Traditional Chicken Enchiladas

This weekend was one for the books. So much so, that I barely took any photos, just the memories to remember it by. I celebrated 3 years since I met Andrew, with dinner at the exact place we met, dined on pozole matzah ball soup (like, what?!), lamb, and pumpkin cheesecake. I met up with my best guy friend from college whom I hadn't seen in over a year. Celebrated one of my bridesmaid's birthday with a grown up pizza party and cocktails. Went new car shopping (uh oh), and even ordered our wedding rings! Yes! See, weekend for the books. Since the weekend was filled with so much love, I wanted to share with you Andrew's second love (behind me, of course), enchiladas. He always requests my spicy chicken avocado enchis, but this time I wanted to go a little more traditional. 

Traditional Chicken Enchiladas

Ingredients:

• 2 chicken breasts, cooked, then shredded (or can use a rotisserie chicken if short on time)
• 1 tbsp. olive oil
• 1 cup diced white onion
• 2 garlic cloves, minced
• 1/4 cup freshly chopped cilantro
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/3 cup chicken broth
• 3/4 cup diced tomatoes
• 8 8-inch tortillas
• 2 cups red enchilada sauce

Garnish:

• crumbled cotija cheese
• freshly chopped cilantro
• serrano pepper, sliced

Preheat oven to 350 degrees F.

In a large skillet heat the oil over medium-high heat. Add in the onion, garlic, cilantro, cumin, chili powder. Cook until the onions begin to soften, about 7 minutes. 

Add in the chicken, broth, and diced tomatoes. Simmer until the liquid reduces, another 8-10 minutes. Pour 1 cup of sauce into the bottom of a 9x13-inch dish. Dip both sides of each of the tortillas in the sauce, then fill each one with the chicken filling down the center. Roll up and place into the baking dish. Repeat with the remaining filling and tortillas.

Pour the rest of the sauce over the top of the enchiladas and bake for 15 minutes. Remove from the heat and garnish with cotija, cilantro, and sliced peppers.