Easy Red Sauce Enchiladas

Easy Red Sauce Enchiladas

Ingredients

• 3 tomatoes
• 1/2 onion
• 3 garlic cloves
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon Mexican oregano
• 3 chipotles in adobo
• 1 tablespoon adobo sauce
• 1 cup stock (or water)
• freshly ground black pepper
• oil
• 1 chicken breast
• 8-10 corn tortillas
• Monterey Jack cheese
• 2-3 tablespoons finely chopped onion
• Crema (optional)
• Cotija cheese (optional)
• Basic Guacamole (optional)

Easy Red Sauce Enchiladas

Instructions

1. Start by roasting 3 tomatoes in the oven at 400F.
2. If you are poaching the chicken, cover the chicken breast with cold water in a saucepan and bring to a boil. Reduce heat to a simmer and let cook until the chicken is no longer pink inside, approx. 20 minutes. You can also add salt, onion, and cilantro to the simmering water for a hint of additional flavor.  Once cooked, set aside to cool and then shred using two forks. 
3. Saute a roughly chopped 1/2 onion and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.
4. ..............................
5. ..............................

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