Chicken Enchiladas

As aforementioned, here is the main course from the anniversary dinner I made my husband. Nope, it's not fancy, just good sloppy Mexican food, his favorite. I served it with refried beans and the lime-mint granita:

Chicken Enchiladas

4 skinless, boneless chicken thighs (or chicken breasts)

1 onion, chopped

1 red bell pepper, sliced

1 clove garlic, minced

1 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp chili powder (use more if desired, my son was partaking so I cut back on the heat)

salt and pepper to taste

1 cup sour cream

3/4 cup sharp Cheddar, shredded

1 (8 oz) can tomato sauce

1/2 cup water

4 (8-10") whole wheat tortillas

Enchilada sauce (recipe follows)

3/4 cup Monterey Jack, shredded

Preheat oven to 350 deg F. Season the chicken with salt, pepper and a drizzle of olive oil.

In a medium (cast iron if you have it) skillet over medium heat, cook chicken until no longer pink and juices run clear. Remove chicken to a cutting board and drain excess fat. Meanwhile add the onion and red pepper to the hot skillet and toss to combine.  

Cube the chicken and return it to the skillet with the onion and pepper and cook until the onion and pepper are just tender. Add the minced garlic and cook about 30 seconds, then add the dried parsley, oregano, chili powder, and season with salt and pepper. Lower the heat to medium-low. 

Add the sour cream and Cheddar cheese and heat until the cheese melts. Stir in tomato sauce and water and stir to combine well. Remove from heat. 

Roll even amounts of the mixture in the tortillas. Arrange in an 8x8 inch baking dish. Cover with enchilada sauce and 3/4 cup Jack cheese. Bake uncovered in the preheated oven 20 minutes. Cool 5-10 minutes before serving.

Enchilada Sauce

1 (8 oz) can tomato sauce

1/3 cup water

1/4 tsp chili powder

2 tsp ground cumin

1 1/2 tsp dried minced onion

1 T white vinegar

1/2 tsp garlic powder

1/4 tsp paprika

1/2 tsp dried oregano

Place all ingredients in a small sauce pan and whisk together well; simmer at a very low temperature for 15- 20 minutes.

Cool and refrigerate for a few hours before using; store leftovers for up to 5 days. I made the sauce at lunchtime, then put it in the refrigerator so it could develop its flavor, then poured it right on top of the enchiladas before popping in the oven.