Chicken Enchiladas with Tomato Salsa and Cilantro Cream

35 minutes Prep Time
1 hour Cook Time
6 Servings

Corn tortillas are filled with delicious cilantro-seasoned chicken and cheese, then topped with a homemade enchilada sauce and more cheese. An easy tomato salsa and cool cilantro cream top the warm enchiladas when ready to serve.

Ingredients

  • Enchilada Sauce

  • 1 can Red Gold® Canned Petite Diced Tomatoes 28 oz

  • 3 tablespoons vegetable oil
  • 6 garlic cloves, minced
  • 1 tablespoon oregano
  • 4 teaspoons cumin
  • 1/4 cup chili powder
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 cup water

  • 1 can Red Gold® Canned Tomato Paste 6 oz

  • Chicken
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, thinly sliced
  • 3 cups chicken, cooked and shredded (perfect time to use rotisserie chicken)
  • 3 tablespoons fresh cilantro, chopped
  • 4 green onions, chopped
  • Salt and black pepper to taste
  • 14 corn tortillas
  • 1/4 cup vegetable oil
  • 4 cups shredded Monterey Jack cheese
  • Tomato Salsa

  • 2 cans Red Gold® Canned Diced Tomatoes 14.5 oz, drained

  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 small red onion, chopped
  • 1/2 bunch fresh cilantro, chopped
  • 3 tablespoons fresh lime juice
  • Salt and black pepper to taste
  • Cilantro Cream
  • 2 cups sour cream
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh lime juice
  • Salt and black pepper to taste

Instructions

Step one – Enchilada Sauce

Preheat oven to 350°F. Remove ¾ cup of the diced tomatoes and reserve for garnishing. In a blender cup (or immersion blender) blend tomatoes and juices to a course chunky puree.

Step two

In a medium saucepan heat the oil over medium heat. Add the minced garlic and sauté just until fragrant (about 30 seconds). Add the oregano, cumin, chili powder, salt, pepper, sugar, onion and garlic powders. Cook, stirring for about 1 minute. Add the course ground tomatoes, water and tomato paste. Mix well to combine. Bring to a simmer, cook partly covered, for 15-20 minutes, stirring occasionally. Taste and adjust seasoning as needed. Reserve for assembly step.

Step one – Chicken

Heat large skillet over medium heat, add oil and cook garlic and onion until onions are translucent.  Toss in chicken, cilantro, green onions, salt and black pepper.   Cook for three minutes and then cool.  

Step two

Lightly grease a 9×13 inch baking dish. Lightly heat one tortilla at a time in a skillet with a teaspoon of oil over medium heat.  Place 3 tablespoons of chicken mixture on tortilla and 1 tablespoon of cheese; roll into a cylinder and place in baking dish.  Repeat until all tortillas are rolled.  Cover enchiladas with enchilada sauce and cover with remaining cheese.  Place into oven and cook for 30 minutes.  Remove from oven and cool for 10 minutes.

Step one – Tomato Salsa

In a large bowl combine diced tomatoes, jalapeno peppers, red onion, cilantro, lime juice, salt and black pepper; stir to combine. Set aside.

Step one – Cilantro Cream

In a small bowl combine sour cream, cilantro, cumin, lime juice, salt and black pepper; stir to combine. Set aside. Salsa and cilantro cream can be made up to a day ahead and stored in fridge.

Step two

To serve, place 3 enchiladas on a plate. Top with Tomato Salsa and Cilantro Cream; serve with lime wedge.

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