Oh my gosh, people, I do believe, I am back! Thank you all so much for your words of support and encouragement! It’s been a long haul…
In my last post, I mentioned a wonderful way to cook chicken and make delicious broth at the same time. This is one of the meals I made with the fruits of those labors: Chicken Enchiladas. So easy and yummy. I did a post a couple of years back on Chicken Enchiladas that I made with my mom (I grew up with this dish), and I think I’ve improved it (sorry, mom!)! My friend, Judy, of Bebe Loves Okazu (check out her beautiful, beautiful blog!) had mentioned she had made it but sauteed the onions. Also, she wanted a thicker sauce. I was keeping this in mind when I redid this recipe. I also streamlined it a bit and instead of spraying and softening the tortillas in the oven, I just covered 6 at a time with a damp paper towel and heated in the microwave.
Sauteing the onions gave the dish a sweeter, milder flavor, and made the sauce tastier. I reduced the amount of broth and increased the tomato sauce, which made the resulting sauce thicker — perfect for serving at the table.
Hope all of you have a wonderful Saint Patrick’s Day this Sunday! I plan to relax with my family and just enjoy being. 🙂 Here is an image I did for the occasion with the same kids from Valentine’s Day.
Chicken Enchiladas (revised)
1 medium onion, diced
2 teaspoons olive oil
1 15 oz. can tomato sauce
3 cups chicken broth
1 tablespoon (or to taste) chili powder
kosher salt to taste
12 corn tortillas
About 4 cups shredded cooked chicken
About 8 oz. or more (to taste) shredded Monterey Jack cheese
1. Preheat oven to 350 degrees F.
2. Saute diced onion in oil on stove in a large pot.
3. When onions are softened and translucent, transfer about 80% of them to a bowl and set aside. To the remaining cooked onions in pot add tomato sauce, chicken broth, chili powder, and salt to taste. Bring to a simmer and cook for about 20 minutes, until thickened.
4. Heat 6 tortillas at a time, covering with a damp paper towel, in the microwave for 45- 50 seconds, until warm and pliable.
5. Pour some sauce into a 9-inch by 13-inch baking pan to coat bottom. Lay one of the warmed tortillas in dish and coat both sides with sauce. Then fill with a handful of chicken, sprinkle of sauteed onions, and a bit of shredded cheese. Roll up into a tube seam-side down. Continue with five more warmed tortillas. Then warm the remaining 6 tortillas and fill these in the dish, adding sauce to coat, as needed. For the last two enchiladas, you may want to coat, fill and roll in another dish because there isn’t much space left. I find that doing the bulk of the filling and rolling in the backing dish itself helpful though, because you don’t have to worry about the tortilla breaking and spilling mid-transfer!
6. When all twelve enchiladas are arranged in baking dish, cover with cooked sauce, and sprinkle with remaining shredded cheese. Cover with aluminum foil and bake for about 20-25 minutes. Alternatively, you could also refrigerate up to this time and bake later. We did this, and baked it for about 30 minutes.
Makes 12 enchiladas. Serve with extra sauce.