Fustini's Oils and Vinegars
Easy Chicken Enchiladas

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Easy Chicken Enchiladas

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Easy Chicken Enchiladas



Prep Time15 min Cook Time25 min Total Time40 min Servings4 Gluten Free

Ingredients

  • 2 tablespoons Fustini's Aji Verde Crush olive oil, plus more for tortillas
  • 1-2 jalapeno peppers, seeded and sliced
  • 2 garlic cloves, smashed
  • 1 medium white onion, minced
  • 1/2 pound skinless, boneless chicken breast, halved lengthwise
  • Kosher salt
  • 1 tablespoon cumin
  • 3-4 tomatoes, cored and rough chopped
  • 8 corn tortillas
  • 1 1/2 cups shredded Colby jack or Mexican blend cheese
  • 1/2 cup minced fresh cilantro

Hint

You can adjust the heat intensity by using Chipotle olive oil. Adapted from foodnetwork.com


Directions

Step 1. 

Preheat the oven to 450 degrees F. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender about 6 minutes.


Step 2. 

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced 6 minutes. Pour into a baking dish.


Step 3. 

Brush the tortillas with olive oil and put them on a baking sheet; bake for 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes. Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.




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