Chicken Enchiladas

Ingredients

• 0.25 cup Vegetable oil (Use 2 tablespoons for brushing the tortillas and the remaining 2 tablespoons for cooking the vegetables.)
• 12 Corn tortillas (6-inch tortillas)
• 0.5 White onion (Medium, chopped)
• 1 Poblano or green bell pepper (Medium; stemmed, seeded, and chopped)
• 3 cloves Garlic (Finely chopped)
• 2 Tomatoes (Medium; cored and finely chopped, including their juices)
• 1.5 tsp Kosher salt (Used in the vegetable mixture and chicken filling; add more to taste if necessary)
• 2 cups Cooked shredded chicken (From a roast chicken or rotisserie chicken)
• 2.5 cups Enchilada sauce (Or use sauce from 2 (10-ounce) cans; ½ cup goes into the filling and the remainder is used for the baking dish and topping)
• 12 oz Sharp Cheddar (Shredded; a Mexican blend may also be used)
• Pico de gallo (Optional, for serving)

Steps

1. 1

   Heat the oven to 400°F.

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.

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 and their juices, and 1 teaspoon of the kosher salt. Cook, stirring and scraping up any browned bits, for 9 to 11 minutes, until most of the liquid has evaporated and the tomatoes begin to stick to the skillet.

6. 6

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

7. 7

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

8. 8

   Working with one tortilla at a time, arrange a scant ¼ cup of the chicken filling down the center. Roll the tortilla to secure the filling and place it seam-side down in the baking dish.

9. 9

   Repeat with the remaining tortillas and chicken filling, nesting the enchiladas tightly against one another in the baking dish.

10. 10

    Pour the remaining enchilada sauce over the rolled tortillas, then scatter the shredded Cheddar over the top.

11. 11

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

12. 12

    Serve warm, topped with pico de gallo if desired.

13. 13

    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.

Notes

For a vegetarian version, substitute roasted summer or winter squash, eggplant, or mushrooms for the chicken. Fresh cilantro, chopped raw onion, or chopped jalapeño may be added to the filling. Pre-shredded Cheddar or Mexican-blend cheese can save preparation time.

Nutrition per serving

• main
• baked
• Mexican-inspired
• Southwestern
• family-friendly
• freezer-friendly