Monday, September 21, 2009

Chicken Enchiladas

*These are amazing!

{chicken enchiladas with red chile sauce}
makes 10 enchiladas

sauce and filling

1 1/2 tablespoons coconut oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeƱos , drained and chopped (about 1/4 cup)-optional
4 ounces sharp cheddar cheese , grated (1 c.)

tortillas and toppings

10 corn tortillas (6-inch)
coconut oil
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded


  1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

  2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.


  1. Smear bottom of 13x9-inch baking dish with ¾ cup of sauce. Using a pastry brush, paint both sides of each tortilla with coconut oil. Place tortillas on 2 baking sheets and bake until soft, about 4 minutes. Place warm tortillas on countertop. Increase oven temperature to 400 degrees. Place ¼ cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining sauce over enchilada. Use back of spoon to coat each tortilla. Sprinkle ¾ cup of cheese down center of enchilada. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado and lettuce.


Emily said...

yum! I need a good enchilada sauce recipe and I'm so glad you posted it! No more canned stuff for me!

Cannon and Kassie said...

yum yum! i'm making it this week.

jacksonville chiropractic said...

This is a great recipe.. thanks a lot..

Amarjeet Prasad said...

I like this post.

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