Chicken Enchalada

 Will write the recipe for this tomorrow.  I wonder where the time goes.  May is halfway done and I haven't even touch any of the postings I need to do,ugh.  I even posted this photos without the recipe wahh.  Anyway, updating this post before  we go to the library, the kids are performing there today togather with other SJS kids.   Anyway, back to the recipe.

I never made  chicken enchalada before but I was inspired by the Pioneer Woman TV show host, Ree Drummond.  I like her cooking because  you can pretty much  alter it as she hersef doesn't really do specific   ingredients on recipes lol.  Ree is a blogger turned  celebrity chef.  This recipe is slightly different from hers since I used different ingredients.  Here it is.

Ingredients:

• 8 whole Corn Tortillas
• 2 whole Boneless, Skinless Chicken Breasts
• A dash of Cumin,
• A dash of Chili Powder
• 1/4 cup Vegetable Oil
• 1 whole Large Onion, Diced
• I whole red bell pepper, sliced
• 1 quart  tomato sauce (home made)
• Parmesan cheese

How to Prepare

• Preheat the oven to 350 F.
• One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set warmed tortillas aside.
• Rub both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork.

• Caramelize the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown. Remove them from the pan and set them aside on a plate. 
• Pour in the homemade or canned tomato sauce and reduce the heat to low, allowing it to warm through and add the sliced bell peppers.  When the peppers are cooked,  pour them in the blender and  blend it.
• Pour 2 cups of sauce into a 9 x 13 inch casserole dish. 
• Dip a tortilla into the sauce then lay on a sheet pan or plate. Put  a tabslespoonful of chiken, then the caramelaized onion, and sprinkle the  cheese on top. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.

• Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.

• Remove it from the oven and let it sit for 15-20 minutes before serving. I served 2 enchiladas for my husband and 1  each for me and the kids,

We ate this baby with steamed rice.  Rylie is not fond of  soft tortilla  so she doesn't like  the wrapper, she only ate the filling.

I made another batch of these enchaladas yesterday and I tweaked   the procedure that I did  with this one.  That would be another  post if I have time.