Chicken Enchiladas with Red Chile Sauce adapted from Tide and Thyme, orginally from America's Test Kitchen

Name: Chicken Enchiladas with Red Chile Sauce adapted from Tide and Thyme, orginally from America's Test Kitchen
Ingredients: 1 medium onion, chopped fine; 2 jalapenos, seeded and chopped fine; 1 teaspoon canola oil; 3 medim cloves garlic, minced; 3 Tablespoons chili powder; 2 teaspoons ground cumin; 3 teaspoons sugar; 1 15-oz can tomato sauce; 1 cup water; 1 large beefsteak tomato, seeded and chopped; 1 pound boneless, skinless chicken breasts (2 large breasts); 1 cup extra sharp white cheddar, shredded; 1 cup monterey jack cheese, shredded; 1/2 cup minced fresh cilantro; 12 (6-inch) soft corn tortillas; cooking spray; salt and ground black pepper

Chicken Enchiladas with Red Chile Sauce adapted from Tide and Thyme, orginally from America's Test Kitchen was pinched from <a href="http://www.pink-parsley.com/2009/08/chicken-enchiladas.html" target="_blank">www.pink-parsley.com.</a>

INGREDIENTS

•

1 medium onion, chopped fine

•

2 jalapenos, seeded and chopped fine

•

1 teaspoon canola oil

•

3 medim cloves garlic, minced

•

3 Tablespoons chili powder

•

2 teaspoons ground cumin

•

3 teaspoons sugar

•

1 15-oz can tomato sauce

•

1 cup water

•

1 large beefsteak tomato, seeded and chopped

•

1 pound boneless, skinless chicken breasts (2 large breasts)

•

1 cup extra sharp white cheddar, shredded

•

1 cup monterey jack cheese, shredded

•

1/2 cup minced fresh cilantro

•

12 (6-inch) soft corn tortillas

•

cooking spray

•

salt and ground black pepper

Go To Recipe

review