Enchiladas are one of my favorite things to make at home. They usually turn out just as good- often better!- than restaurant versions, they’re convenient (perfect to prep ahead of time and throw in the oven when dinnertime rolls around, also perfect for delivering dinner to a friend), and my whole family devours them without complaint. I also love loading them up with all the toppings: shredded lettuce, pico de gallo, sour cream, and avocado. That’s comfort food for me.

This red chile sauce enchilada is more involved than my easy salsa verde enchilada recipe, but the homemade red chile sauce is worth the extra work! You can cook the chicken by simmering it right in the sauce or use pre-cooked chicken (such as rotisserie) and just add it after the sauce has reduced. Use corn or flour tortillas and your favorite blend of Mexican cheese (I always include some Pepper Jack). You could make these enchiladas vegetarian by replacing the chicken with your choice of beans/vegetables. And note that they’re not super spicy. If you want more heat, add more jalapeno (and/or leave in the seeds) or up the chipotle in adobo if that’s what you’re using.

Red Chile Sauce Chicken Enchiladas

INGREDIENTS

1 medium onion, diced (or 2-3 green onions)
1 jalapeño, seeded and finely chopped (I used 1/2 Tbsp. Chipotle in adobo instead)
1 tsp. olive or vegetable oil
3 medium cloves garlic, finely minced
2 Tbsp. chili powder
1 Tbsp. granulated or brown sugar
2 tsp. ground cumin
2 (8-oz.) cans tomato sauce
1 cup water
1 1/2- 2 lbs. boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) shredded Monterey/Colby/Pepper Jack cheese
handful minced fresh cilantro (I used 1/4 cup)
~12 (6-inch) soft corn or flour tortillas (I slightly larger flour tortillas)

for serving:
sour cream
shredded lettuce
diced tomato/salsa/pico de gallo
sliced avocado or guacamole
fresh cilantro or chives, for garnish

DIRECITONS

1. In a large saucepan, combine the onion, jalapeno/chipotle, 1/2 tsp. salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, 30 seconds or so. Stir in the tomato sauce and water. Bring to a simmer.
2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 10-15 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool slightly. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
3. Strain the sauce through a fine mesh strainer into a medium bowl, pressing the onion mixture with a spoon or spatula to extract as much liquid as possible. Season the sauce with additional salt and pepper to taste, if needed.
4. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the reserved enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Jack cheese and the cilantro. Toss to combine.
5. Stack the tortillas on a plate and cover with plastic wrap or damp paper towels. Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
6. Preheat the oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover the dish with foil and bake 20-25 minutes or until heated through.
7. Remove the foil and bake another 5 minutes, until the cheese browns. Remove from the oven and let stand 10 minutes before serving.
8. Serve with sour cream, lettuce, guacamole, salsa, additional cilantro, etc. if desired.

Makes a 9×13 pan of enchiladas.

Adapted from Mel’s Kitchen Cafe

I’m proud of myself for posting so regularly lately. I’m determined to make my way through my digital stack of must-share recipes! I did miss a post on Monday because we were road-tripping back from visiting family. Our drive home was especially eventful because we decided to adopt my sister’s cat and she joined us on our 14 hour drive and hotel stay. Let’s just say we didn’t get any sleep that night but she was great in the car and now we have the sweetest cat ever as our first family pet! (And my girls are just in heaven.) But back to food…

This smothered chicken burrito recipe has been wildly popular on Pinterest and among my friends/family. And I’m not surprised… the creamy green chile sauce is addictive! The filling is adaptable (you can add rice or beans or veggies to your chicken, you could even make them vegetarian or switch up the meat). I think you could smother just about anything in that sauce and it’d taste good! Hahah I’m picturing some interesting concoctions now. Just add this recipe to your next meal plan (do you meal plan? I admit, I rarely do!)… you wont regret it!

Smothered Chicken Burritos with Green Chile Sauce

INGREDIENTS

Sauce:
1 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. flour
2 cups low-sodium chicken broth
1/2 tsp. ground cumin
pinch Mexican oregano
1 small clove garlic, minced
1/2 cup sour cream
1/2 cup Cheddar/Colby/Pepper Jack cheese 
1 4-oz. can mild green chiles
salt and freshly ground black pepper, to taste

Filling:
2-3 cups cooked shredded chicken (I like to use rotisserie)
2 green onions, sliced
1- 1 1/2 cups red salsa (enough to coat the chicken, as mild or spicy as you want)
1 1/2 cups Cheddar/Colby/Pepper Jack cheese 
1 cup pinto beans (or black beans or rice or a vegetable like spinach/corn)
3/4 tsp. ground cumin
1/2 tsp. Mexican oregano
salt and freshly ground black pepper, to taste

6-8 large (8-10 inch) flour tortillas
extra Cheddar/Colby/Pepper Jack cheese for topping

for serving:
shredded lettuce
diced tomatoes/pico de gallo/salsa
chopped cilantro
avocado or guacamole

DIRECTIONS

1. Preheat oven to 400 F. Line a baking sheet with foil.
2. In a large bowl, mix filling ingredients: chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
3. Fold the sides of the tortilla in and roll up like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
4. Bake at 400 F for about 20-25 minutes or until golden brown and crispy.
5. Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
6. Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted. 

Adapted from Carlsbad Cravings and Tastes Better from Scratch

I had some issues last week uploading photos to my site. But I found a solution and I’m back with the promised enchilada recipe today! (I was also having fun with my sister visiting and enjoying some summer-like weather. We were picking up takeout at our favorite places- including Pike Place market that has some amazing pickup options- and hiking/playing at the state parks that just reopened.) But back to the enchiladas…

This is my easy salsa verde enchilada. It uses a jar of salsa verde (we always buy it from Trader Joe’s because it’s the best!) mixed with sour cream for the sauce. I’ve made the filling many ways- with shredded chicken or a combo of chicken and spinach, sometimes corn too, chicken and beans, or just veggies such as mushroom, spinach and corn. I season it with some cumin, garlic, paprika, and oregano- you could throw in a 1/2 tsp. or so of chili powder if you want or up the cayenne for more heat. And of course there’s lots of cheese. The hardest part is filling and rolling up all those tortillas. The sauce and more cheese go on top and it bakes until golden and bubbling. Then I sprinkle on some onion and cilantro and serve it with all the toppings… black olives for the olive lovers around here, shredded lettuce, tomatoes/salsa/pico, avocado, extra sour cream. It’s easy and adaptable and one of my favorite Mexican comfort foods.

p.s. This makes a great dish to take friends/family who need a meal. You can bake it for them and take it hot or give it to them unbaked and provide instructions for baking it later. I suspect it can be frozen and baked right out of the freezer (you’ll need to extend the baking time depending on how cold it is). Provide the toppings on the side and you’re all set! We usually eat these enchiladas with refried beans and tortilla chips (because I want to keep it easy). If you have some extra time, this Mexican rice and black bean dish is sooo good!

Easy Salsa Verde Enchiladas

INGREDIENTS

16 oz. salsa verde (we love Trader Joe’s brand)
1/2 cup sour cream
~4 cups cooked chicken, diced or shredded
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. dried Mexican oregano
1/2 tsp. paprika
1/8 tsp. cayenne
salt and freshly ground black pepper, to taste
8-12 tortillas (I use flour, if you use small corn tortillas you will need more)
~2 cups grated cheese (Colby/pepper jack, cheddar, Mexican blend, etc.)

optional toppings:
black olives
shredded lettuce
diced tomato, salsa, or pico de gallo
avocado or guacamole
sour cream
chopped cilantro
sliced green onion or chives

DIRECTIONS

1. In a medium bowl, whisk to combine the salsa verde and sour cream.
2. In a second bowl, combine the chicken with the spices and season to taste with salt and pepper. (If you’re using a rotisserie chicken the meat won’t need much seasoning but plain chicken breast will need more.) Add 1 cup of the cheese and 1/4 cup of the salsa/sour cream mixture to the chicken and toss to combine.
3. Coat a 9×13 baking dish with nonstick cooking spray (or butter/oil). Place some filling in each tortilla and roll up tightly. Place filled tortillas in the prepared baking dish.
4. Pour the remaining salsa verde-sour cream mixture over top of the tortillas in the dish. Sprinkle with the remaining 1 cup of cheese (or more if you like it extra cheesy)!
5. Bake in preheated 375 F oven for 20-25 min until the top has browned and the filling is bubbling. When it comes out of the oven I sprinkle mine with onion and cilantro. Serve with toppings of choice.

Makes a 9×13 pan of enchiladas.