Serves approx. 10 Enchiladas

Filling Ingredients:

  • 2 Chicken Breasts

  • 1 Onion

  • Cilantro

  • 1 Can “Cento Marzano” Peeled Whole Tomatoes

  • 2 cloves Garlic

  • Flour Tortillas (Or Corn, Preference)

  • Mexican Sour Cream

  • Mexican Cheese Blend

  • 1 Can Las Palmas Enchilada Sauce

Instructions, Oven Settings: 400 Degree F

  1. Season chicken breasts with salt, pepper, garlic powder (and any other seasoning to liking)

  1. Cut onion into large chunks

  2. In a pot or pan with high walls, add olive oil and toss onions inside.

  3. When onions brown a little, add the chicken breasts

  4. Sear chicken until a light brown crusting

  5. Add in can of peeled tomatoes

  6. Add Chopped cilantro (large sections, it is okay to leave the stems)

  7. Bring mixture to a boil and simmer for an hour

  8. Remove chicken and shred on the side

  9. Strain the tomatoes, onions, and cilantro. Add into a food processor.

  10. Put broth into a separate container to use for sauce

  11. Add the shredded chicken back into the pan and re-add the onion tomato fine mixture

  12. Cook until barely has liquid

  13. Add in a dallop of sour cream, turn off heat

  14. Microwave tortillas for 30 seconds

  15. Add a little enchilada sauce to bottom of a pan

  16. Roll chicken into tortillas and place into pan

  17. Add more enchilada sauce on top, and then top off with cheese

  18. Bake at 400 degrees for 20 minutes

  19. Garnish with Cilantro, Onion, Sour Cream, Salsa, and Guacamole

Enchilada Sauce Ingredients:

  • 1 tbsp vegetable oil

  • 2 tbsp flour

  • 4 tbsp chili powder

  • 1/2 tsp garlic powder

  • 1/2 tsp cumin

  • 1/2 tsp cayenne pepper

  • 2 cups broth (from above)

Enchilada Sauce Instructions

  1. Add oil and flour to a saucepan

  2. Use a whisk until mixture is a light golden brown

  3. Add in spices

  4. Add in 2 cups of broth

  5. Add in a can of “Las Palmas Enchilada Sauce - Hot”