Chicken Enchiladas with Tomato Salsa and Cilantro Cream

Jan 18, 2018, 01:31 AM
father's day, global, olympics, global flavor, cinco de mayo, mexican, latin, cinco de mayo
Servings:
6
Prep time:
35 minutes
Cook time:
60
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Calories:
420
Fat:
16.0
TransFat:
0
Cholesterol:
35
Sodium:
700
Carbohydrate:
52
Fiber:
7
Protein:
16
VitaminA:
20
VitaminC:
15
Calcium:
30
Iron:
10
Enchilada Sauce
  • Heat oil in a large skillet over medium heat. Add garlic and onion; cook for 3 minutes until onion is translucent.
  • Add chili powder, cumin, coriander, sugar and crushed tomatoes. Bring mixture to a boil; reduce heat and cook for 10 minutes to blend flavors. Cool to lukewarm and place in blender; blend until smooth. Taste and season with salt and black pepper as needed.
Chicken
  • Preheat oven to 350o F.
  • Heat large skillet over medium heat, add oil and cook garlic and onion until onions are translucent.
  • Toss in shredded chicken, cilantro, green onions, salt and black pepper. Cook for three minutes and then cool.
  • Lightly grease a 9 X13 inch baking dish.
  • Heat one tortilla at a time in a skillet with 1 teaspoon oil over medium heat for about 30-45 seconds each side.
  • Place 3 tablespoons of chicken mixture on tortilla and 1 tablespoon of cheese; roll into a cylinder and place in baking dish. Repeat until all tortillas are rolled.
  • Cover enchiladas with enchilada sauce and cover with remaining cheese.
  • Place into oven and cook for 30 minutes. Remove from oven and cool for 10 minutes.
Tomato Salsa
  • In a large bowl combine diced tomatoes, jalapeno peppers, red onion, cilantro, lime juice, salt and black pepper; stir to combine. Set aside.
Cilantro Cream
  • In a small bowl combine sour cream, cilantro, cumin, lime juice, salt and black pepper; stir to combine. Set aside. Salsa and cilantro cream can be made up to a day ahead and stored in fridge.
  • To serve, place 3 enchiladas on a plate. Top with Tomato Salsa and Cilantro Cream; serve with lime wedge.
Corn tortillas are filled with delicious cilantro-seasoned chicken and cheese, then topped with a homemade enchilada sauce and more cheese. An easy tomato salsa and cool cilantro cream top the warm enchiladas when ready to serve.
Recipe Categories:
  • Vegetables
  • Entrees
  • Chicken
Brand:
  • Tuttorosso
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    Ingredients

    Enchilada Sauce
    2 tablespoons vegetable oil
    3 garlic cloves, minced
    1 large onion, chopped
    3 tablespoons chili powder
    4 tablespoons ground cumin
    3 tablespoons ground coriander
    1 tablespoon brown sugar
    1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
    Salt and black pepper to taste
    Chicken
    2 tablespoons vegetable oil
    2 garlic cloves, minced
    1 onion, thinly sliced
    4 boneless skinless chicken breasts, cooked and shredded
    3 tablespoons chopped fresh cilantro
    4 green onions, chopped
    Salt and black pepper to taste
    18 corn tortillas
    4 cups shredded Monterey Jack cheese
    Tomato Salsa
    1 (28 ounce) Tuttorosso® Diced Tomatoes, drained
    1 jalapeno pepper, seeded and finely chopped
    1/2 small red onion, chopped
    1/2 bunch fresh cilantro, chopped
    3 tablespoons fresh lime juice
    Salt and black pepper to taste
    Cilantro Cream
    2 cups sour cream
    1/2 cup fresh chopped cilantro
    1 teaspoon ground cumin
    2 teaspoons fresh lime juice
    Salt and black pepper to taste