Christina Rushin was born in Electra, Texas, but calls Ennis home, where she has been involved in community activities for several years.
Christina is Housekeeping Supervisor for IOOF and, when not busy at work, she enjoys sewing and fishing with “her guys”, including fiancé Eddie Trammell.
1 medium onion, chopped
1 tablespoon canola oil
3 medium garlic cloves, minced
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons sugar
28-ounce can tomato sauce
1 pound boneless, skinless chicken breasts
10 ounces cheddar cheese, shredded
1 (4-ounce) can jalapeno chiles, drained and chopped
1/2 cup minced fresh cilantro leaves
12 (6-inch) soft corn tortillas
Vegetable oil spray
sour cream (for serving)
Adjust an oven rack to the middle position and preheat the oven to 400 degrees. Heat oil over medium heat, add the onion and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onion has softened, eight to ten minutes.
Stir in the garlic, chili powder, cumin and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and bring to a simmer. Cook until the sauce has slightly thickened, about five minutes.
Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is no longer pink in the center, 15 to 20 minutes. Transfer the chicken to a plate to cool. Shred the chicken into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, one cup of the cheddar, jalapenos, and cilantro and season with salt and pepper to taste.
Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 45 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13×9-inch baking dish.
Lightly spray the tops of the enchiladas with vegetable oil spray. Pour one cup of the remaining sauce over the enchiladas to cover them thoroughly. Sprinkle the remaining cheddar over the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
Remove the foil and continue to bake until the cheese browns, about five minutes longer. Place extra sauce and sour cream on table.