Imported from the web

Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 0.25 cup Vegetable oil (Use 2 tablespoons for brushing the tortillas and the remaining 2 tablespoons for the vegetable filling.); 12 Corn tortillas (6-inch tortillas); 0.5 medium White onion (Chopped); 1 medium Poblano or green bell pepper (Stemmed, seeded, and chopped); 3 Garlic cloves (Finely chopped); 2 large Tomatoes (Cored and finely chopped; include their juices); 1.5 tsp Kosher salt (Use 1 teaspoon with the vegetables and ½ teaspoon in the chicken filling; add more if necessary. Such as Diamond Crystal.); 2 cups Cooked shredded chicken (From a roast chicken or rotisserie chicken); 0.5 cup Enchilada sauce (Or use 2 (10-ounce) cans; ½ cup is used in the filling and ½ cup for the bottom of the baking dish.); 12 oz Sharp Cheddar (Shredded; pre-shredded cheese may be used); Pico de gallo (For serving, optional)

Recipe by Rick Martínez

Imported by Starr2 on SeeMeCook

American Southwest-inspired enchiladas made with shredded roast or rotisserie chicken, sautéed vegetables, enchilada sauce, corn tortillas, and sharp Cheddar. They are baked until bubbling and lightly browned, then served with optional pico de gallo.

6 servings65 minMexican

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Ingredients

0.25 cup Vegetable oil (Use 2 tablespoons for brushing the tortillas and the remaining 2 tablespoons for the vegetable filling.)
12 Corn tortillas (6-inch tortillas)
0.5 medium White onion (Chopped)
1 medium Poblano or green bell pepper (Stemmed, seeded, and chopped)
3 Garlic cloves (Finely chopped)
2 large Tomatoes (Cored and finely chopped; include their juices)
1.5 tsp Kosher salt (Use 1 teaspoon with the vegetables and ½ teaspoon in the chicken filling; add more if necessary. Such as Diamond Crystal.)
2 cups Cooked shredded chicken (From a roast chicken or rotisserie chicken)
0.5 cup Enchilada sauce (Or use 2 (10-ounce) cans; ½ cup is used in the filling and ½ cup for the bottom of the baking dish.)
12 oz Sharp Cheddar (Shredded; pre-shredded cheese may be used)
Pico de gallo (For serving, optional)

Steps

1
Heat the oven to 400°F. Using 2 tablespoons of the oil, lightly brush both sides of each tortilla.
2
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 but still pliable. This helps prevent them from falling apart during cooking. Set the tortillas aside.
3
Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
4
Add the onion, poblano or green bell pepper, garlic, tomatoes and their juices, and 1 teaspoon of the salt. Cook, stirring and scraping up any browned bits, until most of the liquid has evaporated and the tomatoes begin to stick to the skillet, 9 to 11 minutes.
5
Stir in the shredded chicken, ½ cup of the enchilada sauce, and the remaining ½ teaspoon salt. Cook until combined and just warmed through, then remove the skillet from the heat. Taste and add more salt if necessary.
6
Pour ½ cup of the enchilada sauce into a 9-by-13-inch baking dish and spread it to cover the bottom.
7
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.
8
Repeat with the remaining tortillas and chicken, arranging the enchiladas snugly against one another in the baking dish.
9
Pour the remaining enchilada sauce over the rolled tortillas, then scatter the shredded Cheddar evenly over the top.
10
Bake for 15 to 20 minutes, until the sauce is bubbling and the cheese is just beginning to brown.
11
Serve warm, topped with pico de gallo if desired.
12
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

The source suggests substituting roasted summer or winter squash, eggplant, or mushrooms for the chicken to make the enchiladas vegetarian. Fresh cilantro, chopped raw onion, or chopped jalapeño can be added to the filling. The source does not specify reheating instructions for frozen leftovers.