Featured Ingredient:
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Chicken Enchiladas
Jean from Smith & Truslow
6-8
30 minutes
40 minutes
Mexican
Main Course
These chicken enchiladas are perfect for a Mexican fiesta. Tortillas are rolled around a creamy, cheesy chicken filling, then smothered in a homemade red enchilada sauce made with our organic chili powder, smoky chipotle, oregano and cumin, and baked until bubbly. Make them ahead and pop them in the oven while you enjoy time with your guests.
Ingredients
Enchiladas
- 2 pounds boneless, skinless chicken breasts
- 1 onion, chopped
- 1 Tablespoon olive oil
- 1 cup sour cream
- Sour cream and salsa, for serving (optional)
- 1 cup shredded cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- ½ teaspoon salt (optional)
- enchilada sauce (see recipe below)
- 8 flour tortillas (or corn tortillas)
- 3/4 cup shredded cheddar cheese
- sliced jalapenos (optional)
Enchilada Sauce
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon onion granulated
- 2 tablespoons chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 15-ounce can of tomato sauce
- 1 ½ cups chicken stock
- salt to taste
Directions
Enchilada Sauce
- Heat the oil in a saucepan over medium heat. Add the garlic and sauté until soft, about 1 minute.
- Add the granulated onion, chili powder, chipotle powder, oregano and cumin. Stir for 1 minute until fragrant.
- Add the tomato sauce and chicken stock. Simmer for 15 minutes, until slightly thickened. Season with salt to taste and set aside.
Enchiladas
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat and cook the chicken 6-7 minutes per side, until cooked through (165°F). Transfer to a plate and shred with two forks.
- In the same skillet, sauté the chopped onion until soft, about 5 minutes. Return the chicken to the skillet and stir in the sour cream, 1 cup cheddar, parsley and oregano. Heat until the cheese melts.
- Divide the filling among the tortillas, roll them up and arrange seam-side down in the baking dish.
- Pour the enchilada sauce over the top and sprinkle with the remaining 3/4 cup cheddar. Add jalapeño slices, if using.
- Bake uncovered for 25 minutes, until bubbly. Let cool 5-10 minutes, then serve with salsa and sour cream.
