The Best Red Sauce Chicken Enchiladas

The Best Red Sauce Chicken Enchiladas puts onion, jalapeño and oil at the center of a chicken recipe and finishes in about 85 minutes, enough for 12 enchiladas.

• Yield 12 enchiladas
• Ready in 85 minutes
• Prep 30 minutes
• Cook 55 minutes

Ingredients

• 1 medium onion (small diced)
• 1 jalapeño (seeded and finely chopped)
• 1 teaspoon oil
• 3 medium cloves garlic (finely minced)
• 2 tablespoons chili powder
• 1 tablespoon granulated or brown sugar
• 2 teaspoons ground cumin
• 2 cans (8-ounces each) tomato sauce
• 1 cup water
• 1 1/2 to 2 pounds boneless skinless chicken breasts ((about 3 large chicken breasts))
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn or flour tortillas ((fajita-size if using flour tortillas))

Instructions

1. In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. Stir in the tomato sauce and water. Bring to a simmer.
2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool slightly. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
3. Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste, if needed.
4. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
5. Stack the tortillas on a plate and cover with plastic wrap or damp paper towels. Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
6. Preheat the oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover the dish with foil and bake 20-25 minutes or until heated through.
7. Remove the foil and bake another 5 minutes, until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
8. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Give it a minute off the heat, then serve it while it is still hot.