Poached Cooking


YIELD: 12 enchiladas

TOTAL TIME: 45 min


  • Enchilada sauce:
  • 1 teaspoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 1/2 teaspoons cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons chopped green chilies
  • 3 cups tomato sauce
  • 1/2 cup water
  • Enchiladas:
  • 1 pound cooked and shredded chicken
  • 1 can of refried beans
  • 1 cup shredded cheese
  • 12 corn tortillas
  • Salt and pepper
  • Sour cream and cilantro to top

Preheat oven to 350 degrees F.

Prepare the enchilada sauce by heating oil in a saucepan over medium high heat. Add in garlic and onions and sweat for 5 minutes. Add the spices and stir for 30 seconds. Stir in tomato sauce and water and bring to a boil. Reduce heat to low and simmer for about 25 minutes.

Prepare enchiladas by spreading enchilada sauce on the bottom of a baking pan. Place about 1 or 2 tablespoons of refried beans on the tortilla, then top with a couple tablespoons of shredded chicken and about 2 tablespoons of enchilada sauce. Roll tortillas up and place seam side down in pan. Repeat. Pour remaining enchilada sauce over the top of the tortillas and sprinkle with cheeses.

Cover pan and bake for 25-30 minutes. Garnish with sour cream and cilantro.