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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from The Leverton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deborah Leverton, Craig Leverton

Category:
Category:

Ingredients:  
Ingredients:  
1 (29-ounce) can tomato sauce

½ medium onion, chopped

3 cloves garlic, minced

1 canned chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon coriander

¼ teaspoon table salt

½ cup low-sodium chicken broth

1 tablespoon vegetable oil

3 cups shredded cooked chicken

2 ½ cups shredded Monterey Jack cheese

⅓ cup chopped fresh cilantro leaves

2 tablespoons minced canned pickled jalapeños

10 (6-inch) corn tortillas

Cooking spray

Directions:
Directions:
Use leftover cooked chicken or a store-bought rotisserie chicken in this recipe. Note that you won’t need 1 1/2 cups of the cheese until you bake the enchiladas. Serve with avocado, pickled jalapeños, shredded lettuce, and/or sour cream.


1. To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.

2. Adjust oven rack to middle position and heat oven to 350 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepeños.

3. Place 5 tortillas on baking sheet and lightly coat both sides with cooking spray. Bake tortillas until just pliable, about 2 minutes. Working quickly, transfer one tortilla at a time to work surface, fill with 1/3 cup chicken mixture, and roll tightly. Transfer, seam side down, to large plate. Repeat warming and rolling process with remaining 5 tortillas.

6. Coat 13 by 9-inch baking dish with cooking spray. Arrange enchiladas in single layer in baking dish and coat tops with cooking spray. Bake until tops of tortillas are just beginning to flake, about 20 minutes. Remove dish from oven, top enchiladas with 1 1/2 cups sauce, and bake 10 minutes longer. Sprinkle enchiladas with remaining 1 1/2 cups cheese and bake until cheese melts and center of casserole is hot and bubbling, 3 to 5 minutes. Serve, passing remaining sauce and garnishes (see note above) at table.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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