Back home after a long and fun trip from Sao Paulo, cooking was the last thing on my mind. Though after collecting a variety of Brazilian spices there, I have been meaning to do some experimenting. Soon.... really soon! In the meantime, easy Chicken Enchiladas. This time with a red, spicy sauce but next time I am trying green!
{chicken enchiladas}
1 medium onion chopped
1 jalapenos chopped (I didn't seed it but I like spicy)
3 medium cloves garlic
1 large tomato seeded and chopped
3 tablespoon chili powder
1/2 tsp adobe chili
2 tsp cumin
1/2 tsp sugar
1 15-oz tomato sauce
1 cup water
1 pd boneless skinless chicken things (or breasts)
1 cup jack cheese, shredded
1 cup cheddar, shredded
1/2 cup minced cilantro
12 small corn tortillas
Olive Oil
Preheat oven to 425.
Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powders, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Add the chicken into the sauce. Reduce heat, cover, and cook until chicken is cooked through about 12-20 minutes. Transfer the chicken to a plate and shred.
If you have a strainer, strain the sauce. If not use a spotted spoon and take out all the onion mixture. That is how I did it and it worked just fine. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Add shredded chicken to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate warm it up. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Yummy!