Chicken Enchiladas with Tomato Salsa and Cilantro Cream

Name: Manicotti
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 tablespoon olive oil; 1 pound beef, veal and pork ground meat; 1 can San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt; 1 can San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt; fresh sage; 1/4 teaspoon nutmeg; Kosher salt and freshly ground black pepper to taste; 3 eggs; 1 cup water; 1 cup all-purpose flour; 1 (15 ounce) carton ricotta cheese; 1/3 cup Pecorino cheese; 1/3 cup mozzarella cheese; 1/4 cup fresh parsley; 1/2 teaspoon freshly ground nutmeg

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Serves:

6 people

Prep Time:

35 minutes

Cook Time:

60 minutes

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.

Ingredients

Copy 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

Instructions

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 350^oF.
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.

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Chicken Enchiladas with Tomato Salsa and Cilantro Cream

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