The Best Homemade Chicken Enchiladas

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Cilantro, fresh
  • 3 medium cloves Garlic
  • 1 Jalapeno
  • 1 Onion, medium
  • 1 can Tomatoes, fire-roasted

• Condiments

  • 1 15-oz can Tomato sauce

• Baking & Spices

  • 3 tbsp Chili powder
  • 1 Salt and ground black pepper
  • 3 tsp Sugar

• Oils & Vinegars

  • 1 Cooking spray
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 12 (6-inch soft corn tortillas, soft

• Dairy

  • 2 cups Cheese blend

• Liquids

  • 1 cup Water

Found on peanutbutterrunner.com

Description

Directions

• Preheat oven to 425.
• Heat a large saucepan over medium heat and add oil. Once shimmering, add onion, jalepeno and 1/2 teaspoon of salt. Cover and cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Add the garlic, chili powder, cumin and sugar, and cook until fragrant and covering the veggies, less than 30 seconds. Stir in the tomato sauce, water and tomato. Bring to a simmer and cook until slightly thickened, about 5 minutes.
• Add the chicken to the sauce. Reduce heat to low, cover and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.
• Pour the sauce through a strainer into a medium bowl. Press down on the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
• Once cool enough to handle, shred the chicken. Add chicken to the onion mixture and add 1/4 cup of the enchilada sauce, 1 cup cheese and the cilantro. Stir to combine.
• Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Working one at a time, spoon 1/3 cup of the chicken mixture down the center of each tortilla. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven uncovered for about 7 minutes, or until the tortillas start to brown slightly.
• Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
• Serve with toppings of your choice. I recommend sour cream, avocado, hot sauce, salsa, extra cilantro, etc.