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Ingredients
- For the Sauce:
- 1 tablespoon canola oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 jalapeño pepper, finely chopped (remove seeds for milder flavor if desired)
- 1/4 teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes, in purée
- 1 teaspoon fresh lime juice
- Coarse salt and freshly ground pepper
- For the Enchiladas:
- 8 (6-inch) corn tortillas
- 12 ounces shredded cooked chicken (skin removed)
- 12 ounces shredded Monterey Jack cheese (4 loosely packed cups)
- 2 tablespoons pickled jalapeños, minced (optional)
- Sour cream, for serving (optional)
- Fresh cilantro leaves, for serving (optional)
Details
Servings 4
Adapted from pbs.org
Preparation
Step 1
Make the sauce: In a medium saucepan, warm oil over medium low heat. Add onion, garlic, jalapeño, and chili powder. Cook until onions are translucent, about 8 minutes. Add tomatoes and 1/2 cup water. Season with salt and pepper. Bring to a boil, reduce heat, and simmer, crushing tomatoes lightly with the back of a spoon. Cook until tomatoes are tender and sauce is slightly chunky, 15 to 20 minutes. Add lime juice, and season with salt and pepper.
Preheat oven to 450°. Make the enchiladas: In a medium skillet over medium high heat, warm tortillas, 10 to 15 seconds per side. Working with one tortilla at a time, top with 2 ounces of chicken, 1 ounce of cheese, and pickled jalapeños, if using; roll tightly. Place enchiladas, seam-side down, in a 9-by-13-inch baking dish.
Pour sauce over tortillas, and top with remaining cheese. Bake until cheese has melted, 5 to 7 minutes. If desired, place under broiler for 1 to 2 minutes for a crispier top. Serve with sour cream and fresh cilantro, if desired.
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