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Chicken Enchiladas

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By: Cindy Lam Lorimer
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 5

Ingredients 

Salsa Roja:

  • 2 Roma tomatoes, charbroiled
  • ½ onion, cut into one inch pieces
  • 4 garlic cloves
  • 12 Mexican dried chiles
  • 2 cups water , from chiles
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 1 tsp chicken powder

Ingredients:

  • 2 rotisserie chicken, shredded
  • ½ cup avocado oil, or any neutral cooking oil, split in half
  • 1 Tbsp cumin
  • 1 Tbsp paprika powder 
  • 1 Tbsp garlic powder 
  • onion powder
  • 15 corn tortillas
  • 3 cups salsa verde (please see recipe link)
  • 3 cups salsa roja
  • 2 cups Monterrey Jack cheese , or 8 ounces, or Mexican cheese, grated
  • 15 oz Panela cheese, crumbled (optional)

Garnish (optional):

  • shredded lettuce
  • onions
  • cilantro
  • Mexican crema
  • avocado

Instructions

  • Preheat oven to 350 degrees.
  • To make the Salsa Roja:
  • Charbroil the tomatoes.
  • In a pan, on medium heat, add oil and saute the onions and garlic cloves until they have a nice caramelized color, around 5 minutes, stirring often.
  • In a saucepan on high heat, add 4 cups of water to just cover the dried chilis. Bring to a boil, then let it boil for 10 minutes. Save 2 cups of the water. Remove the Mexican chilis from water and discard the stem and rough chop them.
  • In an electric mixer or blender, add all of the ingredients of the salsa roja together and puree.
  • In a pan on medium high heat, add a ¼ cup oil. Then add chicken and add all the spices: cumin, paprika, garlic powder and onion powder. Mix everything together then add salsa verde. Toss and cook for 3 5minutes. Set aside.
  • In a pan on medium heat, add ¼ cup oil. Pan fry the tortillas on both sides until lightly brown
  • In a 9.5” x 13.5” pan, coat the bottom of pan with 2 cups of salsa roja. Then over stuff each corn tortilla with chicken and fold sides together. Place in pan, with seam side down. Pour 2 cups of salsa roja over the stuffed tortillas. Spread evenly. You don’t need to cover all the enchiladas with the sauce. There can be some exposed areas.
  • Sprinkle 2 cups Monterrey Jack cheese or Mexican cheese.
  • Bake for 30 minutes.
  • Remove pan from oven. Add Panela cheese on top and serve!
  • Optional: Garnish with shredded lettuce, onions, cilantro, crema and avocado.

Nutrition

Serving: 1portion | Calories: 1091kcal | Carbohydrates: 44g | Protein: 87g | Fat: 65g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 289mg | Sodium: 2080mg | Potassium: 431mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1252IU | Vitamin C: 6mg | Calcium: 592mg | Iron: 3mg

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