Amanda's Red Sauce Chicken Enchiladas

Today, Amanda shares another great recipe she originally found on Pinterest and then altered in her own kitchen.  Here is her version of the original recipe, which can be found at Mel's Kitchen Cafe.

INGREDIENTS:
1 medium onion, chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 cups V8
1 cup water
2 Large chicken breasts
1 cup shredded sharp cheddar cheese
1 cup shredded Colby Jack cheese
1 cup pepper jack
1 cup mozzarella
12 corn tortillas
cooking spray
2 cups cooking oil


DIRECTIONS:


In a large saucepan, combine the onion, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the V8 and water. Bring to a simmer.


Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.


Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.


Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/4 cup of each different cheese. Toss to combine.


To soften the tortillas heat about 2 cups of cooking oil in a saucepan. Be sure the oil is hot. Drop in tortillas 1 at a time. when the tortilla floats to the top turn to the other side. lay them on a paper towel to drain excess grease. Should take about 10-15 seconds per tortilla.


Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.


Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.


Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving. Serve with rice and beans and enjoy.




-Amanda