Savory Enchiladas For Sober Sunday Funday

Living sober means ditching old habits. Sometimes those habits can include food from restaurants that you love. Forego the Mexican restaurant with alcoholic triggers, and whip up some heart-warming food right in the comfort of your own kitchen!

Cheesy Chicken Enchiladas


You’ll Need:

Enchilada Sauce

  • 3 ancho chilies or poblano peppers
  • 1 teaspoon olive oil
  • 12 tomatillos, husked and quartered
  • 1 medium onion, chopped
  • 2 cloves garlic
  • 1 10-ounce can Mexican-style diced tomatoes
  • 1 cup beef broth
  • 2 tablespoon cumin
  • 1 tablespoon chili powder
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper

Enchilada Filling

  • 1 tablespoon olive oil
  • 1 pound chicken, shredded
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • 2 dashes hot sauce
  • 2 cups shredded Monterey Jack cheese
  • 8 corn tortillas, warmed in the microwave

1. Preheat an oven to broil.

2. Cover a baking sheet with aluminum foil and brush with 1 teaspoon olive oil. Place ancho chilies on the sheet.

3. Roast peppers for five minutes. Turn the peppers and roast on the opposite side for five additional minutes.

4. Place tomatillos, canned tomatoes, onion, garlic and roast peppers in a food processor or blender on pulse until pureed.

5. Pour into a large saucepan. Add beef broth to the pan. Bring to a simmer over medium-high heat. Reduce heat, cover and cook for 15 minutes; stirring occasionally.

6. Preheat oven to 400 degrees fahrenheit.

7. Heat a large skillet on medium heat with 1 tablespoon olive oil. Add chicken, chili powder, sea salt, garlic powder, hot sauce and oregano. Cook for three minutes, or until chicken is well-seasoned. Remove from the heat and set aside.

8. Spread one ½ cup of the enchilada sauce onto the bottom of a 9 x 13-inch baking dish.

9. Lay the warmed tortillas out on a flat surface. Fill each with ¼ cup of the chicken and 2 tablespoons of cheese. Roll it up into a burrito shape.

10. Place each tortilla, seam-side down, into the baking dish with each enchilada snug next to one another to make one single layer. Top the enchiladas with the remaining sauce, then cover with remaining shredded cheese.

11. Bake for 20 minutes until cheese is gooey and melted.

12. Top with shredded lettuce, diced tomatoes or sliced avocado for a super- healthy boost to your meal.

13. Serve with a side of Mexican rice and refried beans for an authentic restaurant style dinner right at home!

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