Originally published on January 30, 2015
Enchiladas have become a regular staple in my house and, like any other dish that starts to make a regular appearance, they stand the risk of becoming boring. I try to mix it up by adding Spanish rice sometimes, switching out beef for chicken or pork, and playing around with different enchilada sauces. This time I left out the rice, and instead served them with some chips and salsa (which the girls were just tickled by). But my enchiladas are always, always served on a bed of shredded lettuce. It cools them down if you feel the chipotle may be too much, and also adds a bit of freshness to each bite.
Ingredients:
For the enchiladas:
1 tablespoon vegetable oil
3/4 cup pico de gallo
3 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons of sauce from the can
3/4 cup water
1 cup black beans
2 cups shredded rotisserie chicken, skin removed
1/4 cup cilantro, roughly chopped
1 cup shredded Monterey Jack cheese, plus 1/2 cup
8 12-inch tortillas
2 cups shredded Romaine lettuce
For the sauce:
3 fresh tomatoes, pureed in a food processor
2 1/2 cups chicken stock
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon onion powder
1 tablespoon garlic powder
Salt
Pepper
1 tablespoon butter
1 tablespoon all-purpose flour
Directions:
1.) Preheat oven to 350 degrees Fahrenheit and lightly spray or brush a 9″ x 13″ casserole dish with vegetable oil.
2.) Wrap the tortillas tightly in aluminum foil and place them in the preheated oven for about 10 minutes to warm them. This will help make them more pliable when it’s time to fill and roll them.
3.) For the sauce, melt 1 tablespoon of butter in a skillet set over medium heat. When melted add the flour and the chili powder and whisk the mixture smooth. Cook for about 2 minutes, until the mixture is golden and bubbling, and then add the pureed tomatoes, chicken stock, chili powder, onion powder, and garlic powder, whisking until everything is smooth. Let the sauce bubble and cook over medium heat for about 10 minutes, until it’s slightly thickened. Season and taste, then adjust seasoning as necessary. Set sauce aside.
4.) For the filling, heat the vegetable oil in a large skillet over medium-high heat. Add 1/2 cup pico de gallo, chopped chipotle and sauce, and cook until the mixture begins to sizzle, about 2 minutes. Add the beans and water and bring to a gentle boil. Add the chicken and cook for another 2 minutes, until the mixture is slightly thickened. Add the cilantro, salt and pepper, and stir. Taste, and adjust seasoning as necessary.
5.) Spread some of the enchilada sauce along the bottom of the casserole dish. One by one, lay out each tortilla and spoon about 1/4 cup of the filling down the centre of each. Top with 3 tablespoons of the Monterey Jack cheese and drizzle 2 or 3 tablespoons of the sauce over top. Roll the tortilla up by first taking hold of the edge closest to you and folding it over top of the filling, pressing the tortilla in tightly around the filling as you do. Then, grab both sides at once and fold those up and over the filling, and the portion of the tortilla you’ve already rolled. Then just continue rolling the rest of the tortilla up. As you finish rolling each enchilada, place it seam-side down in the casserole dish.
6.) Once all of the enchiladas have been rolled, spoon some of the enchilada sauce over top each of them. Use the remaining 1/2 cup Monterey Jack to spread over top the enchiladas. Cover the casserole dish with foil, place in the preheated oven and cook for about 30 minutes.
7.) Remove from oven and let enchiladas rest for 2 minutes. Place about 1/2 cup of shredded lettuce on each plate, and place one enchilada on top. If desired, garnish with salsa, pico de gallo, guacamole, and/or sour cream.
8.) Serve and enjoy!