutes more until cheese is bubbly & begins to brown. To make the sauce: Heat oil in skillet. Add onion & salt, cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin & sugar. Cook another 10 minutes, add in tomato sauce & water. Bring to a simmer & cook until slightly thickened, about 5 minutes. Season to taste with salt & pepper.