Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas

Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 554kcal

Ingredients

Sauce

  • 1 Yellow Onion Roughly Chopped
  • 3 cloves Garlic Smashed
  • 1/2 cup Fresh Cilantro Chopped
  • 3 tbsp Olive Oil
  • 1/2 tsp Ground Corriander
  • 1/2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 3/4 tsp Salt
  • 1 28 oz can Can of Diced Tomatoes w/ Juice
  • 2 Chipotle Peppers in adobe, plus 4 tsp sauce from can

Enchiladas

  • 4 cup Roast Chicken Rotisserie Shredded
  • 1/2 White Onion Thinly Sliced
  • 1 tsp Mexican Oregano
  • Salt
  • 8 Flour Tortillas
  • 1 cup Mexican Cheese Shredded
  • 1 cup Queso Fresco Crumbled

Instructions

  • Preheat oven to 375 DegF.

Sauce

  • Combine Yellow Onion, Cilantro & Garlic into a food processor. Blend until smooth.
  • Place a large pan onto the stove on medium-high heat. Add Olive Oil, Onion Mixture (see previous step), Chili Powder, Cumin & Salt. In parallel, combine Tomatoes, Chipotles and Adobe Sauce into a food processor. Blend until smooth. After onions cook until they begin to brown, add Tomoato Mixture and bring to a boil. Then, reduce heat and maintain simmer for 10 minutes.

Enchiladas

  • Combine Chicken, Oregano, White Onion, 1/2 cup Mexican Cheese & 1/2 cup Queso Fresco. When the Onion & Tomato mixture (see above) is ready, add 1-1/2 cup to the Chicken Mixture and stir until even throughout. Add salt to taste.
  • Grease 9″ x 11″ Baking Dish. Add half the remaining Onion & Tomato mixture into the bottom of the baking dish. Plate tortillas on flat surface, add Chicken mixture to each tortilla equally.
  • Roll each tortilla and add to the baking dish with the seam-side facing down. Pour remaining Onion & Tomato mixture over the top of all dry enchiladas.
  • Cover baking pan with aluminum foil. Bake for 15 minutes. Uncover, add remaining 1/2 cup Mexican Cheese & 1/2 cup Queso Fresco and place back into oven until cheese is melted (~15 minutes).

Nutrition

Calories: 554kcal | Carbohydrates: 41g | Protein: 41g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 1203mg | Potassium: 694mg | Fiber: 4g | Sugar: 7g | Vitamin A: 762IU | Vitamin C: 14mg | Calcium: 138mg | Iron: 6mg
Tried this recipe?Mention @FamilyPlates and #FamilyRecipes

Adapted from “Chicken Enchiladas” found within It’s All Easy by Gwyneth Paltro w/ Thea Baumann

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating