Mexican / Southwestern · Mains
Chicken Enchiladas
Classic Southwest-style enchiladas with rotisserie chicken, poblano, tomatoes, and sharp Cheddar.
Ingredients
Serves 6- ¼ cupvegetable oil
- 12(6-inch) corn tortillas
- ½ mediumwhite onion, chopped
- 1 mediumpoblano or green bell pepper, seeded and chopped
- 3garlic cloves, finely chopped
- 2 largetomatoes, cored and finely chopped
- Kosher salt
- 2 cupscooked shredded chicken (from rotisserie chicken)
- 2 ½ cupsenchilada sauce (or from 2 cans)
- 12 ozsharp Cheddar, shredded
- Pico de gallo (optional), for serving
Method
- 01
Heat oven to 400 degrees. Brush tortillas on both sides with 2 tbsp oil. In a skillet over medium-high, cook tortillas in batches until lightly browned and just starting to crisp but still pliable, 45 seconds to 1 minute per side. Set aside.
- 02
Heat remaining 2 tbsp oil in a large skillet over medium-high. Cook onion, poblano, garlic, tomatoes, and 1 tsp salt, stirring and scraping, until liquid has evaporated and tomatoes begin to stick, 9 to 11 minutes. Stir in chicken, 1/2 cup enchilada sauce, and 1/2 tsp salt; remove from heat.
- 03
Pour 1/2 cup enchilada sauce into a 9x13-inch baking dish, spreading to cover. Working one at a time, place a scant 1/4 cup chicken down the center of each tortilla, roll to secure, and place seam side down. Nestle them against each other.
- 04
Pour remaining sauce over tortillas, scatter cheese on top. Bake until bubbling and cheese begins to brown, 15 to 20 minutes. Serve with pico de gallo if desired.