1 teaspoon olive oil
1 white onion, finely diced
4 cloves of garlic, minced
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups tomato sauce
1/2 cup water
Salt, to taste
1 pound boneless, skinless chicken breast or chicken thighs
Salt and pepper, to taste
1 - 15 oz can refried beans (I like to use refried black beans)
1/2 cup shredded colby jack cheese
1/2 cup shredded pepper jack cheese
12 soft yellow corn tortillas
To garnish: chopped onions, avocado, tomato and cilantro


1.Preheat oven to 400 degrees F. Line a baking sheet or large pan with foil and spray with nonstick cooking spray. Set aside.
2.While the oven is preheating, prepare the enchilada sauce by heating oil in a medium saucepan over medium high heat. Add in garlic and onions and sauté for 5 minutes or until onions become translucent.
3.Add in chili powder, cumin, oregano and cayenne pepper and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce and water, then bring to a boil. Reduce heat to a medium low and simmer for about 20 minutes.
4.While enchilada sauce is cooking, place chicken breasts on prepared baking pan, season with salt and pepper and bake for 15-20 minutes or until chicken is cooked completely and is no longer pink. If your chicken breasts are on the thicker side, this may take a little longer than 20 minutes. It’s always best to test with a meat thermometer to ensure they are fully cooked. Once done cooking, shred chicken with two forks.
5.Reduce oven temperature to 350 degrees F.
6.To make the enchiladas: Prepare enchiladas by spreading ¾ cup of enchilada sauce on the bottom of a 9x13inch baking pan. To assemble enchiladas, place 2 tablespoons of refried beans in a corn tortilla, then top with a few tablespoons of shredded chicken and about 2 tablespoons of enchilada sauce. Roll tortillas up and place seam side down in pan. Repeat with remaining tortillas.
7.Next pour remaining enchilada sauce over the top of the tortillas and sprinkle with cheeses. Cover pan with foil and bake enchiladas for 25-30 minutes. Remove from oven and allow to cool for 5 minutes before serving. Garnish with onion, avocado, tomato and cilantro, if desired. Makes 6 servings, 2 enchiladas each.

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