Chicken Enchiladas
This rolled-tortilla casserole comes together deliciously with easy-to-find ingredients from the supermarket.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 515 |
| pro | 36 g |
| total fat | 22 g |
| sat. fat | 8 g |
| carb | 43 g |
| fibre | 5 g |
| chol | 119 mg |
| sodium | 891 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 37% |
| vit A | 24% |
| vit C | 65% |
| folate | 45% |
-
8 large flour tortillas
Tomato Sauce:
1 tbsp (15 mL) vegetable oil
1 onion, minced
2 cloves garlic, minced
2 tbsp (25 mL) chili powder
1 tsp (5 mL) each ground coriander and dried oregano
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 can (28 oz/796 mL) ground tomatoes
Chicken Filling:
2 lb (1 kg) boneless skinless chicken thighs
1 tbsp (15 mL) vegetable oil
1 sweet yellow or red pepper, cored, seeded and sliced
1 jalapeño pepper, seeded and minced
1/4 tsp (1 mL) each salt and pepper
2 cups (500 mL) shredded Monterey Jack cheese
1/4 cup (50 mL) chopped fresh coriander
Preparation:
Tomato Sauce: In large saucepan, heat oil over medium heat; fry onion, garlic, chili powder, coriander, oregano, cumin, salt and pepper, stirring occasionally, until softened, about 5 minutes. Add tomatoes and bring to boil; reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes.
Chicken Filling: Trim fat from chicken; cut crosswise into 1/4-inch (5 mm) thick slices. In large skillet, heat oil over medium-high heat; brown chicken, in batches. Transfer to bowl.
Drain fat from pan. Add yellow and jalapeño peppers, salt and pepper; cook over medium heat, stirring, until tender-crisp, 3 minutes. Add to chicken; let cool. Stir in 1 cup (250 mL) of the Monterey Jack cheese and 2 tbsp (25 mL) of the coriander.
Spread 1 cup (250 mL) of the tomato sauce in 13- x 9- inch (3 L) glass baking dish. Spoon heaping 1/2 cup (125 mL) of the filling down centre of each tortilla; roll up tightly and place, seam side down, in baking dish. (Make-ahead: Let enchiladas and remaining tomato sauce cool separately for 30 minutes; chill in refrigerator. Cover and refrigerate for up to 24 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Add 10 minutes to covered baking time.)
Spoon remaining tomato sauce over enchiladas. Cover with foil; bake in 375°F (190°C) oven for 30 minutes. Sprinkle with remaining cheese; bake, uncovered, until tip of knife inserted in centre of enchilada for 5 seconds comes out hot, about 10 minutes. Sprinkle with remaining coriander.
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