Chicken Enchiladas

This recipe is a little time consuming, but well worth it.  The sauce is better if done earlier in the day so that the flavors can really blend together, but it is not necessary.  Just give yourself enough time to let it cool down to room temperature after the 30 minute cooking time.

Enchilada Sauce :
1   28 oz can of tomato sauce
1/2 tablespoon chili powder
1/2 tablespoon garlic powder
1    teaspoon salt
1/2 teaspoon cumin
3 sprigs cilantro
1/2 cup chicken broth

Add the tomato sauce, chili powder, garlic powder, salt, cumin and chicken broth to a pot and mix thoroughly. Submerge the cilantro sprigs leaving the stems hanging over the side.

Bring the sauce to a simmer and cook for 30 minutes stirring occasionally.

Remove the cilantro springs.  Let sauce cool down to room temperature.

Chicken Enchiladas:
Preheat oven to 350 degrees.

Filling:
4    cups of shredded or chopped chicken (approximately 4 lbs. of chicken. I braised chicken thighs for this)
1/2 small onion finely chopped
3    scallions chopped
1    teaspoon cumin
2    tablespoons sour cream
1    teaspoon salt
3 - 4 tablespoons water or chicken broth

Assembly:
8    6 inch corn tortillas
Enchilada sauce
6 - 8oz shredded cheddar cheese or any blend you like

Mix all of the filling ingredients together.

Place the tortillas on a microwave safe plate and cover with a damp paper towel.  Microwave for about 15 - 30 seconds until they are softened. Cover the bottom of a baking dish with some of the sauce.

Take one of the tortillas and dip it into the sauce and place it on a plate.

Place 1/2 cup of the chicken mixture down the middle of the tortilla and then fold the edges over.

Place the tortillas seam side down into the baking dish.  Repeat with the rest of the tortillas.  Generously cover them with about a cup or so of sauce.

Cover with aluminum foil and bake for 30 minutes.  Meanwhile heat the remainder of the sauce on a low flame to thicken it a bit. Remove the enchiladas from the oven after 30 minutes and sprinkle the top completely with cheese and then bake for another 10 minutes.  Serve with the extra sauce and your favorite enchilada toppings.

Enjoy !!