Authentic Mexican Chicken Enchiladas With Red Sauce Food

AUTHENTIC MEXICAN CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Cook chicken in a large pot over medium heat with water. Cook for about 25 minutes.
• Reserve some of the water the chicken was cooked in, about 2 cups of broth.
• Shred chicken with two forks.
• If using the onion (highly recommend) add 2-3 tablespoons of vegetable oil to a skillet over medium high heat and saute for 2 minutes. Stir onions and now add the minced garlic to pan. Cook garlic for about 30 seconds over medium heat.
• Add shredded chicken and broth of chicken.
• Sprinkle cumin, chili powder, salt and pepper over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.
• Remove stems off of peppers. To remove seeds, flip peppers over to allow seeds to fall out.
• Place in a saucepan with water to cover and heat on medium heat. Cook for 15-20 minutes or until peppers are soft.
• Place peppers in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend until smooth ( sauce will still have texture because of pepper skin).
• Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.
• Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly.
• In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.
• Preheat oven to 400 degrees.
• Add about a 1/3 cup of chicken down the middle of each tortilla, followed by monterey cheese.
• Roll tortillas. Assemble and place each tortilla seam side down in a greased baking dish or casserole.
• Add additional sauce on top of tortillas. Cover with additional monterey cheese
• Cover casserole with aluminum and place in oven for 10 to 12 minutes.
• Remove foil and cook for another few minutes if you like to brown the cheese on top. This step is entirely up to you.
• Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion (if using) and sprinkle chopped cilantro.
• Serve 1 to 2 enchiladas per person. Enjoy!

CHICKEN ENCHILADAS WITH RED SAUCE

Steps:

• Pre heat oven at 350 degrees.
• Combine the chicken, cheese, sour cream, refried beans, chiles, taco seasoning and cilantro in a mixing bowl.
• Fill each tortilla with 2 spoonfuls of filling mix.
• Fold tortillas and place in baking pan seam side down.
• When the pan is filled, pour enchilada sauce over the top of all the filled tortillas.
• Cover the pan and bake for 20-40 minutes.