Chicken Enchiladas with cheese and a homemade red sauce
- 5 cups shredded Rotisserie Chicken
- 1 T oil
- 8oz sour cream
- 15 oz can tomato sauce
- 1 red pepper diced
- 1 white onion chopped (halved) and diced
- 16 oz shredded white cheese (jack is my favorite)
- 12 – 16 corn tortillas (depending on the size of your pan)
- 7 dried chile pods
- 2 c water
- 1 Tablespoon paprika
- 1 tsp oregano
- 2 cloves garlic
- Preheat oven to 350F
- Shred the meat off a rotisserie chicken.
- Heat a dry pan over medium high heat and heat tortillas on both sides to firm them up.
- Boil 2 cups of water and add in dried chile pods (stems removed) to rehydrate. Once rehydrated, add the pods, chile soaked water, garlic cloves, 1/2 onion and tomato sauce in a blender and blend until smooth.
- Heat a large pan to medium high heat and saute peppers and onions in oil, stirring occasionally until tender and onions are translucent. Then add in the chicken and spices and chile sauce, and simmer a few minutes.
- Then, remove pan from heat allow to cool for a few minutes and then add in sour cream.
- Place 1 cup of chicken/sauce into the bottom of a 3 quart casserole dish.
- Take each tortilla, cover in sauce in pan to soften, place a few tablespoons of chicken filling and cheese in the middle of the tortilla, roll and repeat, placing rolled tortillas side by side in the casserole dish. Then top it off with the remaining cheese.
- Bake covered in tinfoil for 30 minutes at 350F.
- Remove from oven, remove foil and bake another 10 minutes until browned on top. If it’s not browning, turn it to broil for 2 minutes.
- Slice and serve garnished with sour cream, guacamole, salsa, cilantro, whatever makes you happy.