Chicken, Chili and Cheese Enchiladas

Name: Chicken, Chili and Cheese Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 946 milliliters cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken); 113 grams diced mild green chilies, drained; 118 milliliters finely chopped cilantro; 80 2-inchs 1/2-inch corn tortillas; 3 cloves garlic, minced; 1 jalapeño chili, seeded and minced; 355 milliliters low-sodium chicken broth; 454 grams salsa verde; 473 milliliters coarsely shredded sharp Cheddar; 1 Tbsp vegetable oil; 1 yellow onion, finely chopped

The recipe Chicken, Chili and Cheese Enchiladas could satisfy your Mexican craving in approximately 1 hour and 5 minutes. For $5.44 per serving, you get a main course that serves 8. Watching your figure? This gluten free recipe has 2783 calories, 84g of protein, and 53g of fat per serving. It is perfect for The Super Bowl. A mixture of chicken, chicken broth, onion, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 375F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat.

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Cooking Spray

Cooking Oil

Equipment you will use

Baking Pan

Oven

Add onion and cook, stirring, until softened but not browned, 5 minutes.

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Onion

Add garlic and jalapeo and cook 2 minutes longer, stirring often.

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Garlic

Remove from heat and let cool slightly.

In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.

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Green Chili Pepper

Whole Chicken

Cheese

Onion

Salsa

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Bowl

Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla.

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Corn Tortilla

Tortilla

Whole Chicken

Broth

Dip

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Frying Pan

Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling.

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Tortilla

Roll

Pour remaining salsa over top of enchiladas, spreading to coat.

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Salsa

Sprinkle remaining cheese over top.

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Cheese

Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.

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Cilantro

Cheese

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Oven

Equipment

Ingredients

Servings:

946milliliters

cooked, shredded skinless chicken (from one 1 1/2-lb. rotisserie chicken)113grams

diced mild green chilies, drained 118milliliters

finely chopped cilantro 802-inchs

1/2-inch corn tortillas 3cloves

garlic, minced 1

jalapeño chili, seeded and minced 355milliliters

low-sodium chicken broth 454grams

salsa verde 473milliliters

coarsely shredded sharp Cheddar 1Tbsp

vegetable oil 1

yellow onion, finely chopped

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Torres Sangre de Toro Cava with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.