Feast and Fettle Cheesy Chicken Enchiladas
Photo Credit : Photographer: Kristin Teig Food Stylist: Catrine KeltyThis enchilada recipe from Feast & Fettle for Cheesy Pulled Chicken Enchiladas is set to become your weeknight hero meal, loved by the whole family and easily assembled when you prep the components ahead of time. While opting for store-bought rotisserie chicken is an absolute game changer, the real MVP of this dish is the homemade red enchilada sauce. Preparing it from scratch brings depth and authenticity to the enchiladas, something many store-bought varieties can’t match. A pro tip: Whip up this flavorful sauce beforehand and stash it away for making a quick, flavor-packed meal when you need it.
Yield:
4-5 servingsFor the sauce
Ingredients
2 tablespoons avocado or sunflower oil
1 small yellow onion, diced
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon granulated garlic
½ teaspoon onion powder
1 teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
1 tablespoon tomato paste
One 15-ounce can tomato sauce
One 4-ounce can diced green chilies
½ cup water, more if needed
1 teaspoon white vinegar
Instructions
To make the enchilada sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is translucent.
Add the chili powder, cumin, granulated garlic, onion powder, salt, and pepper and cook for about 1 minute. Add the tomato paste and cook for another minute or so. Pour in the tomato sauce, chilies, water, and vinegar and bring to a boil. Reduce to a simmer and cook for about 10 minutes.
Using an immersion blender or high-speed blender, blend the sauce until smooth, adding a bit more water if the mixture seems too thick. Taste for seasoning and adjust as needed. Set aside. This sauce will last for up to a week stored in an airtight container or jar in the refrigerator.
For the enchiladas
Ingredients
3 to 4 tablespoons avocado or sunflower oil, more if needed
Ten 6-inch corn tortillas
One 2- to 3-pound rotisserie chicken
1 cup corn, fresh or frozen
3 cups shredded Monterey Jack cheese
¼ cup fresh cilantro, chopped, plus more for garnish
Instructions
4. To prepare the enchiladas: Adjust the oven rack to the middle position and heat to 400˚F. Spread about 1 cup of the enchilada sauce in the bottom of a 9-by-13-inch baking dish.
5. Heat the oil in a large skillet over medium heat. Using tongs, fry the corn tortillas one at a time in the oil for no longer than 15 seconds per side, adding more oil if needed. The tortillas should be soft not crispy. Transfer them to a paper towel–lined plate to drain. Cover with a damp paper towel while frying the remaining tortillas, ensuring they do not dry out.
6. Shred the meat from the rotisserie chicken and place in a mixing bowl with the corn, half of the cheese, cilantro, and about ½ cup of enchilada sauce. Toss to combine.
7. To assemble: Spoon the chicken mixture, about ½ cup, on top of the tortillas, one at a time. Roll the tortilla around the filling and place the enchilada seam side down in the prepared baking dish. Top with the remaining enchilada sauce, spreading it all over the top of the tortillas, and sprinkle with the remaining cheese.
8. Bake for 15 to 20 minutes, or until the cheese is melted and starting to lightly brown.
