Monday, September 1, 2014

Mexican Chicken Parmesan Enchiladas

Start with a familiar ingredient - jarred tomato sauce.  Add a few simple ingredients and transform it into something a bit more adventurous.  This is also a great way to use up leftover chicken. 

2 tablespoon vegetable oil, divided
1-1/2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces
coarse salt
1 medium onion, sliced,
1 medium red or green pepper, sliced
1 clove garlic, pressed
1 teaspoon ground cumin,
1/2 to 1 teaspoon chipotle chili powder
2 cups pasta sauce
1 cup vegetable or chicken broth
3 tablespoons chopped cilantro
3/4 cup crumbled queso fresco, divided
6 small flour tortillas

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add chicken and season with salt.  Cook chicken about 5 to 7 minutes or until lightly browned; remove from skillet. 

Add remaining tablespoon oil.  Add onion and pepper, season with a little more salt.  Cook over medium heat about 5 minutes until tender.  Stir in garlic, cumin and chipotle chili powder and cook for 1 minute, stirring constantly.  Stir in pasta sauce and broth and bring to a boil.  Simmer for 5 minutes or until chicken is thoroughly cooked.  Stir in chopped cilantro

Remove 1 cup sauce.  Spread 1/2 cup sauce on bottom of 12 x 8 inch baking dish.  Stir 1/2 cup crumbled queso fresco into remaining chicken mixture.

 Divide mixture among 6 tortillas.  Roll up and arrange in baking dish, seam side down.  Pour reserved 1/2 cup sauce down the center of the tortillas and top with remaining queso fresco.

Cover and bake 30 minutes until hot an bubbly and cheese is melted.

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