The chicken enchiladas we’ll be covering today begin their life in a slow cooker before the finishing touches are added in the oven. Below is what you’ll need to make them, just in time for the upcoming weekend.
- A finely chopped onion
- Twelve corn tortillas (six-inches)
- A ¼ cup of olive oil
- Tablespoon of lime juice
- A trio of tablespoons of chili powder
- Chopped, jarred jalapeños (¼ cup)
- Pair of teaspoons of ground coriander
- A ¼ cup of fresh minced cilantro
- Pair of teaspoons of ground cumin
- Eight ounces of Monterey Jack cheese
- Pair of teaspoons of sugar
- Pepper and salt
- A fifteen-ounce can of tomato sauce
Begin by heating a pair of tablespoons of oil over medium-high heat using a small skillet. Saute the onion for about two minutes and then continue by adding the cumin, chili powder, and coriander until the onion becomes soft. This process should take about three to five minutes. Add some garlic and stir until it becomes fragrant, about thirty seconds or so. Move everything over to a slow cooker and then stir in the sugar and tomato sauce.
Use the pepper and salt to season the chicken and place it in the slow cooker. Cover it up and cook until the meat becomes tender, between four to five hours on a low setting. Once it’s ready, move the chicken over to a medium bowl and let it cool a bit before shredding it into bite-size pieces using a pair of forks. Add a cup and half of the cheese, lime juice, jalapeños, cilantro, and a ¾ cup of sauce to the bowl and combine all of the ingredients.
Move your oven rack over to the middle position and heat it up to 450 degrees. Grab a 9×13 baking dish and spread another ¾ cup of sauce on the bottom of it. Use the two remaining tablespoons of oil to brush each side of the tortillas and then stack them up, wrapping them in a damp dish towel before placing them on a plate. Microwave the tortillas until they become pliable and warm for about a minute or so.
Using one tortilla at a time, spread a 1/3 cup of filling on the center of each one before rolling them tightly around the filling with their seam side facing down in the baking dish. Arrange your enchiladas in a pair of columns using the width of the baking dish.
Use whatever sauce you have left to entirely cover the enchiladas and then sprinkle with the half cup of Monterey Jack cheese you should have left. Tightly cover the dish with some greased up aluminum foil and then bake the enchiladas until they become heated and the cheese has melted, about fifteen minutes or so.
This update or recipe is provided by tortilla company Easy Foods Incorporated. Our wholesale tortillas products include corn tortillas, flour tortillas, tortilla chips, and wraps. For more information on our services or brands like Tacomex and Vedgee or private label tortillas, please call 305-928-1593. Our business hours are 9 am to 5 pm Monday through Friday Eastern time and we are closed on weekends.