We make these simple, lighter chicken enchiladas fairly often; they come to together quickly for a flavorful dinner, and the honey loves them for leftovers the day – or two – after. I’ve hesitated to write about this dish for Swoon, only because I don’t particularly follow a strict recipe and the ingredients tend to change slightly each time, depending on what we have in the pantry.
I’ve experimented with homemade and store-bought enchilada sauce. Corn and flour tortillas. If we have green chilis on hand, I add those for some extra heat. Or sauteed red peppers and onions, which gives the dish bold fajita-flavors. I love that it’s so adaptable and easy to throw together for a weeknight dinner; I can adjust the quantity for just the two of us – or to feed a crowd – with the same delicious results.
- 3 cups cooked boneless, skinless chicken thighs, shredded
- 12 6-inch corn tortillas
- 2 10oz cans enchilada sauce
- 1 4.5oz can chopped green chilis
- 1/2 cup fresh medium-heat salsa
- 1/2 cup jack or sharp cheddar cheese, shredded
- To garnish: fresh cilantro, avocado and/or fresh lime
- Preheat the oven to 350. Combine the chicken with the green chilis and salsa. Pour a bit of the enchilada sauce into a 9-by-13-inch baking dish, just enough to coat the bottom. Wrap the tortillas in a damp paper towel and microwave on high for 30-45 seconds.
- Fill each tortilla with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place seam-side down in the baking dish. The dish will be snug with the rolled tortillas. Pour the remaining sauce over the tortillas and top with the shredded cheese.
- Bake for 25-30 minutes, or until the enchiladas are heated through and the cheese is golden- brown. Remove from oven and let cool 5 minutes. Serve hot with fresh, chopped cilantro, chunks of avocado and a squeeze of fresh lime.