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Chicken Enchiladas


  • 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 inch soft flour 8- tortillas


  • Preheat your oven to 350. Line a 9 x 13 casserole dish with aluminum foil and spray with cooking spray, set aside.
    In a large saucepan, heat the vegetable oil over medium heat. Sauté onions, peppers, and green chilies for 5 minutes or until onions and peppers are softened. Add in garlic and tomato and sauté for another 2 minutes. Stir in the chili powder, cumin, sugar, oregano and salt and pepper and cook until fragrant, about 30 seconds. Stir in the tomato sauce and chicken stock and bring to a simmer. Submerge the chicken breasts into the sauce and poach 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 pan. 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!