Chicken Enchiladas with Tomato Salsa and Cilantro Cream
35m
Prep Time
1h
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.
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
COPY INGREDIENTS
ENCHILADA SAUCE
1 can Red Gold® Petite Diced Tomatoes 28 oz3 tablespoons vegetable oil6 garlic cloves, minced1 tablespoon oregano4 teaspoons cumin1/4 cup chili powder1 1/2 teaspoon salt1/4 teaspoon black pepper1 tablespoon sugar2 teaspoons onion powder1 teaspoon garlic powder1/2 cup water1 can Red Gold® Tomato Paste 6 ozCHICKEN
2 tablespoons vegetable oil2 garlic cloves, minced1 onion, thinly sliced3 cups chicken, cooked and shredded (perfect time to use rotisserie chicken)3 tablespoons fresh cilantro, chopped4 green onions, choppedSalt and black pepper to taste14 corn tortillas1/4 cup vegetable oil4 cups shredded Monterey Jack cheeseTOMATO SALSA
2 cans Red Gold® Diced Tomatoes 14.5 oz, drained1 jalapeno pepper, seeded and finely chopped1/2 small red onion, chopped1/2 bunch fresh cilantro, chopped3 tablespoons fresh lime juiceSalt and black pepper to tasteCILANTRO CREAM
2 cups sour cream1/2 cup fresh cilantro, chopped1 teaspoon ground cumin2 teaspoons fresh lime juiceSalt and black pepper to tasteInstructions
Preheat oven to 350° F.
ENCHILADA SAUCE
- 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.
- 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.
- 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.
- Lightly grease a 9x13 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.
- In a large bowl combine diced tomatoes, jalapeno peppers, red onion, cilantro, lime juice, salt and black pepper; stir to combine. Set aside.
- 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.
- To serve, place 3 enchiladas on a plate. Top with Tomato Salsa and Cilantro Cream; serve with lime wedge.
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