This is a dish I’ve grown up eating and have loved for as long as I can remember. In my mind, enchiladas are a Mexican comfort food, Especially my beloved enchiladas rojas- or enchiladas with a red sauce. This recipe can be modified in any way that you want – you can add or substitute any fillings to suit your tastes. Any way you make it will be delicious, and I hope this becomes a classic in your home as well! I’ve streamlined the process a little bit by bringing in a slowcooker. I think Grandma Josie might bop me with a spatula for that one. But ain’t nobody got time to stand over the stove all day anymore!
I like to make my red sauce in advance, just for simplicity’s sake, and to help speed up the process. The red sauce is a great mild salsa served warm with chips, taco topping, or anything else you like to eat salsa with! It’s great for kids as well!
Enchilada Ingredients:
4 boneless skinless chicken breasts
Red Sauce (see below)
Corn tortillas (this recipe will make at least 12)
Salt to taste
Pepper to taste
Garlic powder to taste
Onion powder to taste
Cheese (for topping)
Red Sauce Ingredients:
2, 12 oz containers of tomato sauce
1 Large Green Bell Pepper
1 Large yellow onion
Salt to taste
Pepper to taste
Garlic Powder to taste
Cumin- 1 dash
Let’s get that sauce cooking!:
-We’ll start by boiling the bell pepper. Get the pepper in a pot and cover with water. Bring to a boil; toss a lid on it and take it of the heat. Just let that sit while we get the rest going.
-Open up the tomato sauce cans and dump those right on in a large pot, turn the heat to a medium-low heat and let that start to simmer. Season with your salt, pepper, and garlic and give it a quick stir.
-While the pepper is boiling and the tomato sauce is doing its thing, let’s cut up that onion into a small dice.
-Let the tomato sauce simmer for 15-20 minutes before adding the veggies.
-After 15-20 minutes go ahead and mix in your onions. (if you want to use onions as your topping/filling and don’t want a whole onion in your sauce, go ahead and keep some out)
-While the onions and tomato sauce become friendly, we’re going to CAREFULLY grab the bell pepper out of it’s bath. We will remove the stem and seeds, and dice up the bell pepper. It should still be firm, but with a little give. Let’s add the peppers to the sauce and give it a stir.
-Now is a good time to taste and add your dash of cumin. If you think it needs more salt, pepper, or garlic, go for it!
-Let the sauce simmer away for another 20 minutes. You want the sauce to be on the thinner side, rather than thick like a marinara. If it’s too thick, you can add some water and turn the heat up a bit.
-Give it another taste and see if it needs more seasoning to your taste. If you’re satisfied with your sauce, turn off the heat and let it come to room temperature. if you’re making your sauce in advance, pop it into a container and refrigerate. If not, turn off your heat and let’s get cooking the enchiladas!
Enchilada Time:
-Place your four boneless skinless chicken breasts in your crock pot. Season with salt, pepper, garlic powder, and onion powder to your liking and cover your chicken with your sauce. If your chicken is frozen, cook on high for four hours or three hours on high for thawed chicken. (I always make from frozen, because I like easy)
-Walk away and enjoy the next four hours
