Easy Chicken Enchiladas

This Martha Stewart recipe starts with a great homemade enchilada sauce that is far better than any store bought enchilada sauce. I made some modifications for my taste. 

Since I cook for two, I can freeze half before baking, or share with someone and include baking directions.

• 1 tablespoon canola oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 jalapeno, finely chopped

• 1 teaspoon chili powder

  1 teaspoon ground cumin

• 1 teaspoon diced or puréed chipotle in adobo

  1 28 ounces can crushed tomatoes

• Coarse salt and ground pepper

• Fresh juice from one lime

• 8 corn tortillas (6 inches)

• 12 ounces shredded cooked chicken, skin removed

• 4 cups shredded Monterey Jack cheese (12 ounces)

  1 tablespoon chopped cilantro

• 2 tablespoons minced pickled jalapenos

  Optional sour cream for serving

  Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeno, cumin and chili powder; cook until onion is translucent, 8 minutes.

  1. Add tomatoes, chipotle in adobo, and 1/2 cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook until sauce is thickened, 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.

  2. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Mix chicken, 3 cups cheese, cilantro and pickled jalapenos; fill each tortilla one at a time with 1/4 cup of the chicken mixture and roll tightly. Place seam sides down in a 9-by-13-inch baking dish, or divided into two small baking pans. I use disposable 5” x 8” baking pans from the dollar store.

     Oven method: When ready to bake, preheat oven to 450 degrees. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, 6 minutes or longer if refrigerated. For a crisper top, broil 1 to 2 minutes more.

  Air Fryer Method for a small baking pan(4-6 enchiladas): Bake in air fryer in bake mode, uncovered,  at 350°for 8-10 minutes or until the sides are bubbling and the top is golden. 

  Serve with sour cream, fresh cilantro and extra sauce if needed.