Chicken Enchiladas

Serves : 4

Comments: Garnish with sour cream and chopped cilantro, if desired.

 

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, finely chopped
  • 1/4 teaspoon chili powder
  • 1 large chipotle pepper in adobo sauce (from a jar or can), finely chopped (remove seeds for milder flavor if desired)
  • 1 (28-ounce) can whole peeled tomatoes, in puree
  • 1 teaspoon fresh lime juice
  • 8 (6-inch) corn tortillas, warmed
  • 12 ounces shredded cooked chicken (skin removed)
  • 12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
  • 4 tablespoons pickled jalapenos, minced

Instructions:

In a medium saucepan, warm oil over medium low heat. Add onion and chili powder. Cook until onions are translucent, about 8 minutes. Add chipotle pepper, tomatoes, and 1/2 cup water. Season with a few shakes of salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice.

Preheat oven to 450 degrees. Make the enchiladas: Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and one-sixth of the pickled jalapenos; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.

Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.