Chicken Enchiladas with Red Chili Sauce
Prep: 35 min
Cook: 50 min
Serves: 6
Cost per serving: $1.65
1 tsp vegetable oil
1 onion, chopped
Salt and pepper
3 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp cumin
2 tsp sugar
2 8-oz cans tomato sauce
1 lb boneless, skinless chicken breasts
2 cups shredded Cheddar
3 Tbsp chopped pickled jalapenos
1/2 cup minced fresh cilantro
12 6-in soft corn tortillas
1. Preheat oven to 425F; grease a 9-by-13-inch dish. Warm oil in a pan over medium-low heat. Saute onion and 1/2 tsp salt for 8 minutes. Stir in garlic, spices and sugar. Add sauce and 1 cup water. Reduce heat; simmer 5 minutes.
2. Add chicken, cover and cook until thickest part is 160F, about 12 minutes. Season with salt and pepper. Shred chicken; place in a bowl with 1/4 cup sauce, 1 cup Cheddar, jalapenos and cilantro. Spoon 1/3 cup onto each tortilla; roll up and lay seam-side down in baking dish. Mist with cooking spray.
3. Bake, uncovered, 7 minutes. Reduce temperature to 400F. Pour sauce over enchiladas; sprinkle with remaining cheese. Cover with foil; bake 25 minutes. Uncover; bake 5 minutes more.
All You, May 2011, p. 16.
