MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Enchiladas
Categories: Poultry, Breads, Vegetables, Chilies, Cheese
Yield: 6 servings

1/4 c Oil
12 (6") corn tortillas
1/2 md White onion; chopped
1 md Poblano or bell pepper;
- stemmed, seeded, chopped
3 cl Garlic, fine chopped
2 lg Tomatoes; cored, fine
Chopped
Salt
2 c Cooked shredded chicken
2 1/2 c Enchilada sauce
+=OR=+
10 oz (2 cans) enchilada sauce
12 oz Sharp Cheddar; shredded
Pico de gallo; to servie
- (opt)

Set the oven @ 400ºF/205ºC.

Using 2 tablespoons of the oil, lightly brush both sides
of each tortilla. Heat a large skillet or griddle over
medium-high and, working in batches, cook tortillas
until lightly browned and just starting to crisp but
still pliable, 45 seconds to 1 minute per side. (This
will prevent the tortillas from completely falling apart
while cooking.) Set aside.

Heat the remaining 2 tablespoons of oil in a large
skillet over medium-high and cook onion, poblano,
garlic, tomatoes and juices, and 1 teaspoon salt,
stirring and scraping up any browned bits, until most of
the liquid has evaporated and tomatoes begin to stick to
the skillet, 9 to 11 minutes. Stir in chicken, 1/2 cup
enchilada sauce and 1/2 teaspoon salt until combined and
just warmed through; remove from heat. Taste and season
with additional salt, if necessary.

Pour 1/2 cup enchilada sauce into a 9" X 13" baking
dish, spreading to cover the bottom. Working one at a
time, arrange a scant 1/4 cup of chicken down the center
of the tortilla, roll to secure the filling and place
seam side down in the baking dish. Repeat with remaining
tortillas and chicken, making sure they’re nestled right
up against each other.

Pour the remaining enchilada sauce over the tortillas,
then scatter cheese on top. Bake until the sauce is
bubbling and the cheese is just beginning to brown, 15
to 20 minutes. Serve warm topped with pico de gallo, if
desired. For leftovers, divide remaining enchiladas into
portions of 2 or 3; wrap each portion tightly in plastic
wrap or place in a freezer bag, squeeze out the air,
seal and freeze for up to 3 months.

By: Rick Martínez

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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