chicken enchiladas.

Even though this was my first time making chicken enchiladas, I can assure you – these are the best chicken enchiladas ever.

A bold statement? Yes. But these babies are bold. I like to make bold statements. It makes sense.

On second thought, I’d like to challenge anyone who thinks they have a recipe for the best chicken enchiladas ever. Bring it – there’s plenty of room in the world for multiple versions of the best chicken enchiladas ever. We can even do it at my place. Tonight. I’ve got plenty of tequila…

Because I totally need a delicious vat of enchiladas in my oven right now.

I always thought enchiladas seemed complicated. They’re really not. You’re just making a sauce with some onions, spices, and tomatoes, and cooking your chicken in it. Then, you take your chicken out, let it cool, then shred it. You strain the same sauce you poached the chicken in {brilliant – this is your enchilada sauce!} and combine the leftover onion mixture with the shredded chicken and some cheese for your filling. Fill your tortillas, put them in the dish, bathe them in the sauce and some more cheese, and bake into a glorious perfection.

Easy-peasy. Chicken-and-cheesy.

Chicken Enchiladas

Adapted from Pink Parsley, originally from America’s Test Kitchen

• 1 medium onion, chopped
• 2 jalapenos, seeded and minced
• 1 teaspoon canola oil
• 5 cloves garlic, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (about 2 large breasts)
• 1 cup extra-sharp white cheddar, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• Cooking spray
• Kosher salt and freshly ground black pepper

Preheat oven to 4oo degrees.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. Cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, for about 5 minutes.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part should read about 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and half of the cilantro (leave the rest to garnish at the end). Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Pour your enchilada sauce evenly on top of the rolled tortillas. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let it hang out for about 10 minutes before serving. Garnish with remaining cilantro, and enjoy.