Adapted from Annie's Eats
1 medium onion, chopped
1 tsp canola oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
15 oz can tomato sauce
15 oz can Rotel tomatoes with chilies
1 cup water
1 lb chicken breast
Salt and pepper, to taste
10 6" flour tortillas
8 oz shredded Mexican cheese blend
- In a large, deep skillet (or large sauce pan) cook the onions in oil on medium-high until tender.
- Stir in garlic, chili powder, cumin, and sugar.
- Add tomato sauce, Rotel, and water and bring to a bubble.
- Reduce heat and put chicken breasts into the sauce covering as much of the chicken with the sauce as possible. Cover ad cook on low for 20-30 minutes (or until the chicken is cooked through).
- Remove chicken and shred using two fork. Place in a large bowl.
- Strain out large pieces of veggies and put into the bowl with the shredded chicken. Keep liquid in a separate container, but add 1/3 cup to the chicken mixture. Also add in 4 oz (about 1 cup) of the shredded cheese.
- Preheat your oven to 425 while you assemble the enchiladas.
- Grease a 13" x 9" pan with cooking spray.
- Take 1/3 of the chicken mixture and wrap it up in a tortilla placing it seam-side down in the dish. I was able to get 10 tortillas into my pan (two rows of five tortillas each) this way.
- Spray the top of the tortillas with cooking spray and bake for 8-10 minutes or until they start to lightly brown.
- Remove the pan from the oven and reduce the heat to 400.
- Pour the enchilada sauce over top, then sprinkle on the rest of the cheese.
- Cover with foil and bake for 20 minutes at 400.
- Remove the foil and bake for 5 more minutes or until nice and bubbly.
- Let it rest for 5-10 minutes after removing from the oven so you: 1) don't burn your face off, and 2) can get the enchiladas out of the pan without too much of a disaster on your hands.
I've been slacking and forgetting to ask Hubby his ratings lately (it all started with an unfortunate beef brisket situation - during dinner I asked for his rating and he said, "I've had a rough day, you don't want me to rate things today, ask me tomorrow.") but he was so excited about this meal I was in the clear ;-) I served it with Spanish Rice mixed with some corn. You can totally serve two of these bad boys as a meal, but since we're ridiculous, we each had three.