Take a trip to Mexico with an added a twist to your family’s typical taco night. These are delicious Smoky Chicken Enchiladas with ingredients that you can easily find in the international section of the supermarket. Serve with fresh sautéed vegetables, sour cream, and guacamole.
Smoky Chicken Enchiladas
Mise En Place
For Smoky Sauce:
- 28 oz. can of crushed tomatoes
- 1 cubanelle pepper, chopped
- 1 yellow pepper, chopped
- 1 Vidalia onion, peeled and chopped
- 1 tbsp of smoked chipotle tabasco
For Chicken Filling:
- 1 pkge of chicken thighs, boneless and skinless
- 2 tbsp. of Mexican seasoning*
- 2 cups cheddar or Monterey jack cheese, grated
- 1 pkge of Dempster’s 8 inch flour tortillas
- canola oil
- cooking spray
Preheat oven to 400°F. Coat a 9×13 inch baking dish with cooking spray; set aside.
Trim the chicken thighs of any excess fat or skin. Cut crosswise into 1/4-inch thick slices. Season both sides with salt and pepper. Then season the chicken heavily with the Mexican seasoning.
In a cast iron skillet, add enough canola oil to cover the bottom of the pan, heat on medium-high; brown chicken, in batches. Remove the cooked chicken from the pan. Transfer to a bowl and set aside to cool.
Smoked Chipotle Sauce:
In the same pan, add both kinds of peppers, and onions. Sauté until mixture is fragrant. Add the can of crushed tomatoes and the chipotle Tabasco sauce. Simmer on low until tomatoes are heated through. Adjust seasoning with salt and pepper and if you like ‘spicy’ more Mexican seasoning. Remove from heat.
Add approx. 1 cup of the finished sauce to the chicken strips to moisten and make a ‘saucy’ consistency.
And spread 1 cup of the chipotle sauce in the bottom of the prepared baking dish.
Filling and Rolling Tortillas:
Place about 1/3 cup of the chicken mixture and 2 tbsp. of grated cheese along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used.
Spoon remaining chipotle sauce over enchiladas. Cover with foil; bake in 400°F oven for 30 minutes. Sprinkle with remaining cheese; bake, uncovered, until tip of knife inserted in centre of enchilada for 5 seconds comes out hot, about 10 minutes.
*There are many spice companies that manufacture their version of a Mexican spice blend. It should contain some or all of the following spices: chili powder, coriander, cumin, paprika, garlic powder, cayenne and dried oregano.
Tip: The main ingredient can be substituted with pork or the addition of beans for vegetarians. This dish can be doubled for a potluck. It also freezes well; add 10 minutes to finish cooking time.