Enchiladas with Cilantro Rice

These enchiladas are delicious! A few days ago, I had made some homemade tomato sauce with my KitchenAid juicer. I had lots of tomato sauce as a result, so I decided to make the enchiladas. They were superb!  Chicken is cooked in a spicy tomato sauce and then shredded. The cooked chicken is then rolled in a fresh tortilla with cilantro rice, covered in cheese and more hot sauce is added. It is then baked for 10 minutes. The result is pure deliciousness. I got this recipe from a blog called Annie's Eats, which I highly recommend.  She's got good recipes!Although the Cilantro rice was my own addition, but it gives some filling and texture to the enchiladas.


Ingredients
1 batch of Cilantro Rice
1 medium onion, chopped fine (I used a food processor)
2 jalapeno peppers, seeded and diced
1 teaspoon vegetable oil
3 garlic cloves, minced
3 tablespoons Korean chili powder
2 teaspoons cumin
1 tablespoon sugar
2 cups homemade tomato sauce (or 1 15 oz can tomato sauce if you don't have any)
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lbs boneless skinless chicken breasts
1 cup shredded cheese
1/2 cup minced fresh cilantro
12 8 inch tortillas (I used a green chili tortillas from a brand called Mi Abuelita Bonita "My Cute Grandmother")
Cooking spray

Condiments
Guacamole
Fresh salsa
Salsa Verde

Directions
Add some oil to a large pot. Add the jalapeno peppers and onions. Stir often for 8-10 minutes, until the onions have lost their raw taste and have turned transparent.

Stir in the garlic, chili powder, cumin and sugar. Cook until fragrant, about 30 seconds.

Add the tomato sauce, water and chopped tomato.

Bring the sauce to a boil, reduce heat to a simmer and cook for 5 minutes, or until the sauce thickens.

Nestle the chicken into the sauce. Reduce heat to low, and simmer for 12-20 minutes or until the chicken is completely cooked (160 F). Remove from heat and set aside.

Strain the sauce in a large mesh bowl into a medium bowl, pressing down to extract as much juice as possible. Season the sauce with salt and pepper. With a fork, shred the chicken in the mesh bowl and set aside.








Shred the chicken with a fork and add to the bowl with the other solids.













Preheat oven to 425 F.

Spray a baking dish with olive oil spray. Stack the tortillas on a plate and microwave for 30-60 seconds.

Spoon a little bit of the chicken mixture onto the tortilla. Spoon a little cilantro rice on the tortilla.










Roll into a cigar shape and place on the baking dish, folded side down. Continue until your plate is full! Lightly spray the tops of the tortilla with olive oil, and place in the oven for 7 minutes, or until the tortillas start to brown slightly and turn crispy.











Reduce the oven temperature to 400 F. Remove the tortillas from the oven. Pour the tomato sauce over the tortillas.
















Sprinkle with shredded cheese.

















Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 5 minutes more. Remove from oven and cool for 10 minutes.

To serve, spoon some guacamole, fresh salsa and salsa verde over the enchilada.

Pin It