Chicken enchiladas with roasted tomato sauce recipe
Share this recipe on FacebookThis is a variation of the chicken enchiladas verde that uses over roasted tomato sauce instead of the tomatillo (Verde) sauce. This traditional Mexican recipe using flour tortillas, first fried in vegetable oil, then stuffed with cooked chicken, oven roasted tomato sauce and chili tomato sauce, rolled up, topped with more tomato sauce and cheese and baked for a few minutes in the oven. The roasted tomato sauce (recipe included) takes 6 to 8 hours to prepare but the result is worth the effort. You can make extra tomato sauce and refrigerate it.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4
Ingredients
For the enchiladas
2 chicken breasts
1 cup chicken or vegetable stock stock
2 tsp salt
1 tsp black pepper
2 garlic cloves
3/4 cup corn or other vegetable oil
8 flour tortillas (8 inch in diameter)
3 cups oven roasted tomato sauce (recipe included, see below)
1/2 cup chili tomato sauce (recipe included, see below)
1 pound grated mild cheddar, mozzarella or Monterey Jack cheese
Sour cream, to garnish
Directions
Chicken preparation
In a saucepan or frying pan over high heat, add the chicken or vegetable stock, the salt, black pepper and garlic and bring to a boil. Add the chicken breasts, lower heat, cover (leaving a small crack for the steam to escape), and simmer for 15 to 20
minutes. Turn the heat off, cover completely and set aside to cool. When the chicken is cool enough to handle,
remove it from the liquid and using your hands shred the chicken breasts. Return the shredded chicken back to
the liquid and set aside.
Preheat the oven to 450 degrees F (230 degrees C).
Tortilla preparation
Heat the vegetable oil in a
skillet or frying pan and fry the tortillas one at a time, 10 seconds on each side. Place the fried tortillas between paper towels to
absorb any excess oil.
Enchiladas assambly
Spread a tablespoon of the oven roasted tomato sauce and 1 or 2 teaspoons of chili tomato sauce on the tortilla. Top with the shredded chicken and about 1 teaspoon of the chicken liquid. Roll
up the tortilla and place it in a lightly greased
oven safe casserole or pan. Repeat this process for the remaining tortillas, laying each one next to the other.
Pour the remaining
oven roasted tomato sauce over the enchiladas and spread equally. Sprinkle with the grated cheese and bake in the oven for 5 to 10 minutes, until the cheese is melted and starts turning brown (do not burn the cheese).
Remove the enchilads from the oven and cool.
Serve with more tomato salsa, sour cream and Guacamole.
Notes and tips
Home made roasted tomatoes recipe
Ingredients
Fresh ripe tomatoes, washed, stem removed and cut in half
Garlic, finely chopped
Olive oil to drizzle on top of the tomatoes
Salt and black pepper to taste
Place
the tomatoes flat side facing up in an oven pan, bottom covered with
aluminum foil. In a bowl, add enough olive oil to drizzle on top of the tomatoes and the garlic and mix well. Drizzle the garlic olive oil on top of the tomatoes and season
with salt and pepper to taste. Place the tomatoes in the oven and bake at 200 F (130 C) for 6 to 8 hours
until the tomatoes have shrinked but still retain their size. Cool down
a bit and using a hand blender (or food processor) process until smooth. Put in glass jars and let cool down. Refrigerate for up to 8 weeks. Note that no quantities are specified in the recipe. Use as many tomatoes as you like and adjust the other ingredients accordingly.
Homemade chili tomato sauce recipe
Ingredients
2 tablespoons vegetable oil
1 can (400 g) of tomatoes, chopped, with juice
1 or 2 roasted green chillies (adjust quantity to taste)
1 medium onion, finely chopped
Salt and black pepper to taste
In
a frying pan over medium to high heat add the vegetable oil, the
tomatoes, the onion, the green chilies, salt and lack pepper, bring to a boil and
simmer covered for about 1 hour, stirring once or twice. Uncover and
cook for an additional 15-30 minutes, until the sauce has the right
consistency. Taste and adjust with more salt and pepper, to taste. Store in glass jars and refrigerate until needed.
Note: If using refrigerated tomato sauces, bring to room temperature before using in the enchiladas.
