I have a confession. I've only eaten enchiladas 4 times in total, and all within the last 1-1 1/2 years. I know, what was I thinking? Honestly, I never knew about their deliciousness until I started seeing posts about them on a cooking forum I frequent. I am SO glad I've corrected this wrong doing!
The first time I made enchiladas I bought the sauce in the can. No bueno! It gave me, and later I found out my BIL, awful heartburn. So much for a delicious "new baby meal". For my second attempt I made Mary Ellen's sauce, and it was awesome, but time consuming! Then I tried this sauce on Pink Parsley's blog; there is no turning back!
Overall this is a time consuming meal for a weeknight, however, I used Jaime's method of layering before, so I turned to this again to save a little time. If you do a little prep work on the weekend, I cooked and shredded the chicken on Sunday, you can easily assemble and pop this in the oven.
Here is how the whole recipe came together:
Sauce, from Pink Parsley:
- 1 medium onion, chopped fine
- 2 jalapenos, seeded and chopped fine (I used 1 chipotle in adobo)
- 1 tsp canola oil
- 3 cloves garlic, minced
- 3 Tbsp chili powder (I didn't have any so I made some)
- 2 tsp ground cumin
- 1 Tbsp sugar
- 15 oz tomato sauce (I had crushed tomatoes so that's what I used)
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped (I used a handful of grape tomatoes with seeds)
Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and set aside.
- 1/3 cup light sour cream
- 1/3 cup low fat cottage cheese
- 3 oz. light cream cheese
- 2/3 cup shredded cheddar cheese
- handful cilantro, chopped
- Cooking spray
- 12 corn tortillas
- 2 chicken breasts, cooked and shredded
- 1/2 cup cheddar cheese
Spray 8x8 baking dish with cooking spray. Layer 4 tortillas in the bottom of the baking dish. Spread 1/2 of chicken over tortillas. Spread 1 1/4 cup of sauce over chicken. Spread 1/2 of cheese filling over sauce. Repeat with another layer of tortillas, chicken, sauce and cheese. Place the last 4 tortillas on top. Top with 1 cup of sauce and 1/2 cup of cheese.
Cover and bake for 20-25 minutes. Uncover and bake another 10 minutes. Let sit 5-10 minutes before serving. Serves 4-6.
Note: Overall I use more chicken than cheese. If you want more cheesiness, just increase each ingredient in the cheese filling and/or decrease the amount of chicken. In my head the less fat I use the more I can eat! It's a good theory anyway.