Ingredients: |
Ingredients: 1 tbsp. canola oil
1 small onion, finely chopped
1 garlic clove, minced
1 jalapeño, finely chopped
¼ tsp. chili powder
1 can (28 oz.) whole tomatoes in puree
coarse salt and ground pepper
1 tsp. fresh lime juice
8 corn tortillas (6 in.)
1 lb. shredded cooked chicken, skin removed
4 c. shredded Monterey Jack cheese (12 oz.)
2 tbsp. minced pickled jalapeños
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Directions: |
Directions:For the Sauce:
Heat oil in a medium saucepan over medium-low heat. Add onion, garlic, jalapeño, and chili powder; cook until onion is translucent, about eight minutes. Add tomatoes and ½ cup water to saucepan; season with salt and pepper. Bring to a boil. Reduce heat to medium-low; cook, gently crushing tomatoes with a wooden spoon, until sauce is thickened, about 15 to 20 minutes. Add lime juice. Let sauce cool completely before storing.
For the Enchiladas:
Preheat oven to 350º. Heat a skillet over medium-high heat; warm each tortilla, about 10 seconds per side. Divide chicken, three cups cheese, and pickled jalapeños among tortillas; roll tightly. Place seam sides down in a 9 x 13-inch baking dish. Top with sauce and remaining cup cheese. Bake until cheese is melted and tortillas heated through, six minutes or longer if refrigerated. For a crisper top, broil one to two minutes more. |
Personal
Notes: |
Personal
Notes: For a kid-friendly (milder) dish, omit the jalapeños. To save time, use leftover or store-bought cooked chicken. Try sour cream, cilantro and avocado slices as toppings.
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This recipe for Monterey Red Chicken Enchiladas is from