This recipe is by all means so overwhelming. Thanks to my cousin Dalia who introduced me to such an amazing cheesy chicken enchilada recipe. In fact, there are hundreds of different recipes out there but, definitely not all of them worth trying. At the beginning I used to purchase the flour tortillas, but later I start making my homemade tortillas, which I will be posting them separately.
Cheesy Chicken Enchilada
Yeild: 6 servings
4 boneless, skinless chicken breasts
1 medium onion, finely chopped
1 (15 oz.) can tomato sauce
1 can enchilada sauce
2 fresh tomatoes, diced
3 cloves garlic, minced
2 tablespoon taco seasoning
1/2 cup minced fresh cilantro
1 green bell pepper, chopped
1 green onion, chopped, for serving
1 cup water
2 cups Cheddar cheese
12 corn or flour tortillas
Place the chicken in some boiling water, season with salt and pepper, and cook until it is completely cooked through. Transfer the chicken to a plate and set aside to cool down.
For the Sauce, Combine the onion with 1 tablespoon of oil, in a large saucepan over medium heat. Cook, stirring often, until the onion has softened, about 5 minutes. Add the garlic, bell pepper and cook for another 2-3 minutes. Now, add tomato sauce, enchilada sauce, water, chopped tomatoes and taco seasoning. Season with salt and pepper. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 10-15 minutes.
Back to the chicken, by using two forks, start shredding the breasts. Transfer the shredded chicken to the sauce after it has been cooked through. Add ½ cup of cheddar cheese and cilantro to the mixture and stir well.
Preheat the oven to 200˚. Now you are ready to fill each tortilla with this mixture. Oil a Pyrex baking dish and put some sauce on the bottom so that the tortilla doesn’t burn and also so that it can stick to the sauce and not fall apart. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.
After they all have been arranged, top each one with more of the sauce mixture (just the liquid not the chicken or pepper. All the chicken and pepper should be inside the enchilada by now). Sprinkle with the remaining cheddar cheese.
Bake in oven for about 20 minutes until all cheese melts.
Take out and serve with chopped green onions on top. Make Spanish rice is so good with it.
Adapted from: Dalia's Delights