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Combine onion, jalapeno and oil in large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, about 8 minutes. Stir in garlic, chili powder, cumin and sugar. Add tomato sauce, water and chopped tomato. Bring sauce to a simmer, lower heat and cook until slightly thickened, about 5 minutes. Add chicken to sauce. Reduce heat to low, cover and cook until chicken is completely cooked through, about 20 minutes. Transfer chicken to plate and set aside to cool.
Strain sauce through a large mesh strainer into a medium bowl, saving thicker part of sauce for the inside of the enchiladas and the thinner part for the topping. Add salt and pepper to the thin sauce. Shred chicken into bite size pieces and add to the bowl with thicker mixture. Add in ¼ cup of thin sauce, ½ cup of each of shredded cheeses, and cilantro. Stir to combine.
Preheat oven to 425ºF. Spray a 9 x 13 baking dish with cooking spray. Stack tortillas on a plate, cover with plastic wrap and microwave for 45 seconds to soften. Spoon 1/4 cup of the chicken mixture evenly down the center of each tortilla. Roll tortilla around the filling tightly and place in the prepared baking dish, seam-side down. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.
Reduce the oven temperature to 400ºF. Remove enchiladas from oven and pour sauce over the top. Sprinkle with remaining cheese. Cover dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes. Remove from oven and let stand 10 minutes before serving.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!