Chicken Enchiladas

Chicken Enchiladas

This recipe is so delicious. Since I'm pregnant and crave something different almost everyday, I only had to see the word enchilada the other day and I was determined to find a delicious recipe because I had to have them... Now! :) Dan, my fiance, absolutely LOVES them. He wants me to make them again already. He loves almost any food, but he said this was the best meal he has had in a really long time. So if you like a little bit of spice and some delicious Mexican food, try this! :)

1 medium onion, chopped
2 jalapenos, seeded and finely chopped
1 tbls. olive oil
3 cloves garlic, pressed
1 1/2 tbls. cayenne pepper
1 1/2 tbls. paprika
2 tsp. cumin
1 tbls. sugar
1 can tomato sauce (15 oz.)
1 can diced tomatoes (15 oz.)
1 cup water
salt and pepper to taste
1 lb boneless, skinless chicken breast
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1/2 cup minced cilantro
cooking spray

Directions:

Combine onion, jalapenos, and oil in a deep frying pan. Saute until tender 5-10 minutes. Add garlic, and spices, and sugar and saute for about a minute just until fragrant.

Add tomato sauce, tomatoes and water to the pan. Bring sauce to a simmer, and nestle the chicken into the sauce. Cover pan and let simmer until chicken is fully cooked, about 15 minutes. Transfer chicken to a plate.

Reserving sauce, strain out the vegetables in strainer, pressing out as much juice as possible. Add salt and pepper to sauce to taste. Shred chicken into bite size pieces and mix with the strained vegetables. Add 1/4 cup enchilada sauce, 1/2 cup of each of the cheeses, and cilantro. Mix well.

Preheat oven to 425 degrees. Oil 9x13 pan. Warm tortillas in microwave for a 30-60 seconds to make them pliable. Spoon 1/3 cup of enchilada mix down the middle of each tortilla. Roll up tightly and place in pan, with seam side down. Spray tops of enchiladas with cooking spray. Place in oven for about 7 minutes or until the tortillas brown slightly.

Reduce temperature to 400 degrees. Remove enchiladas from oven. Pour enchilada sauce over the tortillas evenly. Sprinkle  on remaining cheese. Cover with foil. Bake for 20 minutes. Remove foil and bake for 5 minutes more to brown the cheese lightly. Remove from oven and let sit for 10 minutes before serving to let it settle.

Enjoy!!!! We sure did! :)