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
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 3 tablespoons chili powder
  • 4 tablespoons ground cumin
  • 3 tablespoons ground coriander
  • 1 tablespoon brown sugar
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • Salt and black pepper to taste
  • Chicken
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, thinly sliced
  • 4 boneless skinless chicken breasts, cooked and shredded
  • 3 tablespoons chopped fresh cilantro
  • 4 green onions, chopped
  • Salt and black pepper to taste
  • 18 corn tortillas
  • 4 cups shredded Monterey Jack cheese
  • Tomato Salsa
  • 1 (28 ounce) Tuttorosso® Diced Tomatoes, 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 chopped cilantro
  • 1 teaspoon ground cumin
  • 2 teaspoons fresh lime juice
  • Salt and black pepper to taste

Instructions

Step one

Heat oil in a large skillet over medium heat. Add garlic and onion; cook for 3 minutes until onion is translucent.

Step two

Add chili powder, cumin, coriander, sugar and crushed tomatoes. Bring mixture to a boil; reduce heat and cook for 10 minutes to blend flavors. Cool to lukewarm and place in blender; blend until smooth. Taste and season with salt and black pepper as needed.

Step three

Preheat oven to 350o F.

Step four

Heat large skillet over medium heat, add oil and cook garlic and onion until onions are translucent.

Step five

Toss in shredded chicken, cilantro, green onions, salt and black pepper. Cook for three minutes and then cool.

Step six

Lightly grease a 9 X13 inch baking dish.

Step seven

Heat one tortilla at a time in a skillet with 1 teaspoon oil over medium heat for about 30-45 seconds each side.

Step eight

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.

Step nine

Cover enchiladas with enchilada sauce and cover with remaining cheese.

Step ten

Place into oven and cook for 30 minutes. Remove from oven and cool for 10 minutes.

Step eleven

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

Step twelve

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 thirteen

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

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