Chicken Enchiladas with Fire Roasted Green Tomatoes
Take basic chicken enchiladas up a notch with the addition of homemade green enchilada sauce made with Muir Glen™ Organic Fire Roasted Petite Diced Green Tomatoes.
- 1 tablespoon olive oil
- 1 1/2 cups coarsely chopped onions
- 1 large serrano chile, seeds and membranes removed, coarsely chopped (2 tablespoons)
- 3 cloves garlic
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 2 cans (14.5 oz) Muir Glen™ Organic Fire Roasted Petite Diced Green Tomatoes, undrained
- 3 cups shredded deli rotisserie chicken
- 10 (7- to 8-inch) flour tortillas for fajitas
- 2 cups shredded Monterey Jack cheese (8 oz)
- Diced avocado, chopped fresh cilantro leaves and lime wedges, if desired
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray. In 3-quart saucepan, heat olive oil over medium-high heat; add onions, serrano chile, garlic, coriander, cumin and salt. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown on edges.
- Stir tomatoes into mixture in saucepan; heat to boiling. Reduce to simmering; cook 5 minutes to combine flavors.
- Pour sauce into blender. Cover; blend on high speed 30 to 60 seconds, scraping down blender once, until smooth.
- Spread 1 cup of the enchilada sauce evenly in baking dish. In medium bowl, mix chicken and 1 1/2 cups of the warm enchilada sauce.
- Spread 1/3 cup of the chicken mixture down center of each tortilla; sprinkle each with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Cover dish with foil; bake 25 minutes. Remove foil; bake 5 to 10 minutes longer or until hot in center (at least 165°F). Let stand 5 minutes before serving. Top with avocado and cilantro; serve with lime wedges.
- Corn tortillas can be used in place of flour tortillas. Lightly brush each side of corn tortillas with a bit of vegetable oil. Place stacks of 3 to 4 tortillas each on ungreased large cookie sheet. Bake in 375°F oven 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven.
- Keep covered with a clean kitchen towel to keep warm. Corn tortillas may crack if not warmed. Brushing each tortilla lightly with vegetable oil and warming briefly in the oven until they are soft enough to roll will prevent them from cracking. Like it hot? Include seeds and membranes from the serrano chile in the sauce, or opt for pepper Jack cheese instead of plain Monterey Jack.
- Leftover enchiladas reheat beautifully. Cover and refrigerate up to three days, then reheat in microwave or oven until hot in center (at least 165°F). Wait until serving to top enchiladas with avocado and cilantro so they don’t darken.
- Use caution when blending hot liquids. Allow mixture to cool slightly, and be sure never to fill the blender over halfway full. It’s best to cover the top of the blender with a towel to prevent any sauce from splattering.
2 Enchiladas Calories 570 (Calories from Fat 250); Total Fat 28g (Saturated Fat 13g, Trans Fat 0.5g); Cholesterol 110mg; Sodium 1350mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 6g); Protein 39g
% Daily Value: Vitamin A 8%; Vitamin C 4%; Calcium 45%; Iron 20%;
Exchanges: 2 1/2 Starch, 1 Vegetable, 2 Very Lean Meat, 1 Lean Meat, 1 High-Fat Meat, 3 Fat
Carbohydrate Choice: 2.5