OK first I’m going to say this: These are not authentic Mexican enchiladas. Growing up in California, I’ve had many excellent and authentic Enchiladas and I love those; I miss really great Mexican food here on the east coast. It just doesn’t taste the same here and it makes me homesick for my beloved childhood Bay Area. I’ve been making these chicken enchiladas Long before I understood what authentic Mexican food was or had access to great dried chilies and Mexican cheeses.
I made up this recipe to satisfy a need for comfort food. I wanted something spicy and rich with loads of tomato flavor. And so this recipe was born. I understand that this is as American as you can get using tomato paste and paprika, it’s almost a spicy Mexican Lasagna using tortillas. Which might not be a bad idea!
Every time I’ve made these chicken enchiladas it has been a hit and is great for leftovers. I actually tastes better the next day and reheats beautifully. So you could make this ahead and reheat in a 350° for about 20-25 minutes or so. Let me know in the comments below what you think or if you try these tasty rich chicken enchiladas
- 2 tablespoons olive oil
- 1 large red onion
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon cumin
- 1 teaspoon drien oregano
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 6 oz cans tomato paste
- 1 15 oz can tomato sauce
- 1 cup water
- 1 3.8 oz can sliced black olives
- 1 cup sliced green onions
- 3 cups grated pepper jack cheese about 3/4 lb
- 12 oz cubed grilled chicken about 3 cups
- 2 cups sour cream or greek yogurt
- 6 12 inch tortillas
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In a medium sauce pan, heat the olive oil over medium heat. Add the chopped red onion and Sauté until softened and beginning to brown, about 5 minutes.
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Remove half of the cooked onion and set aside.
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Add in the chili powder, smoked paprika, cumin, oregano, salt and pepper. Stir to combine. Stir in the tomato paste, tomato sauce and the water.
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Bring the sauce to a boil stirring constantly. Reduce the boiling sauce to a simmer; cover, and cook for 30 minutes, stirring occasionally, the sauce will be thick.
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Let the sauce cool for 10-15 minutes for easier handling.
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While the sauce is cooling, reserve a small handful of the chopped olives and green onions for the topping. Reserve about 1 cup of the grated pepper jack cheese also, separately.
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In a large bowl combine the remaining sliced olives, sliced green onions, shredded pepper jack cheese. Stir in the cubed chicken reserved cooked red onion, and the sour cream or Greek yogurt.
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Preheat oven to 350.
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Spray a 9 by 13 inch casserole dish with cooking spray or olive oil. Have a pie plate or large dinner plate ready to help assemble the enchiladas.
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Onto the bottom of the prepared casserole dish spread 2 cups of the thick sauce. Covering the entire bottom.
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Spread about 1 1/2 cups of the cooled sauce onto the pie plate covering the bottom.
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Place a tortilla over the sauce and press down to coat one side. Flip the tortilla over to coat the other side.
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Place about 1/6 of the filling in a log down the center of the tortilla. Roll up and place in the prepared casserole dish. Repeat with the remaining tortillas. Using more sauce on the pie plate as needed.
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Pour over the finished enchiladas the remaining sauce. Making sure to cover each tortilla completely. Sprinkle the reserved Grated pepper jack cheese and then top with the reserved sliced olives and sliced green onions.
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Bake uncovered for 30 to 40 minutes, until the cheese has melted and started to brown.
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Serve with more sour cream or avocado slices.
