Chicken Enchiladas with Fire Roasted Green Tomatoes

Name: Chicken Enchiladas with Fire Roasted Green Tomatoes
Prep time: 30 min
Total time: 1 h 10 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 1/2 cups coarsely chopped onions; 1 large serrano chile, seeds and membranes removed, coarsely chopped (2 tablespoons); 3 cloves garlic; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon sea salt; 2 cans (14.5 oz) Muir Glen™ Organic Petite Diced Fire Roasted Green Tomatoes undrained; 3 cups shredded deli rotisserie chicken; 10 (7- to 8-inch) flour tortillas for fajitas; 2 cups shredded Monterey Jack cheese (8 oz); Diced avocado, chopped fresh cilantro leaves and lime wedges, if desired

30 Minutes Prep
1 Hour 10 Minutes Total
5 Servings
570 Calories per Serving

Take basic chicken enchiladas up a notch with the addition of homemade green enchilada sauce made with Muir Glen™ Organic Fire Roasted Petite Diced Green Tomatoes.

Ingredient List

1 tablespoon olive oil
1 1/2 cups coarsely chopped onions
1 large serrano chile, seeds and membranes removed, coarsely chopped (2 tablespoons)
3 cloves garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
2 cans (14.5 oz) Muir Glen™ Organic Petite Diced Fire Roasted Green Tomatoes undrained
3 cups shredded deli rotisserie chicken
10 (7- to 8-inch) flour tortillas for fajitas
2 cups shredded Monterey Jack cheese (8 oz)
Diced avocado, chopped fresh cilantro leaves and lime wedges, if desired

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray. In 3-quart saucepan, heat olive oil over medium-high heat; add onions, serrano chile, garlic, coriander, cumin and salt. Cook 4 to 5 minutes, stirring frequently, until softened and beginning to brown on edges.
Stir tomatoes into mixture in saucepan; heat to boiling. Reduce to simmering; cook 5 minutes to combine flavors.
Pour sauce into blender. Cover; blend on high speed 30 to 60 seconds, scraping down blender once, until smooth.
Spread 1 cup of the enchilada sauce evenly in baking dish. In medium bowl, mix chicken and 1 1/2 cups of the warm enchilada sauce.
Spread 1/3 cup of the chicken mixture down center of each tortilla; sprinkle each with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
Cover dish with foil; bake 25 minutes. Remove foil; bake 5 to 10 minutes longer or until hot in center (at least 165°F). Let stand 5 minutes before serving. Top with avocado and cilantro; serve with lime wedges.

Tips

Corn tortillas can be used in place of flour tortillas. Lightly brush each side of corn tortillas with a bit of vegetable oil. Place stacks of 3 to 4 tortillas each on ungreased large cookie sheet. Bake in 375°F oven 3 to 5 minutes or until tortillas are warmed and pliable. Remove from oven. Keep covered with a clean kitchen towel to keep warm. Corn tortillas may crack if not warmed. Brushing each tortilla lightly with vegetable oil and warming briefly in the oven until they are soft enough to roll will prevent them from cracking.
Like it hot? Include seeds and membranes from the serrano chile in the sauce, or opt for pepper Jack cheese instead of plain Monterey Jack.
Leftover enchiladas reheat beautifully. Cover and refrigerate up to three days, then reheat in microwave or oven until hot in center (at least 165°F). Wait until serving to top enchiladas with avocado and cilantro so they don’t darken.
Use caution when blending hot liquids. Allow mixture to cool slightly, and be sure never to fill the blender over halfway full. It’s best to cover the top of the blender with a towel to prevent any sauce from splattering.

Nutrition Information

Servings: 5

Serving size: 2 Enchiladas

Amount per serving (Calories ): 570

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	28g	42%
Saturated Fat	13g	67%
Trans Fat	½g	% Value not available
Cholesterol	110mg	37%
Sodium	1350mg	56%
Total Carbohydrate	40g	13%
Dietary Fiber	2g	10%
Soluble Fiber	0g	% Value not available
Sugars	6g	% Value not available
Protein	39g	% Value not available
Vitamin D	Value not available	4%
Vitamin E	Value not available	4%
Calcium	Value not available	45%
Iron	Value not available	20%
Potassium	740mg	21%
Thiamin	Value not available	6%
Riboflavin	Value not available	20%
Niacin	Value not available	40%
Vitamin B6	Value not available	25%
Vitamin B12	Value not available	10%
Pantothenic Acid	Value not available	10%
Phosphorus	Value not available	40%
Magnesium	Value not available	10%
Zinc	Value not available	20%
Manganese	Value not available	6%
Selenium	Value not available	35%
Copper	Value not available	6%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.