Chicken enchilada photo tour!
First, saute the onions in some olive oil and garlic for about 10 minutes. Then, stir in about
3 tbsp. of chili powder, 2-3 tsp. of cumin, and 1 tbsp. of sugar. Cook for about a minute.
Now mix in a can of tomato sauce, a cup of water and a few chopped up tomatoes. Let simmer for a few minutes and then add the chicken breasts. Cover and let simmer for about 20-25 minutes.
Pull out the chicken and put on a plate to cool. Then, you need
to strain the onion mixture away from the sauce.
Shred the chicken and add to the onion mixture. Add about 1/4 cup of the enchilada sauce 1/2 cup of two different cheese of your choice (this time I used cheddar and mozzarella), and 1/2 cup of cilantro.
Heat about 18 tortillas (6 inch corn rounds) in the microwave for about 20 seconds or more, so that they are soft and easy to work with. Place the chicken mixture into each tortilla and place seem side down into a 9x13 pan. This recipe around, I made two 9x13 pans. Once you have put all the tortillas in the pan, put them in the oven at 450 degrees for about 5 minutes. Then take them out, pour the enchilada sauce to cover them and spread another 1/2 cup of each type of cheese over them. Place in the oven, covered for another 20 minutes.
And there you have it! Pure deliciousness.
Sidebar: I will work on making the blog full of better photos and make sure to
include all the steps of the recipes I include. Cheers to at least a good start at it!
