Chicken Enchiladas in Red Chilies

My most favorite red sauce enchilada recipe!!!

Note: this recipe takes quite a while to prep and bake. But, it is delicious and tastes homemade. I think it is worth the time to make on an occasional basis. I like it without the cayenne pepper, but love it with the cayenne. Let me know if you come up with any adaptations that improve it further!

CHICKEN ENCHILADAS IN RED CHILIES
This recipe is adapted from an America’s Test Kitchen Recipe; and further adapted from the recipe also posted on Pink Parsley Catering.

Ingredients
1 medium onion, chopped
2 jalapenos, seeded and chopped
1 teaspoon canola oil
3 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons cayenne (optional)
2 teaspoons cumin
1 Tablespoons sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 lb. boneless, skinless chicken breasts
1/2 cup sharp cheddar cheese
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
½ cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
Cooking spray


Directions
Combine onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers are softened, 8-10 minutes. Stir in garlic, chili powder, cumin and sugar; cook less than 30 seconds. Pour in tomato sauce, water, and chopped tomato. Bring sauce to a simmer; lower heat and cook until slightly thickened, about 5 minutes.

Add chicken to sauce. Reduce heat to low; cover and cook until the chicken is cooked through (160˚ F), about 12-20 minutes. Transfer chicken to a plate and set aside to cool.

Strain sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with onion mixture. Add ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling, and place in baking dish, seam-side down. Repeat.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes/until the tortillas start to brown slightly.
Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce on the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 additional minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

Enjoy!