1good sized jalapeno – seeds and ribs removed, finely chopped
1tspcooking oil(I used vegetable)
3clovesgarlic – minced
3tbspchili powder
2tspcumin
1tbspsugar
15ozcan tomato sauce
1cupwater
1good sized tomato –diced
salt and pepper to taste
1lbboneless, skinless chicken (I used thighs because they cost less)
2rounds of queso fresco - crumbled
1good handful of minced fresh cilantro
soft corn tortillas
Instructions
In a large skillet on medium heat combine the oil, onion, and jalapeno – cook stirring often until softened, about 8-10 minutes
Stir in the garlic, chili powder, cumin, and sugar – cook until fragrant, about 30 seconds
Stir in the tomato sauce, water, and tomato – bring to a simmer then lower the heat, cook until slightly thickened, about 5 minutes
Nestle the chicken into the sauce – reduce heat to low, cover, and fully cook chicken, about 12-20 minutes or until the chicken is 160° F
Transfer the chicken to a dish you can easily shred it in making sure to knock as much sauce off as you can – shred and set aside
Strain sauce through a sieve into a bowl, pressing down on the solids to remove as much liquid as possible
For the stuffing
Combine the solids to the shredded chicken, mix in the cilantro and half of the crumble cheese
For the sauce
Add salt and pepper to taste then set aside
For the assembly
Transfer the tortillas to a plate, cover with plastic wrap, and microwave for 40-60 seconds until warm and pliable. (If you skip this step like I often do the tortillas will most likely split during stuffing.)
Spray a 9x13 baking dish with cooking spray
Take a tortilla and spoon on enough of the chicken mixture so it’s full but you can still roll it up tightly, place it seam side down in the baking dish
Repeat until you have used up all of the chicken mixture and the baking dish is full with a single layer of enchiladas
Lightly spray the top of the enchiladas with cooking spray
Cooking
In a preheated 425° F oven bake the enchiladas until they start to brown – about 7 minutes
Remove the enchiladas from the oven, pour on the sauce, top with remaining cheese, and cover with foil
Reduce heat to 400° F, return enchiladas to the oven, and bake for 20 minutes
Remove the foil and bake for an additional 5 minutes or until cheese starts to brown
Let cool for 10 minutes before serving
Notes
Helpful Hints: This cooking process moves rather quickly in the beginning so I find it easier to have everything chopped, measured, opened, crumbled, and ready to go from the start.Adapted from Annie's Eats