Chicken Enchiladas

 

INGREDIENTS:

  • 4 skinless, boneless chicken breast halves

  • 1 sweet onion, chopped

  • ½ pint sour cream

  • 1 cup shredded sharp cheddar cheese

  • 1 Tbsp dried parsley

  • ½ tsp dried oregano

  • ½ tsp fresh black peppercorns, ground

  • ½ tsp pink Himalayan sea salt, ground

  • 1 (15oz) can tomato sauce

  • ½ cup water

  • 1 Tbsp chili powder or chipotle chili powder

  • 1/3 cup chopped red and green bell pepper

  • 1 clove garlic, minced

  • 8 (10 inch) flour tortillas

  • Enchilada sauce (recipe below)

  • ¾ cup grated Cotija white Mexican Cheese

RED ENCHILADA SAUCE INGREDIENTS:

  • 1 chipotle pepper + 1 Tbsp adobo sauce

  • 3 cups chicken stock

  • 3 Tbsp olive oil

  • 3 Tbsp all-purpose flour

  • 1 (8oz) can tomato sauce

  • 4 Tbsp chili powder

  • 3/4 tsp garlic granules

  • 1/2 tsp cumin powder

  • 1/2 tsp dried oregano

  • 1/2 tsp onion granules

  • 3/4 tsp kosher sea salt

RED SAUCE DIRECTIONS:

  1. Combine the chipotle pepper, adobo sauce, and 1/2 cup of the chicken stock in a blender. Blend until the chipotle pepper has completely broken down and is smooth.

  2. Heat the olive oil in a saucepan over medium-high heat. Add the flour and whisk for 1 minute to fully cook the flour so it doesn’t taste raw and to keep it from sticking. Add the tomato sauce, chili powder, garlic granules, cumin powder, dried oregano, onion granules and salt. Continue to whisk and then add the chipotle pepper mixture.

  3. Once the sauce begins to thicken, add the remaining chicken stock 1/2 cup at a time. When the sauce is just thick enough, remove from the heat.

  4. Use the sauce to pour over the enchiladas.

  5. If you are not going to be using the sauce immediately, let the sauce cool to room temperature and place into a jar with an airtight lid and refrigerate for up to 1 week. This sauce can also be frozen and defrost in the refrigerator overnight when ready to use.

ENCHILADA DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C)

  2. In a medium skillet over medium heat, cook chicken until juice runs clear. Drain excess fat. Shred the chicken and hold.

  3. Sauté onion and red and green bell pepper in 1 Tbsp Spice Horizon olive oil until translucent then add garlic (careful not to burn the garlic). Then add sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until the cheese melts. Stir in salt, tomato sauce, water, and chili powder. Cook until most of the liquid is reduced.

  4. Mix chicken into the sour cream mixture and stir.

  5. Roll even amounts of the mixture into the tortillas.

  6. Arrange filled tortillas in a 9x13 inch baking dish. Make sure to place the seam side down.

  7. Cover with homemade enchilada sauce and top with ¾ cup Cotija cheese.

  8. Bake uncovered in the preheated oven for 20 minutes.

  9. Cool 10 minutes before serving.

SUGGESTED TOPPINGS: 

  • Diced jalapeño peppers

  • Cilantro

  • and more cheese if desired

Things you'll need for this recipe...

 

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