|Recipe from: eatinonthecheap
Image credit: Jodie
“These enchiladas are a staple in our house. They are filling and comforting and blessedly inexpensive to make.” Jodie
1 T vegetable oil
1 medium onion, diced
1 jalapeno pepper, seeded and diced
1 small can diced green chilies
2 cloves garlic, minced
1 medium tomato, diced
3 T chili powder
2 T cumin
2 T sugar
1 t. oregano
1 t. salt
½ t. pepper
1 quart tomato sauce
1 cup chicken broth
½ cup minced cilantro
4 split chicken breasts, skin removed
1 cup shredded cheddar cheese
10 soft flour 8-inch tortillas
For about 30 minutes or until the chicken reaches 165 degrees.
Remove the chicken from the sauce and set aside to cool.
When cool enough to handle, remove the chicken from bone and shred it with a fork.
Boil the sauce for another 5 minutes to thicken.
Set a fine mesh strainer over a bowl and pour the sauce through making sure to separate
the solids from the sauce.
Deposit the solids into a bowl with the shredded chicken.
Stir in ½ cup of the enchilada sauce, cilantro, and half of the cheese.
Divide the filling between the tortillas , roll up, and place seam side down in the prepared
Spray with cooking spray and bake in the oven for 5 minutes or until the edges of the
tortillas start to brown.
Then, pour the enchilada sauce over the tortillas (you probably will only need half of the
sauce) and top with the remaining cheese.
Return to the oven and bake until enchiladas are bubbly and cheese is melted.
Serve and enjoy!
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