Stacked chicken enchiladas

www.myrecipes.com/recipe/stacked-chicken-enchiladas

 

 

2 tablespoons canola oil $

8 skinless, boneless chicken thighs (about 2 pounds) $$

1 teaspoon ground cumin

1/2 teaspoon kosher salt $

1/4 teaspoon ground red pepper

2 cups chopped white onion

8 garlic cloves, minced

1 (15-ounce) can organic whole peeled tomatoes, undrained and crushed $$

1 cup chopped fresh cilantro, divided

3 tablespoons fresh lime juice $

1 (7-ounce) can salsa verde

Cooking spray

12 (6-inch) corn tortillas

3 ounces shredded pepper-Jack cheese (about 3/4 cup)

6 tablespoons Mexican crema

 

 

Preparation

 

1. Place a small roasting pan in oven. Preheat oven to 425° (leave roasting pan in oven as it preheats).

 

2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; sauté 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425° for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.

 

3. Combine 3/4 cup cilantro, juice, and salsa verde; spread 1/4 cup salsa mixture in the bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425° for 15 minutes or until golden; sprinkle with remaining 1/4 cup cilantro. Top each serving with 1 tablespoon crema.

Note:

 

Julianna Grimes,

March 2014

 

Serves 6

 

 

Recipe Time

Hands-on: 45 Minutes

Total: 1 Hours

Nutritional Information

Calories 385

Fat 17.3 g

Satfat 4.9 g

Monofat 7.3 g

Polyfat 3.7 g

Protein 25.4 g

Carbohydrate 32.2 g

Fiber 4.3 g

Cholesterol 111 mg

Iron 1.9 mg

Sodium 645 mg

Calcium 151 mg

 

Done