Chicken Enchiladas With Red Chile Sauce

by Mindi Cherry on September 25, 2011

I stumbled upon this recipe on Pinterest and it looks so much better than the “run of the mill” recipe!  I love that every ingredient in this recipe is “real”….no store-bought enchilada sauce in this dish! This has absolutely been added to our menu plan for next week!


  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medim cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 1 large beefsteak tomato, seeded and chopped
  • 1 pound boneless, skinless chicken breasts (2 large breasts)
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper

Preheat oven to 425.

See complete directions at Pink Parsley!

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{ 1 comment… read it below or add one }

Beth October 15, 2011 at 12:30 am

Did you make these? What did you think?


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