This is a little labor of love. These aren’t quick (making your own enchilada sauce takes time) but they sure are yummy!
1 c. onion, chopped
2 garlic cloves
14.5 oz. can fire-roasted tomatoes
2 T chili powder
1 tspn. sugar
1/2 c. water
12 corn tortillas
2-3 c. cooked shredded chicken
2 c. cheddar cheese
Preheat over to 350 degrees.
Coat a large skillet with olive oil and saute the onions for a few minutes. Add the garlic and cook a few more minutes. Take the skillet off the heat.
Puree the canned tomatoes in a blender. Add the tomatoes to the skillet and bring to a low simmer.
Add the chili powder, water and sugar to the tomato mixture.
In a medium bowl, combine 1/4 c. of the sauce and 1/4 c. cheese with the chicken. Set aside.
Next, dip a tortilla in the remaining sauce and coat it as well as you can.
Set the tortilla on a plate and place a couple of spoonfuls of the chicken mixture in the middle of the tortilla. Roll it up and place in an 8×12 Pyrex dish. Repeat until you run out of ingredients.
Cover the enchiladas with remaining sauce and then sprinkle remaining cheese on top.
Bake for 10 minutes.
Serve with sour cream, tomatoes, guacamole or whatever your favorite topping are.
What does the family think? Hubby says these are the best chicken enchiladas I have ever made. The kids are so-so on them. They are a little too spicy for them.