Chicken Enchiladas

It is spring break week in this beautiful state of Tennessee.  My children have spent a lot of time with their friends having sleep overs at my house or at the friends’ houses.  Somehow, I ended up with extra boys on at least 3 nights this week.  What do we know about teenage boys?  They like food!  One particular friend is a bit picky about what he eats (especially textures).  I already had this planned for dinner before I knew he would be eating with us and I really questioned whether he would like it.  While he seemed skeptical at first, he gave it a try.  Verdict:  Success!  He liked it and my family loved it!  I am not always a fan of enchiladas because they can be so soggy.  I really don’t like a wet tortilla!  What makes this recipe really good to me, is that you spray cooking spray on the tortillas and bake first before adding the top sauce & cheese.  You can increase or decrease the spiciness by using more or less jalapenos and if you like it even spicier, add cayenne or Rotel tomatoes.  I also like to put a spoon of sour cream on top of mine when I eat it.  The cool, creamy sour cream on top of the spicy hot enchilada…….It’s just YUM!

Chicken Enchiladas

 

Ingredients:

  • Oil
  • Medium onion, chopped
  • 2 jalapenos, may use fresh or in jar
  • 2 cloves garlic
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoons salt
  • 15 ounce can of tomato sauce
  • 15 ounce can chopped tomatoes
  • 2 chicken breasts, cooked and chopped
  • 2+ cups cheese, Monterey Jack, white cheddar, or mixture
  • 10 flour tortillas
  • Sour cream to garnish

 

Directions:

Saute onion, garlic, and jalapenos in oil until softened.

Add seasonings, tomato sauce, and tomatoes.

Cook about 5 minutes.

Add chicken and cook for 5 minutes.

Add cheeses and melt.

Spray a 9×13 baking dish with cooking spray.

Make enchiladas by spooning mixture into the center of each flour tortilla.

Fold and wrap each tortilla and place into the baking dish.

Reserve some sauce to pour over the top of entire dish after all the enchiladas have been made.

Lightly spray top of the plain tortillas with cooking spray and put into 425 °F oven for approximately 20 minutes.  Bake until tops start to get brown & crispy.

Pour remaining sauce and extra cheese over the browned tortillas & bake approximately 10 more minutes.

Garnish with sour cream if desired.