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Roasted Chicken Enchiladas

 

Today, I took dinner to some people in our neighborhood.  Whenever I’m tasked with this, a couple of questions cross my mind.

  1. Could I make the recipe a day prior (so my life is easier)?
  2. What recipe could I easily double up on (so Dallan and I have dinner too)?
  3. Does the recipe make a lot of servings? Mama wants leftovers.
  4. Can I transport the dish easily?

Usually, I make homemade lasagna because it meets all of the above requirements.  However, once you purchase the cheese and meat, lasagna is expensive!  Therefore, I decided to take a different route this time – Chicken Enchiladas.

Typically when I make chicken enchiladas I use green enchilada sauce.  This week, I felt like switching it up a bit.  Gotta keep life interesting. So, I added red enchilada sauce to the mix.  Me so crazy!

Final verdict? Dallan loved it!  Success.  (I know this is off topic, but don’t you love the below casserole dish Dallan made me? This is one of the benefits of being married to someone who dabbles with ceramics.)

Roasted Chicken Enchiladas recipe with red sauce

INGREDIENTS:

  • 3 tablespoons olive oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1 cup frozen corn, thawed
  • 4 canned whole green chiles, seeded and coarsely chopped
  • 1-2 teaspoons chipotle chili sauce (I take mine from a can of chipotle chilies. Note: you may freeze the remaining chilies and sauce.)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 whole roasted chicken (or 2 chicken breasts)
  • Salt and pepper
  • 1 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 12 corn tortillas
  • 2 1/2 cups red enchilada sauce (mild), canned
  • 1 3/4 cups green enchilada sauce (medium), canned
  • 1.5-2 cups shredded Monterey Jack cheese
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, avacado

 

DIRECTIONS:

Place olive oil in a large pan and turn to medium heat. Saute onion and garlic in chicken for 1-2 minutes. Then, add chicken broth. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken off the bone of a whole roasted chicken (Note: to save on time, I usually by my roasted chicken at the store).  For one pan of enchiladas, you will need 1/3 to 1/2 of the chicken off of a roasted chicken (or 2-3 chicken breasts).  Next, dice/shred chicken.   Add shredded chicken to onion and vegetable mixture in pan.  Then, season with cumin, garlic powder, salt and pepper (to taste). Set aside.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Optiona: garnish with cilantro, scallion, sour cream and avacado before serving.

 

Yields 6 servings

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