Recipe

Hosted By
DnD

		AZ - Chicken Enchiladas
		Serving Size - 5
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

CHICKEN:

2 teaspoons kosher salt

2 teaspoons cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

3/4 teaspoon black pepper

1 1/2 pounds boneless skinless chicken breast, flatten chicken to even thickness, about 3/4-inch thick

ENCHILADA SAUCE:

3 tablespoons olive oil

3 teaspoons minced garlic

2 adobo chili's in a can plus 1 T sauce

2 1/4 cups unsalted chicken stock

1 cup crushed tomatoes

1/2 teaspoon chili powder

1/4 teaspoon chipotle chili powder

1 teaspoons cumin

6 ounces monterey jack cheese

6 ounces sharp cheddar cheese

10 tortillas, flour 6-inch size

CHICKEN: - In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and 1/2 teaspoon black pepper. Generously season each side of the chicken breasts with the spice mixture, you probably won't use all of it. Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan. Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF, about 5 to 7 minutes. Transfer chicken to a plate and allow to cool. Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated. ENCHILADA SAUCE: - In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds. Add the adobe chilis and sauce and use a spoon to stir and break up into smaller pieces, cook 1 minute. Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine. Bring sauce to a boil and then reduce to a simmer until sauce is thickened about 5-10 minutes. Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds. Preheat oven to 400ºF. Evenly spread 1/2 cup of the enchilada sauce on the bottom of the baking dish. Pour 1/2 cup of enchilda sauce in a shallow bowl large enough to fit the tortillas. Lightly dip each side of the tortilla in the sauce. Transfer tortilla to a plate a fill the center with about 1/3 cup of chicken plus some of both cheese. Roll into a cylinder and transfer to the pan. Repeat process until 10 enchiladas are rolled and lined up in the pan. Evenly spread the remaining sauce over the enchiladas. Sprinkle the monetery jack cheese and cheddar cheese on top of the enchiladas. Cover Enchiladas with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.