Weeknight Tex-Mex Chicken Enchiladas

Name: Weeknight Tex-Mex Chicken Enchiladas
Prep time: 30 min
Total time: 50 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. olive oil; 2 cloves garlic, chopped; 3 chipotles in adobo, chopped; 3 tbsp. tomato paste; 1 tsp. ground cumin; 1 tsp. chili powder; 2 c. chicken stock; 2 tbsp. corn starch; 1 tbsp. apple cider vinegar; Kosher salt; 3 c. shredded rotisserie chicken; 1/3 c. to 1/2 cup canola oil; 12 corn tortillas; 4 oz. cheese, grated, such as Monterey jack, Cheddar, or a combo of the two (about 1 cup); Fresh cilantro and sour cream, for serving

A homemade sauce is well worth the effort for this tasty bake.

By Charlyne MattoxPublished: Oct 18, 2021

1 Rating

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Ian Palmer

Yields:

4 - 6 serving(s)

Prep Time:

30 mins

Total Time:

50 mins

Chicken enchiladas are an easy way to use up extra or leftover chicken. Skipped the bottled sauce and make your own—just keep a can of chipotles in adobo in your pantry, and you should be able to make this any time you've got some leftover rotisserie chicken to use up!

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Ingredients

For filling:

2 Tbsp. olive oil
2 cloves garlic, chopped
3 chipotles in adobo, chopped
3 Tbsp. tomato paste
1 tsp. ground cumin
1 tsp. chili powder
2 cups chicken stock
2 Tbsp. corn starch
1 Tbsp. apple cider vinegar
Kosher salt
3 cups shredded rotisserie chicken

For enchiladas:

1/3 cup to 1/2 cup canola oil
12 corn tortillas
4 oz. cheese, grated, such as Monterey jack, Cheddar, or a combo of the two (about 1 cup)
Fresh cilantro and sour cream, for serving

Directions

1. Step 1Make sauce: Heat oil in a medium saucepan over medium heat. Add garlic, chipotles in adobo, and tomato paste. Cook, stirring often, until dark maroon in color, 2 to 3 minutes. Add cumin and chili powder. Cook, stirring, 30 seconds. Add stock and bring to a simmer. Transfer 1/4 cup stock mixture to a bowl and whisk in corn starch. Return slurry to pot and stir to combine. Bring to a boil then reduce to a simmer. Cook until slightly thickened, 3 to 5 minutes. Stir in vinegar and season with salt. Transfer mixture to a blender and process (with the plastic cap removed and a dish towel covering the opening) until smooth, about 30 seconds. Transfer 1/2 cup sauce to a bowl. Add chicken and toss to coat, reserve remaining sauce.
2. Step 2Make enchiladas: Preheat oven to 375°F. Place half of reserved sauce in the bottom of an 8-by-8-inch broiler-proof baking dish. Heat 1/3 cup oil in a medium non-stick skillet over medium heat. Fry tortillas, one at a time, turning once, until just starting to turn golden around the edges, about 1 minute (add more oil if necessary). Transfer to a paper towel-lined baking sheet to drain. Divide chicken mixture among tortillas and roll, placing seam side down over sauce in baking dish. Top with remaining sauce and cheese; cover pan with aluminum foil. Bake until warmed through, 15 to 20 minutes. Remove foil and switch oven to broil. Broil until cheese is golden brown, 1 to 3 minutes. Serve with cilantro and sour cream alongside.