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Chicken Enchiladas in the best homemade Enchilada sauce.

5 from 2 votes
Chicken is slow cooked and shredded in the best homemade Enchilada sauce you'll ever taste. It is then tossed with two types of cheese and cilantro then stuffed inside corn tortillas. You will never have a better Enchilada platter once you make this recipe.
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Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Enchilada Sauce
  • 2 tbsp Olive Oil
  • 3 to 4 cloves Garlic roughly chopped
  • 4 Tomatoes large (on the vine)
  • 1 tsp Cumin powder
  • 1/2 tsp Oregano
  • 1/2 tsp Onion Powder
  • 1 tbsp Chili Powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 3 tbsp Tomato paste
  • 1 Chicken Bouillon Cube
  • 2 cups Water
Chicken Filling
  • 2 large Chicken Breasts
  • 2 cloves Garlic chopped
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 to 2 cloves Garlic chopped
  • 1/2 cup Monterey Jack shredded
  • 1/2 cup Cheddar Cheese shredded
  • 1/2 bunch Cilantro chopped
  • 10 to 12 6 inch Corn Tortillas
  • 2 cups Homemade Enchilada sauce
Toppings
  • 1/4 cup Monterey Jack shredded
  • 1/4 cup Cheddar Cheese shredded
  • 1/2 cup diced onion for garnish (optional)
  • 1/4 bunch chopped cilantro for garnish (optional)
  • 1/4 cup sour cream for garnish (optional)

Method
 

Homemade Enchilada Sauce:
  1. Start by heating a saucepan with olive oil.
  2. Add chopped garlic and tomatoes and sauté for another 4-5 on medium high heat until tomatoes soften.
  3. Now add all the spices into the tomatoes followed by the tomato paste, chicken boullion cube and water. Mix thoroughly.
  4. Continue to cook on medium high heat for 5-6 minutes until oil seperates. Then add the tomatoes to a blender and blend for a smooth consistency.
Chicken Enchiladas:
  1. Preheat oven to 400°F. Then, pour 2 cups of Enchilada sauce (use all the sauce if using above recipe) along with the remaining chopped garlic in a medium sized sauce pan. Heat sauce on medium heat until it start bubbling.
  2. Nestle the sesasoned chicken breast in the sauce and make sure its sunk in the sauce. Cook on low heat covered for 20-30 minutes until chicken is cooked.
  3. Seperate the chicken from the sauce and shred with two forks and let sauce cool. Add it to a medium sized bowl. Next add the shredded cheese, cilantro and half of the sauce the chicken cooked in.
  4. Toss it all up and warm up tortillas in a wet paper towel for 30 seconds. This will help the tortillas from not tearing up.
  5. Create an assembly line. Starting with tortillas, chicken filling, enchilada sauce and a greased 9x13 baking casserole dish.
  6. Pour 2 tablespoons of sauce in the baking dish. Lay a tortilla in the baking pan and add 2 tablespoons of chicken filling, a teaspoon of enchilada sauce and gently roll. Lay seam side down. Repeat with all remaining tortillas.
  7. Spoon remaining enchilada sauce over the enchiladas, add cheese, onions, cilantro and jalapeno slices.
  8. Bake for 10-12 minutes until cheese is melted and tortillas have turned golden.