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Saturday, July 24, 2010

Chicken Enchiladas

For meat:
5 boneless skinless chicken breasts
1 teaspoon kosher salt
2 teaspoons Rebecca's 8 spice blend
2 1/2 cups shredded colby-jack cheddar cheese
20 small corn tortillas

For Sauce:
1 onion, finely chopped
1 tablespoon light olive oil
1 can diced tomatoes and green chiles (Rotel)
1 small can green chiles
1 small can of tomato paste
4 garlic cloves, minced
2 15oz cans tomato sauce
1 1/2 teaspoons paprika
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1 tablespoon honey (more or less to taste)
1 teaspoon sugar
2 cups chicken broth
1/2 teaspoon black pepper
salt to taste


Preheat oven to 375 degrees F.

1. Season chicken breasts evenly on both sides with salt and spice.

2. Bake chicken breasts for 25-30 minutes, until juices run clear. Shred and set aside.

3. In a large sauce pan sautee onion in oil, once onion is translucent add in tomato paste, green chiles,tomatoes and chiles, then garlic and all other sauce ingredients. Simmer for 20 minutes stirring occasionally. Taste and adjust seasonings to your liking. Simmer for 30 minutes, add more or less chicken broth to desired consistency.

4. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer chicken then cheese, tortillas, then sauce. Repeat and top with cheese.

5. Bake for 15-20 minutes until cheese is bubbly.

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