Julia's Guardian Angel Fund

Monday, February 8, 2010

Chicken Enchiladas for Dinner

Here's tonight's dinner. We had Rotisserie Chicken over the weekend and this is what the leftovers will become:

Chicken Enchiladas using leftover Rotisserie Chicken
Warning this is spicy! You can replace the Rotelle tomatoes with another canned of diced tomatoes DRAINED and up to 1 Tbps of chili powder (to your taste).
Yield: 5 servings of 2 tortilla

1 10 ounce can Rotelle Tomatoes with Chilis
Vegetable oil
2 small cloves garlic, minced
1 14.5-ounce can tomatoes - preferably
-fire-roasted if you can get it
1 teaspoon sugar
1/2 teaspoon table salt
10 corn tortillas
pan spray
2 teaspoons vegetable oil or corn oil
1 medium onion , chopped - (about 1 cup)
1 tablespoon ground cumin
3 cups cooked rotisserie chicken shredded into 1/4-inch-wide strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese , grated - (2 cups)

Prepare the sauce:
Coat a large skillet with oil and cook the garlic for a minute. Purée both cans of tomatoes in a blender. Add the tomatoes to the garlic. Bring to a low simmer. Add a teaspoon of sugar if necessary to cut down on the acid and spicyness from the tomatoes and chilis. You want more of the taste of the chili and less of the tomatoes for this sauce. Simmer until thickened. Remove from heat.

Create the filling:
Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until fragrant, about 15 seconds. Remove onions and cumin from heat. Mix with chicken and 1/4 cup of the sauce. Add cilantro and 1 1/2 cups cheese. Set aside.

Prepare the tortillas so they don't tear:
Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
Spray both sides of corn tortillas with pan spray. Place on two cookie sheets and bake for 4 minutes until soft and pliable.

Fill the tortillas and cook:
Spread 3/4 c sauce in the bottom of a sprayed 9x13" pan. Increase temperature of oven to 400 degrees. Fill warm tortillas with 1/3 cup of filling. Roll and place seam side done into sauce. Pour remaining sauce over top and sprinkle with 1/2 cup cheese. Cover with foil and bake for 20-25 minutes.

Top with:
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce , washed, dried - and
-shredded
2 limes - quartered

Nutritional facts per serving (daily value): Calories 468kcal; Protein 28g (56%); Total Fat 33g (51%)(Sat. 16g (78%)); Chol. 118mg (39%); Carb. 18g (6%); Fiber 6g (22%); Sugars 6g; Calcium 441mg (44%); Iron 3mg (19%)

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