Authentic Chicken Enchiladas

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Author: Veronica

Ingredients

  • 1 medium onion – finely chopped
  • 1 good sized jalapeno – seeds and ribs removed , finely chopped
  • 1 tsp cooking oil (I used vegetable)
  • 3 cloves garlic – minced
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tbsp sugar
  • 15 oz can tomato sauce
  • 1 cup water
  • 1 good sized tomato –diced
  • salt and pepper to taste
  • 1 lb boneless , skinless chicken (I used thighs because they cost less)
  • 2 rounds of queso fresco - crumbled
  • 1 good 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