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