Sunday, April 19, 2009

Chicken Enchiladas


  • Garlic, minced
  • Onion, minced
  • 12 oz can tomato paste
  • Chicken stock or water
  • Chili powder
  • Cumin
  • Black pepper
  • Jalapeño, Serrano or any other spicy chili, finely chopped
  • Small corn tortilla shells
  • Chicken breast, cooked and shredded
  • Basmati rice, cooked
  • Cheese (Cheddar and/or Colby Jack work fine), shredded


  1. Preheat the oven to 350°
  2. Sauté garlic and onion with a splash of extra virgin olive oil
  3. Cook until onions are tender
  4. Lower heat to simmer
  5. Add the tomato paste and enough stock to form a relatively thin sauce, stirring constantly
  6. Add the chili powder, cumin, black pepper and Serrano stirring constantly
  7. Salt to taste
  8. The sauce should simmer for a few minutes so the liquid has a chance to reduce – you will know when the sauce is about ready when there it leaves more red coloring on the stirring spoon than water
  9. In a rectangular glass baking dish, roll up the chicken, rice and cheese in the tortilla shells and lay them closely together
  10. When all shells have been rolled, pour enough of the sauce to completely cover the tortilla shells and fill in any cracks and crevices
  11. Top with a layer of shredded cheese
  12. Bake for ~20 minutes, or until sauce bubbles and tortilla shells fall apart easily with a fork

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