Smoky Chicken Enchiladas

By Kimberly T – Guelph, ON
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Smoky Chicken Enchiladas
  • Prep Time: 20
  • Total Time: 40
  • Servings: 4-6
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About this Recipe

Take a trip to Mexico with an added a twist to your family's typical taco night. These are delicious Smoky Chicken Enchiladas with ingredients that you can easily find in the international section of the supermarket.
Serve with fresh sautéed vegetables, sour cream, and guacamole.

Ingredients

1 can 28 oz. crushed tomatoes
1 tbsp Smoked Chipotle Tabasco
1 cubanelle pepper, chopped
1 yellow pepper, chopped
1 Pkg Prime Chicken thighs, boneless and skinless
2 tbsp Mexican seasoning
2 cup cheddar or Monterey jack cheese, grated
1 Pkg Dempster's 8 inch flour tortillas
cooking spray
canola oil

Directions

Preheat oven to 400. Coat a 9 x 13 inch baking dish with cooking spray; set aside.

Chicken Filling: Trim the chicken thighs of any excess fat or skin. Cut crosswise into 1/4-inch thick slices. Season both sides with salt and pepper. Then season the chicken heavily with the Mexican seasoning.
In a cast iron skillet, add enough canola oil to cover the bottom of the pan, heat on medium-high; brown chicken, in batches. Remove the cooked chicken from the pan. Transfer to a bowl and set aside to cool.

Smoked Chipotle Sauce: In the same pan, add both kinds of peppers, and onions. Sauté until mixture is fragrant. Add the can of crushed tomatoes and the chipotle Tabasco sauce. Simmer on low until tomatoes are heated through. Adjust seasoning with salt and pepper and if you like ‘spicy’ more Mexican seasoning.

Add approx. 1 cup of the finished sauce to the chicken strips to moisten and make a ‘saucy’ consistency.
And spread 1 cup (250 mL) of the chipotle sauce in 13- x 9- inch in the bottom of the prepared baking dish.

Filling and Rolling Tortillas:
Place about 1/3 cup of the chicken mixture and 2 tbsp. of grated cheese along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used.

Spoon remaining tomato sauce over enchiladas. Cover with foil; bake in 400°F oven for 30 minutes. Sprinkle with remaining cheese; bake, uncovered, until tip of knife inserted in centre of enchilada for 5 seconds comes out hot, about 10 minutes.

Notes

The main ingredient can be substituted with pork or the addition of beans for vegetarians. This dish can be doubled for a potluck. It also freezes well; add 10 minutes to finish cooking time.

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