For the Enchilada Sauce
1 tbsp Vegetable or Canola Oil
2 tbsp Flour
1/4 cup Chili Powder
1/2 White Onion diced
1 clove Garlic minced
1 tbsp Tomato Paste
1 can Roasted Tomatoes
1 1/2 cups Water
1/4 tsp Cumin
1 tbsp Brown Sugar
Salt and Pepper to taste
12 Authentic Corn Tortillas
Vegetable or Canola Oil
1 lb Chicken Breast boneless, skinless
2 tsp Cumin
2 tsp Chili Powder
1 Onion sliced thin
2 Cubanelle Peppers sliced
1 Ear of Corn kernels removed from cob or 1 cup frozen corn
2 cloves Garlic minced
1 can Whole Green Chiles seeded and sliced
1 Chipotle Pepper in Adobo Sauce diced up; do not use the whole can as it will be too spicy
1 can Tomatoes diced
Shredded Cheese of Your Choice I like cheddar
Make your enchilada sauce!
Pour your vegetable or canola oil into a medium pot over medium high heat. Add your flour and your chili powder and cook until a dark paste forms (about 3 minutes).
Once the paste is cooked through, add your diced onions and sauté until they start to soften. Once they begin to soften, add your minced garlic and tomato paste. Cook out another minute.
Add your water, roasted tomatoes, brown sugar and cumin. Cook for another couple of minutes and then transfer to a blender. Blend the sauce on high until it is fully combined. Place sauce into a large bowl and let cool while you make your enchilada filling!
Make your filling!
Preheat oven to 350 degrees.
Coat your boneless skinless chicken breast in the cumin and and chili powder. Add oil to your pan and cook chicken on medium high heat (about 7 minutes on both sides) until fully cooked through. Take chicken out of pan and let cool.
Add your sliced onions to the chicken drippings. Cook on medium high until they begin to soften. Once they do add your cubanelle peppers and cook together for about 5 minutes. After the pepper and onions are soft and beginning to brown, add your corn, minced garlic, green chiles and chipotle pepper. Cook another minute. Then add your canned tomatoes.
Shred your cooled chicken and then add it back into the pan with the vegetables. Let cook and reduce for a few minutes until a solid filling is formed. If it’s too loose, add some flour.
Assemble your enchiladas!
Soften your tortillas a bit. Microwave them each for about 20 seconds or stick them in the oven for a few (make sure they are wrapped in tinfoil if going in the oven).
Ladle a large spoonful of your homemade enchilada sauce at the bottom of a 13×9 pan. Dip each tortilla in enchilada sauce to lightly coat. Spoon some chicken mixture in each tortilla and add some cheese if you’d like. Roll the tortilla up as best as possible and place the enchiladas in pan with seam side down. When finished loading the pan, top with remaining enchilada sauce and cheese. Bake for about 15 minutes until cheese has melted.
Side note, that last step is REALLY messy (and no one tells you that). You’re going to get enchilada sauce all over your hand while you’re stuffing and rolling. No worries! Just rinse your hand in between each one and you’ll be fine. A little mess never killed anyone.
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