Post by Loupy on Oct 17, 2015 12:02:50 GMT -7
Fire-Roasted Chicken Enchiladas
From The New Express Lane Cook Book
Found @ www.plainchicken.com/
Stop what you are doing and put these Fire-Roasted Chicken Enchiladas on your menu this week! They are SO good. The homemade enchilada sauce is to-die-for! Seriously the best I've ever made. The sauce only took a few minutes to make and tasted amazing. I will never, ever buy the canned stuff again! I loved the pop of flavor from using the fire-roasted tomatoes. No worries for picky eaters, the tomatoes are pureed before making the sauce. The tortillas are stuffed with chicken, corn and cheese (all of my favorites). This dish comes together in minutes thanks to using rotisserie chicken. Start to table in a little over 30 minutes.
serves 6
Ingredients:
1 (15oz) can fire-roasted diced tomatoes
1/4 cup vegetable oil
2 Tbsp flour
1 Tbsp chili powder
1 cup chicken broth
1/2 tsp cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups shredded rotisserie chicken, skin discarded
1 ear corn, grilled, kernels removed
2 cups shredded cheddar cheese
8 corn and flour blend tortillas
Directions:
Preheat oven to 350 degrees and lightly spray a 9x13-inch pan with non-stick cooking spray.
To make the enchilada sauce, place the diced tomatoes in a blender and process until smooth with no lumps, and set aside.
In a large skillet, heat the vegetable oil over medium heat, then whisk in the flour and chili powder until it becomes smooth.
Pour in the blended tomatoes and chicken broth alone with the remaining spices, and whisk to combine.
Let simmer until slightly thickened.
Pour 1/2 cup of the sauce in the bottom of the casserole dish.
Meanwhile, combine the chicken with the grilled corn kernels and then place a heaping 1/4 cup on each tortilla along with a decent sprinkle of cheese.
Roll each tortilla up and place seam-side down in the casserole dish.
Cover with remaining sauce and the rest of the cheese and bake for 20 to 25 minutes or until melted and bubbly all over.
From The New Express Lane Cook Book
Found @ www.plainchicken.com/
Stop what you are doing and put these Fire-Roasted Chicken Enchiladas on your menu this week! They are SO good. The homemade enchilada sauce is to-die-for! Seriously the best I've ever made. The sauce only took a few minutes to make and tasted amazing. I will never, ever buy the canned stuff again! I loved the pop of flavor from using the fire-roasted tomatoes. No worries for picky eaters, the tomatoes are pureed before making the sauce. The tortillas are stuffed with chicken, corn and cheese (all of my favorites). This dish comes together in minutes thanks to using rotisserie chicken. Start to table in a little over 30 minutes.
serves 6
Ingredients:
1 (15oz) can fire-roasted diced tomatoes
1/4 cup vegetable oil
2 Tbsp flour
1 Tbsp chili powder
1 cup chicken broth
1/2 tsp cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups shredded rotisserie chicken, skin discarded
1 ear corn, grilled, kernels removed
2 cups shredded cheddar cheese
8 corn and flour blend tortillas
Directions:
Preheat oven to 350 degrees and lightly spray a 9x13-inch pan with non-stick cooking spray.
To make the enchilada sauce, place the diced tomatoes in a blender and process until smooth with no lumps, and set aside.
In a large skillet, heat the vegetable oil over medium heat, then whisk in the flour and chili powder until it becomes smooth.
Pour in the blended tomatoes and chicken broth alone with the remaining spices, and whisk to combine.
Let simmer until slightly thickened.
Pour 1/2 cup of the sauce in the bottom of the casserole dish.
Meanwhile, combine the chicken with the grilled corn kernels and then place a heaping 1/4 cup on each tortilla along with a decent sprinkle of cheese.
Roll each tortilla up and place seam-side down in the casserole dish.
Cover with remaining sauce and the rest of the cheese and bake for 20 to 25 minutes or until melted and bubbly all over.
