Mild or Spicy Enchiladas

Enchilada Sauce 

This Mexican style dish can be spiced up to your likings. Use hot salsa or mild salsa to adjust the heat. Enough for 4 if you serve it with rice and chips.

To prepare chicken use: 

• 2 sm chicken breast (about 3/4 of a pound, or .5 lb of cooked shredded chicken)
• Salt and Pepper to taste
• 2 T canola oil
• 1 T garlic powder
• 1 T cumin
• 1/2 t Ground Chipotle Chile
• 1/2 t oregano
• 1 c chicken stock

To prepare enchilada sauce: 

• 1 T olive oil
• 1/2 chopped red onion
• 1 T chopped garlic
• 14.5 oz Diced and Fire Roasted Tomatoes
• 14 oz Medium Salsa 
• 1 t garlic powder
• 1 T cumin
• 1/2 T chilli powder
• 1/2 T oregano
• 2 oz Chipotle Peppers

To finish up:

• 8 corn tortillas (6 inch)
• 1 C shredded cheddar

To serve: 

• 2 T sour cream
• Chopped green onions
• Chopped Cilantro

1. Clean and wash the chicken. Sprinkle it with salt and pepper.
2. In an iron skillet, place 2 T of oil, heat it up on medium heat and add chicken to it and brown.
3. After chicken is browned on one side, sprinkle it with seasoning (garlic, cumin, chipotle, oregano).
4. Turn the chicken over and brown it for another 2-3 min. Add 1 C of chicken stock and simmer it on medium heat.
5. Shred the chicken, cover it, put aside.
6. In sauce pan, pour 1 T olive oil, heat it on med heat and add chopped onion and chopped garlic.
7. Saute it for about 5 min or until the onions are tender.
8. Add a can of fire roasted tomatoes and salsa (I used medium salsa, not too hot or too mild).
9. Season it with garlic powder, cumin, chilli powder, and oregano.
10. Add diced chipotle peppers with adobo sauce.
11. Turn down the heat and cook it down to reduce the sauce, for about 30 min.
12. If you are making your own tortillas, keep them soft and warm. If you are using store bought tortillas then roll them up in wet paper towel and microwave it for 30 sec. The tortillas need to be soft.
13. In 9X9 glass casserole dish, pour one ladle of the sauce on the bottom of the dish.
14. Place sauce, chicken and pinch of cheese in middle of the tortilla, roll it and place it fold side down.
15. Repeat 8 more times
16.  After last tortilla, pour the rest of the sauce all over the tortillas. Make sure it is covered with the sauce.
17. Sprinkle in the rest of the cheese and cover it with the foil.
18. Bake it for 30 min, then uncover and bake another 5-10 min or until cheese is golden brown.
19. Serve it with sour cream, chopped onion and cilantro.
20. We also made cilantro lime infused rice and served it as a side dish.

Rice and chips are a nice addition to the enchiladas