Chicken Enchiladas

Author: Canadian Living

This rolled-tortilla casserole comes together deliciously with easy-to-find ingredients from the supermarket.

  • Portion size 8 servings

Ingredients

  • 8 flour tortillas
Chicken Filling:
  • 2 lbs boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 yellow pepper cored, seeded and sliced
  • 1 red pepper cored, seeded and sliced
  • 1 jalapeño pepper seeded and minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups Monterey Jack cheese shredded
  • 1/4 cup fresh coriander chopped
Tomato Sauce:
  • 1 tablespoon vegetable oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can ground tomatoes

Method

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 jalapeno 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 891 mg
  • Protein 36 g
  • Calories 515.0
  • Total fat 22 g
  • Cholesterol 119 mg
  • Saturated fat 8 g
  • Total carbohydrate 43 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Enchiladas