November 28, 2010

Chicken Enchiladas

Posted in Chicken at 11:52 pm by Sheila OConnell

I made this last night and I am finishing up the leftovers as I type. Mmm.


3 cups cooked chicken, hand torn
1/2 cup roasted green chilies, chopped
3/4 cup sour cream
Juice from a large fresh lime
Cracked pepper, to taste
1/4 teaspoon cumin
2 cups enchilada sauce* see below
10-12 white or yellow corn tortillas
Light olive oil, as needed
1 1/2 cups shredded Monterey Jack cheese
Fresh chopped cilantro

Lightly oil a 13×9″ baking dish. Preheat oven to 350 degrees F.

In a mixing bowl, toss together the cooked chicken, green chilies, sour cream or mayo, and lime juice; season with cracked pepper and cumin. Set aside.

Enchilada Sauce
1 tablespoon olive oil
1 small onion, peeled, diced fine
1 teaspoon chili powder
1 teaspoon cumin
3-4 garlic cloves, minced
1 28-oz. can crushed tomatoes
1 teaspoon sugar
1 splash of balsamic or red wine vinegar
1 tablespoon fresh minced cilantro

Heat the olive oil over medium heat and sauté the onion and spices for 5 minutes. Add the garlic, tomatoes, sugar, vinegar, and cilantro, stir and bring to a simmer. Cover and cook 15 to 20 minutes.

Spread some of the enchilada sauce in the bottom of the oiled baking dish (enough to cover)

Heat each tortilla in a small amount of hot light olive oil before you stuff it, till coated and softened.

Set the warm tortilla into the prepared baking dish and coat the tortilla. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up into place, seam side down. Repeat for the remaining tortillas.

Pour the enchilada sauce all over the tortillas and top with shredded cheese. Sprinkle with cilantro.

Bake at 350 degrees for 20 minutes, until the cheese is melted, the sauce is bubbling, and the enchiladas are hot.

Posted by Jeff


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