Serves 4 to 6
Mexican comfort food at its best. This dish can be made more or less spicy, just adjust the amount of chili powder and ground red pepper. This dish can also be made ahead, just prepare as follows but do not top the dish with cheese. When you are ready to bake, preheat the oven to about 350F (175C) and head for about 20 minutes, then raise the heat to 400F (200C), sprinkle the cheese on top and heat for an additional 10 minutes.
2 large onions, chopped
4 jalapeno peppers, seeded and chopped
4 cloves garlic, minced
1/4 cup chili powder
2 teaspoons ground cumin
1/2 teaspoon ground red pepper
2 28.oz, cans tomatoes, drained
2 1/2 cups cooked chicken
12 corn tortillas
1 cup shredded Cheddar or Monterrey Jack cheese (4 oz)
olive and vegetable oil
In a large skillet combine onions, peppers and garlic and cook until they begin to brown, about 7 minutes. Add in the chili powder, ground cumin and red pepper and cook for an additional minute. Then add the 2 cans of tomatoes and continue to cook for about 5 minutes. Then with a food processor or immersion blender, puree the sauce. Combine 1/2 cup of the sauce with the cooked chicken. Preheat the oven to 400F, lightly brush each of the corn tortillas with oil and arrange on a baking sheet, slightly overlapping. Cover with aluminum foil and bake until soft and pliable, about 5 minutes. Pour another 1/2 cup of the sauce of the bottom of a 13 x 9 baking dish. To make each enchilada, spoon about 2 1/2 tablespoon of chicken in the center of each tortilla and roll tightly. Arrange the tortillas seam down in the baking dish. Cover with the remaining sauce and bake until bubbling, about 10 minutes.
