Spicy Chicken Enchiladas

I'm really excited about today's post for two reasons. First, I feel like it's been forever since I posted a recipe. Second, I love spicy Mexican food. If you too are a fan of the spicy, and the mexican this is a perfect dish to try soon. Really this recipe is like a double whammy, because you get the enchiladas sauce recipe and the enchiladas recipe together. You can thank me after you try it.

Recipe: Spicy Chicken Enchiladas
(adapted from the Joy of Cooking's enchiladas recipe) 
Ingredients:
2 large onions diced
4 medium jalapenos
2 chili peppers
2 tbsp finely chopped garlic
2 tbsp olive oil, plus extra for brushing
1/4 chili powder
2 teaspoons ground cumin
2 teaspoons ancho chili powder
2 tbsp sugar
salt and pepper to taste
2 28oz cans diced tomatoes, drained
3 cups shredded chicken (use leftovers or bake 2-3 chicken breasts)
1 cup greek yogurt or sour cream
6 large tortillas
1-2 cups shredded mexican cheese

Step 1:  For the enchilada sauce, combine the onion, peppers, garlic, and olive oil in a skillet and cook over medium-high heat. Cook until onions are translucent and the peppers are soft.
Step 2: Now stir in the chili powder, ancho chili powder, cumin, and sugar. Cook for one minute before adding the next ingredients.
Step 3: Now add the diced tomatoes and cook until the tomatoes are warmed through. Set aside, and let cool.
Step 4: Using a blender, or food processor blend the sauce mixture until smooth. Combine about 1 cup of the sauce, and your greek yogurt with the chicken. Set aside.
Step 5: Preheat your oven to 400F and grab your tortillas. Brush both sides with a little olive oil and place on an aluminum lined cookie sheet. Make sure to overlap them so that they all fit. Cover the cookie sheet with more aluminum foil and bake for about 5 minutes.
Step 6: In a large baking dish (13x9 inch) pour 1 cup of sauce in the bottom of the dish and spread it out.
Step 7: To make each enchilada, grab a warm tortilla and your chicken mixture. Spoon about 3 tbsp of the mixture down the center of the tortilla and roll the tortilla into a cylinder. Repeat with each tortilla.
Step 8: Arrange the enchiladas seam side down in your baking dish and cover with the remaining sauce and sprinkle with cheese.
Step 9: Bake until the sauce starts bubbling, approximately 10 minutes.

To serve I recommend having additional greek yogurt, salsa, and chopped green onion for garnishing. Serve hot. I hope you enjoy this recipe as much as I do. Great for get togethers, and impressing your significant other. Happy Monday! big kiss, bekuh