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–+ servings

Chicken Enchiladas with Roasted Jalapenos

Kristy Bernardo, The Wicked Noodle
Give your Thanksgiving leftovers a makeover. Swap turkey in the place of chicken and you have a whole new dish in no time!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Entree
Cuisine Mexican
Servings 6 servings

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 (10 ounce) can enchilada sauce
  • 1 (16 ounce) jar high-quality roasted red salsa
  • 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
  • 1/4 cup chopped cilantro
  • 1 avocado diced
  • Sour cream

Instructions
 

  • Heat 1 tablespoon 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 enchilada sauce and salsa, stir well. Add chicken, covering with sauce, and simmer about 20 minutes, or until chicken is cooked through, flipping chicken once during cooking process.
  • Meanwhile, heat 1 teaspoon vegetable oil in skillet over medium heat. One at a time, fry tortillas lightly 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 tablespoon olive oil. Broil 6-8 minutes, turning once, until lightly charred and soft. Remove jalapenos 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 13x9-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.

Notes

Healthy Chicken Enchiladas with Roasted Jalapenos recipe on Grains Food Foundation is by Kristy at the Wicked Noodle. A spicy recipe for your holiday season.
On paper, I'm a chef, recipe developer and food & travel writer. In real life, I'm constantly obsessing over my love of food and new recipes and am on a lifelong quest for the perfect cocktail.
Keyword Chicken, Vegetables
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