Chicken Enchiladas with Homemade Enchilada Sauce
3 C. shredded chicken...
3 C. shredded cheese your choice
2-3 C. enchilada sauce (canned or homemade)
1 sm. can chop hatch chiles only use 2 tbsp.
⅓ C. chopped fresh cilantro
1/2 of a fresh hatch chile
2 fresh jalapenos de-veined n chopped
12 corn tortillas
Enchilada Sauce recipe
1 Tbsp. oil
1, 15oz. Fire roasted tomatoes
½ onion, chopped
3 Tbsp. chili powder
2 tbsp. garlic powder
2 tbsp. cumin powder
1 to 2 tbsp. knorr tomate
1 to 2 tbsp. knorr pollo
1 tsp. sugar
4 oz. cans tomato sauce
½ C. water or chicken broth
1/2 tbsp. pepper
Preheat oven to 350 degrees.
Combine the chicken with and 1/4 cup of the veggies for the sauce
Add dry spices from above just a little sprinkle and pepper to taste.
Soften the tortillas by dipping tortilla in the enchilada sauce one at a time.
Place tortilla on a plate.
Spray a 9 x 13 pan with cooking spray.
Fill each tortilla with about ¼-1/3 cup of chicken mixture and roll up, placing seam side down into the pan.
Pour 1 cup of enchilada sauce over the top and the remaining cheese.
Cover with foil and bake for 20-25 minutes or until heated through.
Remove foil and bake for about 5 minutes more or until cheese is bubbly and begins to melt.
Enchilada Sauce Recipe Heat oil in a skillet, add all the veggies from above, cook until veggies are softened, about 8 minutes, stir in all the spices Cook for another 10 minutes add in tomato sauce, can of roasted tomato chicken broth or water, bring to a simmer and cook until slightly thickened, about 7 minutes, season a bit more if needed.
Once it has thicken use a sieve pour the sauce you just made n press with a rubber spatula until all the juices have drained through.
Discard the veggies n keep only the broth to deep tortillas once all the tortillas are dipped n filled n in a baking dish pour the remainder of the sauce over the enchiladas top with cheese n bake for 20-25 minutes or until heated through.
Serve with rice and beans
Enjoy
A little taste of South Texas Comfort Food from yours truly
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