Chicken Enchiladas with Roasted Tomato Sauce

Votes: 1

Time: 2 hours 45 minutes
Complexity: easily
Servings: 14

Nutritional value per serving:

Calories 316, total fat 20 G., saturated fats 7 G., proteins 14 G., carbohydrates 23 G., fiber 6 G., cholesterol 47 mg, sodium 609 mg, sugar 6 G.

A cheesy Mexican chicken enchilada will turn any dinner into a true fiesta. Valerie Bertinelli adds grilled chicken to the filling, but she doesn't skimp on the sauce, as it's the sauce that determines the enchilada's flavor. Roasted vegetables are used in the sauce, which results in a richer, more complex flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Enchilada

4 tomatoes (about 600 g)
1 poblano pepper
Half a large onion, cut into quarters
3 unpeeled garlic cloves
2 tbsp. l. rapeseed oil
0.5 cup fresh cilantro leaves (about half a bunch)
3 tablespoons red wine vinegar
2 teaspoons chipotle adobo sauce
0.5 tsp. coriander
0.5 tsp cumin
1 can (800 g) of tomato puree
1 cup chicken broth
3 cups shredded white chicken meat, from 1 large rotisserie chicken
14 yellow corn tortillas, 13 cm in diameter.
2 cups grated Monterey Jack cheese (about 100 g)
2 tablespoons chopped black olives

For serving

0.5 cup crumbled queso fresco
1 cup sour cream
2 avocados, sliced
0.5 cup fresh cilantro leaves (about half a bunch)
2 limes, cut into wedges

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Line a baking sheet with foil. Place the tomatoes, poblano, onion, and garlic cloves on the prepared baking sheet. Drizzle with oil to coat and sprinkle with salt. Bake for 15 minutes. Remove the garlic, flip the poblano, and continue baking until the poblano and onion are browned and the tomatoes are soft and beginning to burst, another 15 minutes. Let cool for at least 20 minutes.
Reduce oven temperature to 175°C. Peel the garlic and remove the skin and stem from the poblano (you can also remove the seeds).

In a food processor, combine the roasted vegetables, cilantro, vinegar, adobo sauce, coriander, cumin, and 1/2 teaspoon salt. Blend until smooth and slightly crumbly, similar to crushed canned tomatoes. Transfer to a large saucepan and stir in the tomato puree and chicken broth. Bring to a simmer and cook for 2–3 minutes, just to combine the flavors. Remove from heat and season with salt.
Place the shredded chicken in a bowl, toss with 2 cups of enchilada sauce, and marinate for at least 20 minutes. Taste and add salt if needed.
Meanwhile, wrap the tortillas in foil and place in the oven for 10-15 minutes until soft.
Spread 2 cups enchilada sauce in the bottom of a 9x13-inch baking dish. Remove the tortillas from the oven. Place 1/4 cup marinated chicken in the center of each tortilla, sprinkle with Monterey Jack cheese, and add a little enchilada sauce. Roll the tortilla into a tube and place it seam-side down in the baking dish.
Drizzle the remaining sauce evenly over the top. Sprinkle with the remaining Monterey Jack cheese and olives. Bake on the center rack of the oven for 20 minutes, until the sauce begins to bubble around the edges. Turn the oven to broil and broil until the cheese is golden brown in spots, another 2–3 minutes. Remove from the oven and let cool for 15 minutes.
Serve enchiladas with queso fresco, sour cream, avocado, cilantro, and lime wedges.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Food processor / Summer dishes / Dinner / Main courses / Casseroles / Vegetables and mushrooms / Bird / Eggs and dairy products / / / Mexican cuisine