From The Kitchen of A Military WIfe

Texas Style Chicken Enchiladas

Posted on: February 18, 2010

The reason I say “Texas Style” is because A. They have a slight kick B. They have chunks of onion in them and C. My husband is from Texas and he agreed that these taste like something he would get back home.  Let me just tell you that these were *wonderful* needless to say, they are gone. This made enough for me and my husband with 1/2 an enchilada for leftovers.  If you have a larger family, double this recipe

Ingredients:

1 onion- chopped

1 teaspoon canola oil

3 cloves minced garlic

3 Tablespoons chili powder

2 teaspoons cumin

1 Tablespoon sugar

1 15 oz can tomato sauce

1 cup water

1 tomato, chopped with seeds removed

2 medium boneless, skinless chicken breasts

1 cup sharp white cheddar cheese

1 cup regular cheddar cheese

1 cup Monterrey jack cheese

1/2 cup minced cilantro

2 large tortillas ( I used wheat, you can use any kind)

Cook the chopped onion and oil over medium heat for 10 minutes.  Add in the chili powder, cumin, and sugar.  Stir well and let sit for about a minute.  Add the tomato sauce, water and chopped tomato.  Bring this to a simmer and immerse the raw chicken in the liquid.  Cover and let cook for 20 minutes.  Remove the chicken, make sure it is cooked thoroughly and set aside.  Preheat oven to 425.  Set a strainer over a large bowl and pour the sauce through it.  Try to separate the onions and liquid as much as possible.  Move the onions into a medium mixing bowl.  Cut the chicken into bite size pieces and add it to the onion mixture.  Also add cilantro,  1/2 cup of each of the cheeses, and 1/4 cup of the enchilada sauce.  Mix well and set aside.  To cook my enchiladas I used a loaf pan because I only made 2.  If you are making more you can use an 8×8 pan or a 9 x 13.  Grease the pan using the enchilada sauce you have made and then assemble the enchiladas.  Fill each tortilla and assemble them seam side down in the pan.  Lightly coat the top of each torilla with some of the remaining enchilada sauce. Cook at 425 for 7 minutes.  Remove from the oven.  Top with remaining sauce and cheeses and cover with aluminum foil.  Reduce oven temperature to 400 and cook for an additional 20 minutes.  Remove the foil and cook for an additional 5 minutes.  Let sit for 10 minutes before serving.

Source: Annie’s Eats

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Welcome To My Cooking Blog!

Welcome Everyone! I'm Alicia and I am a military wife currently living in Hawaii. I LOVE cooking and everything it involves :D This blog is here to show you that you can make AMAZING food in your own house :) For much less money than what you would pay if you went out at a restaurant. I hope you enjoy the recipes!

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