Saturday, October 22, 2011

Chicken Enchiladas with Fire-Roasted Tomatoes

We love Mexican food. When we go out to eat, we almost always go to  Cancun's. But eating out gets expensive, so I've learned to make some Mexican dishes on my own. One of our favorites is chicken enchiladas. As I do with a lot of my recipes, I stole an idea or two from this recipes and an idea or two from that recipe until I came up with my own.

If you haven't had fire-roasted tomatoes before, you're missing out! They are the key to my chicken enchilada recipe. You should be able to find them with the other canned tomatoes in the grocery store.
1 14.5-ounce can of fire-roasted tomatoes
2 tablespoons chili powder
1 tablespoon hot sauce
½ teaspoon granulated sugar
4 8-inch flour tortillas
2 5-ounce cans of canned chicken
(or about 1½ cups shredded cooked chicken)
Handful of green onions, chopped
½ teaspoon cumin
1½ tablespoons sour cream
½ cup shredded Mexican seasoned cheese, plus extra
            (cheddar and mozzarella work too)
Heat oven to 350 degrees Fahrenheit.

Pour the can of tomatoes, chili powder, and hot sauce into a sauce pan, simmer, and stir. Add the sugar into sauce to help cut the acidity. Remove from heat.

In a medium-sized bowl, mix chicken, sour cream, green onion, cumin, cheese and ¼ cup of tomato sauce. Set aside.

Spray a skillet with cooking spray and heat over medium heat. Dip your tortilla in tomato sauce then fry it in the skillet. When the tortilla begins to bubble up, flip the tortilla over. It’s much easier to use a pair of tongs than a spatula. Repeat with the other 3 tortillas. 

Dip in tomato sauce
Air bubble beneath the tortilla
Spoon a little tomato sauce into a 9x9-inch glass dish so the bottom is coated. Divide the chicken mixture between the 4 tortillas (they will be very full). Place tortillas seam side down in the dish. Pour remaining sauce of them then generously sprinkle with cheese.

Seams down
Bake for 10 minutes or until the cheese is melted.

While making these for my parents over the Fourth of July weekend, I discovered that this recipe also works for steak enchiladas!



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