I was definitely NOT going to healthy route tonight. I was craving the big, huge, ridiculous kind of meal you get in any Mexican restaurant across the country... cheesy, saucy goodness. Worth every last calorie.
- 1 bone-in, skin-on chicken breast
- 1 dried ancho chile, stem and some seeds removed
- 1 dried cascabel chile, stem and seeds removed
- 1 fresh jalapeno
- 2 cloves of garlic
- 1 14.5-oz. can of tomato sauce
- 1/2 yellow onion, diced
- 1 tsp. cumin
- 1 tsp. Mexican oregano
- 2-3 large tortillas
- 1/4 c. shredded cheese (optional)
- sour cream, for garnish
- cilantro, torn for garnish
- olive oil
Put the chicken breast and dried chiles in a pot. Cover them with water. Bring to a boil, then simmer for 15 minutes. Set the chicken breast and chiles aside.
In a large skillet, heat 1 T. of olive oil. Add the onion and jalapeno to the skillet, keeping a small amount of the onion to the side to put in the enchiladas. Season the onion and jalapeno with salt and cook over medium heat for 5-6 minutes. Add the garlic and cook another minute. Add the cumin and oregano, stir, and add in the tomato sauce. Let it simmer together for 3-4 minutes.
Preheat the oven to 350 degrees.
Pour the red sauce into a blender along with the chile peppers. Puree until smooth, adding in cooking liquid from the chicken until you achieve a nice, thin consistency. Taste, and season with salt and pepper accordingly.
Using two forks, shred the chicken. Return 3/4 of the sauce to the skillet and fold in the chicken.
Lay out a tortilla and sprinkle some cheese down the center. Top with a few spoonfuls of the chicken mixture. Add in the raw onion. Roll up the burrito, folding over one side lengthwise. As you roll it up, fold in the ends to close the package.
In a baking dish, spoon some of the sauce on the bottom. Lay the burritos on top of the sauce. Ladle the rest of the sauce over the top. Bake in the oven for 20-25 minutes. Garnish with the sour cream and cilantro.