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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, rough chopped
  • 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
  • 10 corn tortillas
  • 3 cups salsa verde (please see recipe link)
  • 3 cups salsa roja
  • 2 cups Monterrey Jack cheese 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 occasionally.
  • In a saucepan on high heat, add 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 and rough chop them.
  • In an electric mixer or blender, add all of the ingredients together and puree.
  • In a pan on medium high heat, add a ¼ cup oil. Then add chicken and salsa verde. Toss and cook for 3 minutes. Set aside.
  • In a pan on medium heat, add ¼ cup oil. Pan fry the tortillas on both sides until they’re warm, 30 seconds on each side.
  • In a 9” x 13” pan, coat the bottom of pan with 2 cups of salsa roja.
  • 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.
  • Sprinkle 2 cups Monterrey Jack 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: 1249kcal | Carbohydrates: 40g | Protein: 96g | Fat: 78g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 3307mg | Potassium: 655mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2379IU | Vitamin C: 11mg | Calcium: 851mg | Iron: 2mg

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