CHICKEN ENCHILADAS
let me tell you bout my best friend… It’s Mexican food (jk my best friend is Austin, but Mexican food comes in close to second).
See the thing about Mexican food is that I crave it every single week of my life. I order it for take out mostly, I devour it, and then in the next two days I’m craving it again. It’s a never ending vicious cycle. I switch from chicken taco salads, to red sauce enchiladas, to acp, to queso and guacamole. And then I spin the wheel again.
But tonight I did something different, I bought all the ingredients and I made my own enchiladas and my own red tomato sauce. And it was phenomenal.
[excuse my mess]
This took me some time to make but I was very distracted, I had two phone calls and of course I was watching OITNB (you know what that is).
But like I said in my fb post, the time it took was completely worth it. The flavors I achieved and the deliciousness of this meal was truly outstanding. I recommend it to every single one of you. And no worries, it’s easy.
I searched long and hard for the original recipe, I needed something that wasn’t too complicated and a recipe that didn’t require millions of ingredients (I absolutely hate super complicated recipes, I skip right over them).
So this one is as simple as it can get to make from scratch chicken enchiladas. But people, just give it a try!
Chicken enchiladas with red tomato sauce
ingredients
1/4 jalapeño diced
1/2 ripe tomato, chopped
1/4 sweet yellow onion, chopped
1 teaspoon veggie oil
1 tablespoon cumin
1/2 teaspoon chili powder
1/8 teaspoon sugar
1 8 ounce can tomato sauce (no salt added)
1/2 cup water
2 chicken breasts
6 tortillas (smallest ones)
1/2 cup cilantro
1/2 cup Mexican cheese
Spray & cook
directions
1. Chop jalapeño, onion, and tomato
2. Combine jalapeños and onions with veggie oil in a medium sized pan, cook on medium-low until softened (about 8 minutes)
3. Add spices and sugar, stir to combine, add tomato sauce, water and tomatoes, stir together
4. Let simmer on medium until bubbles form, turn to low
5. Push chicken into sauce and flip over
6. Cook in sauce for 15-20 minutes until chicken is cooked through, flip at ten minutes
7. While chicken is cooking turn oven to 425
8. Spray an 8×8 baking dish with spray and cook
9. Once chicken is cooked, move to a plate or chopping board and shred with two forks
10. Pour remaining sauce through a sieve into a medium bowl pushing mixture through sieve to retrieve as much liquid as possible
11. Toss chicken with onion mixture in another medium bowl
12. Add 1/4 cup shredded cheese and 1/8 cup enchilada sauce, toss in 1/4 cup cilantro
13. Once mixture is combined start filling the middle of tortillas, roll up and place seam side down in dish
14. Once all tortillas are filled, lightly spray the tops, bake for 8 minutes until browning
15. Remove from oven, top with the rest of the cheese & enchilada sauce
16. Bake for 15 minutest until cheese is brown and bubbly
17. Remove enchiladas and let sit for a few minutes, top with leftover cilantro
18. Serve with pico de gallo, sour cream, lettuce, mexican rice, and some guacamole
At least that’s how I enjoyed mine! My fab guacamole recipe can be found HERE. It’s my go to recipe that I use for all Mexican inspired meals!
I really enjoy all my toppings with Mexican food. I was half tempted to get some queso or buy that cheese that you melt down and it becomes queso? Yeah I should of done that, could of had the whole package. But I basically had the real deal with my guacamole and homemade pico de gallo. My pico recipe is pretty simple as well, I would be happy to share if there is some interest, or I’ll save it for another day.
MEXICAN LASAGNA – AMBS LOVES FOOD
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