I apologize to anyone who doesn’t love Mexican food as much as I do, because I can’t stop cooking it lately! When I’m at the grocery store, I always find myself buying cilantro, jalapeños, tortillas, etc., and naturally, my mind goes to Mexican food.
Anyways, these enchiladas were delicious! I typically prefer a tomatillo sauce, but this red sauce was fantastic and I know I’ll be making it again soon.
Red chile sauce recipe:
3 tbsp. vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1 poblano pepper, seeded and diced
1 canned chipotle pepper and 1 tbsp. of adobo sauce
6 oz. tomato paste
3 Roma tomatoes, diced
3 cups chicken broth
1/2 – 1 tsp. ground cumin
1/2 tsp. oregano
Salt and pepper, to taste
Heat oil in a saucepan over medium heat. Add onion, garlic and poblano pepper. Cook until tender, about 5-7 minutes.
Add the rest of the ingredients, then bring to a boil. Lower heat to a simmer and cook sauce for about 20 minutes. Remove sauce from heat.
Using an immersion blender, puree sauce (or use a blender/food processor).
Enchilada recipe (makes 12 enchiladas):
3 boneless, skinless chicken breasts, poached then shredded
1/2 red bell pepper
1/2 orange bell pepper
2 tbsp. cilantro, chopped
2-3 cups red chile sauce (above)
12 corn tortillas
1 1/2 – 2 cups shredded Mexican cheese, plus 1 cup for topping
Fresh cilantro, for garnish
Sour cream, for garnish
Preheat oven to 350 degrees.
Heat a large skillet over medium heat, then add olive oil. Once hot, add red and orange bell peppers and saute until slightly soft, about 5-7 minutes. Reduce heat to low, then add shredded chicken and cilantro and mix. Next, add red chile sauce, one scoop at a time, incorporating after every scoop–make sure chicken and peppers are coated with the sauce.
To assemble the enchiladas: Place corn tortillas on a microwave-safe plate and microwave 20-30 seconds, until soft. Working one at a time, dip both sides of a corn tortilla in the remaining sauce. Place sauce-coated tortilla on a cutting board, then place a small portion of the chicken and bell pepper mixture in the middle; top with 2-3 tbsp. shredded cheese. Carefully and tightly roll tortilla (making sure not to rip the tortilla), then place in a 9 x 13-inch baking dish.
Repeat with the remaining 11 tortillas. Pour the remaining sauce over the enchiladas, then sprinkle 1 cup of shredded cheese on top.
Place enchiladas in the oven and cook about 20 minutes, or until cheese is melted and bubbly. Remove from oven and let cool slightly. Garnish enchiladas with cilantro and sour cream; serve.