Chicken Enchiladas with Tide and Thyme Food Blogger, Laura Davis
We’re making chicken enchiladas!
- 1 medium onion , chopped
- 1 tsp. vegetable oil
- 3 medium cloves garlic , minced
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 can (28 ounces) tomato sauce
- 3/4 cup water or chicken broth
- 3 cups shredded chicken
- 8 ounces cheddar cheese, shredded
- 3 Tbsp. pickled jalapenos, chopped
- 3 Tbsp black olives, chopped
- 3 Tbsp fresh cilantro, chopped
- 12 (6-inch) soft corn tortillas
- Vegetable cooking spray
- Adjust an oven rack to the middle position and heat the oven to 425 degrees. Spray a 9×13 pan with cooking spray and set aside.
- Heat oil in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 5 minutes. Stir in the garlic, chili powder, and cumin, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. Season to taste with salt. Remove from heat and strain the sauce through a colander, reserving the onions and garlic.
- In a large bowl combine the chicken, reserved onion mixture, jalapeños, olives, and the cilantro. Toss to combine. Set aside.
- Working with 6 tortillas at a time, place them on a clean sheet pan. Spray both sides of them with cooking spray and place in the oven to warm for 2 minutes. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture and 1 Tbsp of cheese evenly down the center of each tortilla. Roll up and place in prepared baking dish. Repeat this process with remaining tortillas.
- Pour the sauce on top of the enchiladas, and top with remaining cheese. Cover with aluminum foil and bake in preheated oven for 25 minutes. Remove foil and cook for an additional 10 minutes until cheese starts to brown.
- Remove from oven and let stand for 10 minutes before serving.