Sometime I want the whole enchilada!

This recipe will have you wanting not just the whole enchilada, but the entire dish.  Good luck finding a restaurant with a better a recipe than the one I am handing you now.  You're welcome! 

Ingredients:
3 chicken breast (on the bone)
cilantro
1 garlic clove
1 large onion
2 jalapeno peppers (seeded and diced)
1 15oz can of tomato sauce
1 cup of water
3 tablespoons of chili powder
2 teaspoons of cumin
2 teaspoons of sugar
salt/pepper
2 cups of Monterrey jack/cheddar cheese combo
cooking spray


Making it Happen: 

Preheat oven to 350 degrees.  Place chicken breast on a cookie sheet, drizzle with olive oil, salt & pepper.  Cook for 35-40 minutes.  Once the chicken is cooked, pull out of oven and let sit for 10 minutes before shredding.  Turn the oven to 450 degrees.

Meanwhile, make the sauce.  Saute peppers and onion in olive oil until translucent.  Add garlic, chili powder, sugar, and cumin.  Cook for 1 minute or until aromatic.  Add in tomato sauce and water. Bring to a boil, then reduce heat and simmer.  Let simmer for 20 minutes.

Pour the sauce through a strainer.  In a large bowl, combine onion mixture (leftover from the sauce), chopped cilantro, shredded chicken, cheese, and 1 cup of enchilada sauce.  Next, spoon mixture onto tortilla shells, roll, and place seam down in dish.  Spray the top of the enchiladas with cooking spray and let them get crispy in oven for seven mminutes.  Reduce heat to 400 degrees, pour remaining sauce over enchiladas, and top with remaining cheese and cilantro.  Cook an additional 20 minutes. 

Note- My mom makes these with pulled pork.  If she makes a pork roast, she simply subs the chicken with leftover pork.  I will admit, those are delicious and worth the substitution if you have pork on hand.