When it comes to a great Latin-inspired dish, simple is always as good as complicated. Enchiladas are one great example of simple tasting amazing. A simple recipe also allows you to give the dish your own personality and flare. Roasted chicken enchiladas work for almost every occasion, a family dinner, a potluck party, a weekend event almost any event can warrant the excuse you’ll need to make these delicious enchiladas.
The only question you need to ask yourself is, will there be enough of these roasted chicken enchiladas for everyone?
Roasted Chicken Enchiladas
Ingredients:
3 boneless chicken breasts, about 8
ounces each
Sea salt
Freshly ground black pepper
3 tablespoons olive oil
1 Spanish onion diced
3 cloves garlic, peeled and sliced
1 red bell pepper, seeded and
diced
1 large chipotle pepper
(from a can), chopped
11⁄2 teaspoons ground cumin
One 29-ounce can tomato puree
2 cups chicken stock
4 cups shredded cheddar cheese
Ten 6-inch flour tortillas
Fresh cilantro, for garnish (optional)
Instructions: Makes ten 6-inch enchiladas
Preheat the oven to 375 degrees. Place the chicken breasts on a non-stick sheet pan
and season with salt and pepper. Cook for 20 to 25 minutes, or until just cooked
through. Remove from oven and let cool. When the chicken has cooled, finely shred the
meat and reserve in a large bowl. While the chicken is cooking, make the enchilada
sauce.
To make the enchilada sauce: In a medium saucepan, heat the olive oil over
medium heat until shimmering. Add the onion, garlic, and red and chipotle peppers
and sauté for 5 minutes, or until the red pepper is softened. Add the cumin and
sauté for another minute. Add the tomato puree and chicken stock. Simmer for
about 15 minutes. Puree in batches in a blender and let cool.
To assemble: Toss the shredded chicken with about 3⁄4 cup of the cooled sauce and
2 cups of cheddar cheese. Season with salt and pepper.
Turn the oven down to 350 degrees.
Place about 1⁄2 cup of filling in each tortilla shell and roll up. Repeat until all of
the tortillas are filled. Arrange the filled tortillas in two 7 x 11-inch baking
pans and ladle 1⁄2 cup sauce over each tortilla. Sprinkle the enchiladas with 2 cups
of shredded cheddar cheese (evenly distributed over the pans) and bake for about
40 minutes, until the cheese is golden brown and bubbly. Garnish with fresh
cilantro if desired.