E: Make yourself a batch of this enchilada sauce. You can use half of it and freeze the other half for another time. It’s not that hard, and it will be ready in about 10 minutes. Once the sauce is ready, it’s downhill from there. I tend to vary my sauce depending on what kind of chile I have on hand. This time my mom left me with a bag of California and Japanese Chili pods, so I used that. However, you can also use chile pasilla and guajillo. You can serve the Enchiladas with rice and/or beans. We ate them a la carte to save calories.
10 california chiles
10 japanese chili pods
1 1/2 cup tomato sauce
1/2 tea spoon ground cumin
4 cups chicken broth
1 and 1/4 teaspoon of sugar
2 chicken breasts, shredded
3 cups of cheese of your choice, I used panela
Boil water. Take seeds and stems off of dry chile. Place chile in water for about 5-10 minutes until re-hydrated. Take chili out with tongs and place in a blender. Add garlic, tomato sauce, chipotle, cumin, sugar and chicken broth. Blend thoroughly. Strain sauce through colander. Put half of the sauce in a shallow dish.
You can make shredded chicken ahead of time by cooking it on high on a crockpot for about 2 hours. Or boil and add onion and chicken broth. Shred the chicken and set aside.
You can crumble the cheese and then place in a bowl.
Now you are ready to assemble the enchiladas all you need is the tortillas. Now, you can pan fry each tortilla with a little bit of oil OR you can simply heat them up on a “comal.” If you are too lazy to do either, just put them in the microwave for about 20 seconds. You need them to be warm so they can be rolled up without breaking.
Now you are ready to assemble.
Dip tortilla in the chile sauce and then place on your baking dish. Add chicken and cheese to tortilla. Roll tortillas that the sides face down. Repeat until you have enough enchiladas cover your baking dish, or as needed. Top off with the rest of the enchilada sauce. Sprinkle with cheese. Cover with foil and bake in the oven at 350 for about 20 minutes.