Chicken Enchiladas with Roasted Jalapeños
Kick classic chicken enchiladas up a notch by cooking the chicken in a homemade sauce for maximum flavor and adding roasted jalapeños on top.
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 medium sweet onion chopped
- 1 poblano pepper chopped
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon dried oregano
- 1 (16 oz.) jar high-quality roasted red salsa
- 1 (10 oz.) can enchilada sauce
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon vegetable oil for lightly frying tortillas
- 8 corn tortillas
- 6-8 jalapeños
- 2 cups shredded mexican-blend cheese
- 1 avocado diced
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
Instructions
- Heat 1 Tbsp. olive oil in skillet over medium heat. Add onions and poblano pepper. Cook 5 minutes, or until soft and translucent. Add chile powder and oregano, cook 1 minute. Add salsa and enchilada sauce, stir well. Add chicken, covering with sauce, and simmer 20 minutes, or until chicken is cooked through, flipping chicken once during cooking process.
- Meanwhile, heat 1 tsp. vegetable oil in skillet over medium heat. One at a time, lightly fry tortillas on each side. Cool on a paper towel or wire rack. (This helps prevent the tortillas from getting too soggy during cooking).
- Place jalapeños on a baking sheet and toss with 1 Tbsp. olive oil. Broil 6-8 minutes, turning once, until lightly charred and soft. Remove jalapeños and set oven to 350°F.
- Remove chicken from sauce and shred. Add 2 cups sauce and 1/2 cup shredded cheese to chicken and gently mix. Divide chicken among tortillas, rolling each one tightly and place in a greased 13×9-inch baking dish. Pour remaining sauce over tortillas, taking care to spread to outer edges. Top with remaining cheese.
- Bake 20-30 minutes, or until hot and bubbling and cheese is melted and lightly browned. Remove from oven and let cool 5-10 minutes. Top with avocado, cilantro, sour cream and roasted jalapeños.
