- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine ( I omitted, but use em… Seriously…)
- 1 tablespoon. canola oil
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 ½ teaspoons cumin
- 1 tablespoon sugar
- 1 medium tomato, seeded and chopped
- 2 8 oz cans of tomato sauce
- 1 cup water
- 2 Tablespoons of sofrito
- Adobo or salt and pepper to taste
- 1 lb. boneless, skinless chicken breasts
- 1 cup shredded sharp white cheddar cheese, divided
- 1 cup shredded monterey jack cheese, divided
- 1/3 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas (I used whole wheat tortillas)
- Cooking spray
- In a large sauté or saucepan over medium heat, cook your onions stirring often until softened, about 8 minutes. Stir in garlic, cumin, chili powder and sugar until the spices are fragrant, about 20 seconds.
- Add the chopped tomato, tomato sauce, water, sofrito and adobo (or salt and pepper) to taste. Lowering the heat a bit, bring the sauce to a simmer, for about 2 minutes.
- Reduce the heat to low and add the chicken to the sauce. Cover the chicken and cook until the chicken is completely cooked, about 20 minutes. Transfer the chicken to a plate and set aside to cool.
- Strain the sauce through a mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the solids to a large bowl and set aside. Add additional adobo (or salt and pepper) to the sauce if needed (I didn’t need to).
- Shred the chicken into bite size pieces and add to the bowl with the reserved solids. Add in 2-3 tablespoons of the enchilada sauce, 1/2 cup of each of the shredded cheeses, and the cilantro. Stir to combine.
- Preheat the oven to 425 Fahrenheit and oil a 9 x 13″ baking dish with cooking spray.
- Stack the tortillas on a plate, cover and microwave for 40 seconds, until warm and pliable.
- Place a tortilla on a clean work surface and spoon about 1/3 cup of the chicken mixture evenly down the center of the tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.
- Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
- Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce over the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Source: Mind Over Batter
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