4 boned and skinned chicken breast halves, boiled and shredded
1/2 onion, chopped
3 crushed garlic cloves
1/2 cup cilantro, more if needed
6 flour tortillas
1 large block jalapeno jack cheese, shredded
Make enchilada sauce in advance, up to a day if desired.
Red Enchilada Sauce: Over a medium-high heat, toast the chiles until fragrant, about 30 to 60
seconds. Cover with the chicken stock and allow to soften, about
In a blender, place the chiles and stock. Blend until chopped. Add
the cilantro, garlic, oregano, cumin, vinegar, tomato, and salt
and pepper. Blend until very smooth.
Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce
into the oil and cook for about 10 minutes.
Assemble enchiladas: In a large sauté pan, sauté onion and garlic
in 2 tablespoons of olive oil. Throw in shredded cooked chicken
and toss with a little bit of the enchilada sauce, enough to coat.
Squeeze in a limes juice, if desired. Continue to cook, just until
Warm flour tortillas and fill about 6 with a little chicken mixture
and a little shredded jalapeno jack cheese. Roll and place in a
13 x 9-inch casserole dish sprayed with Pam. Top with enchilada
sauce and more shredded jack cheese.
Bake at 375 degrees F until
thoroughly warmed through, about 30-45 minutes.
Yield: 6 large enchiladas
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