Chicken Enchiladas

Steps

1. 1

   Heat the oven to 400°F (200 °C).

2. 2

   Use 2 tablespoons of the vegetable oil to lightly brush both sides of each tortilla.

3. 3

   Heat a large skillet or griddle over medium-high heat. Working in batches, cook the tortillas for 45 seconds to 1 minute per side, until lightly browned and just beginning to crisp while remaining pliable. This helps prevent them from falling apart during baking. Set the tortillas aside.

   Start 45-second timer
4. 4

   Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium-high heat.

5. 5

   Add the chopped onion, poblano or green bell pepper, garlic, tomatoes with their juices, and 1 teaspoon kosher salt.

6. 6

   Cook the vegetables, stirring and scraping up any browned bits from the skillet, for 9 to 11 minutes, until most of the liquid has evaporated and the tomatoes begin to stick to the skillet.

   Start 11-minute timer
7. 7

   Stir in the shredded chicken, ½ cup of the enchilada sauce, and ½ teaspoon kosher salt. Cook until combined and just warmed through, then remove the skillet from the heat.

8. 8

   Taste the chicken mixture and season with additional salt if necessary.

9. 9

   Pour ½ cup of the enchilada sauce into a 9-by-13-inch baking dish and spread it to cover the bottom.

10. 10

    Working with one tortilla at a time, arrange a scant ¼ cup of the chicken mixture down the center of the tortilla.

11. 11

    Roll the tortilla to secure the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture, nesting the enchiladas closely together.

12. 12

    Pour the remaining enchilada sauce over the rolled tortillas.

13. 13

    Scatter the shredded Cheddar over the top.

14. 14

    Bake for 15 to 20 minutes, until the sauce is bubbling and the cheese is just beginning to brown.

    Start 20-minute timer
15. 15

    Serve the enchiladas warm, topped with pico de gallo if desired.

16. 16

    For leftovers, divide the enchiladas into portions of 2 or 3. Wrap each portion tightly in plastic wrap or place it in a freezer bag, squeeze out the air, seal, and freeze for up to 3 months.