God.. that beginning part of that title sounds just so bad *hangs head in embarrassment* LOL
I’ve been really craving Mexican lately. Now mind you, my version of Mexican food isn’t stuff that is so hot that you cry for Jesus and your Mama in the same breath. YOU can add that to the recipe if you so wish but not this chicka! I like some spice and even some “Whoa” where the eyes get all doe-eyed. I like that heat that sneaks up on you and well, gooses you making you jump and turn around like “Who did that!” LOL I go for the ‘WHOA” factor and I think with this I got it.
- 1 onion (medium) chopped fine
- 1–2 jalapenos, -remove the seeds and chop fine
- 1 tablespoon canola oil – you can use vegetable oil but canola does have a better taste
- 3 cloves garlic, minced
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 3 teaspoon sugar
- 1–15oz can tomato sauce
- 1 cup water
- 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
- 1 1/2 cup shredded cheddar cheese
- 1 1/2 cup shredded Monterrey or Pepper jack cheese
- 1/2 cup sour cream
- 1 can black beans, rinsed
- 1/2 cup minced fresh cilantro
- 6 (12 inch s) or 12 (6″) soft corn or flour tortillas
- Cooking spray
- Salt and pepper, to taste
- Add the oil to a large sauce pan and put the heat to medium.
- Toss in the onion, jalapeno(s), garlic and about a 1/2 teaspoon salt.
- Cook, stirring often, until the onions and peppers have softened ~ 5-7 minutes.
- Add the chili powder, cumin, cinnamon and sugar. Cook for about 1 minute, gently stirring.
- Add in the tomato sauce and water and stir to combine.
- Bring to a simmer and add the chicken breasts into the sauce.
- Reduce the heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes. (160˚F on an instant-read thermometer). This will obviously depend on the thickness of your breasts.
- Remove the chicken from the pan and move to a plate; set aside to cool.
- Continue to simmer the sauce over medium heat until slightly thickened, ~5 minutes.
- Strain the sauce through a strainer into a medium size bowl.
- Using a rubber tip spatula, press the onion mixture to extract as much liquid as possible.
- Season sauce with additional salt and pepper to taste; set aside. You’ve now made your red sauce!
- Take the onion mixture from your strainer and put it in a large bowl.
- Shred the chicken into bite-sized pieces and add to the onion mixture.
- Stir 1/4 cup of the red sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese, the sour cream, black beans and the cilantro into the chicken and onions. Mix well.
- Spoon about 1/3 cup of the chicken mixture evenly down the center of each tortilla. If they are hard, you can heat them up a bit in the microwave with a slightly damp paper towel.
- As you roll the one side up you want to grab each side and tuck/roll as you go. Think cinnamon roll or wrap-type sandwich.
- Place each one seam-side down in the pan in a lightly greased (Spritz it with Pam) 9×13″ glass pan.
- Place the uncovered enchiladas minus the sauce in the oven and bake for 5-10 minutes or until the tops of the tortillas are golden brown. This will help them from turning soggy once their are covered in sauce and baked.
- Remove from the oven and pour the remaining enchilada sauce evenly over the top of them
- Top with the remaining cheese.
- Cover dish with foil and bake at 400 degrees for 20 minutes.
- Remove foil and bake another 5-7 minutes, or until cheese is browned and bubbly.