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Recipe: Chicken Enchiladas

Have a weeknight dinner that the whole family will love — and also help prepare!

Have a weeknight dinner that the whole family will love — and also help prepare

CBC Life ·

Shahir’s enchiladas with leftover chicken and a downright delicious mole sauce will make dinner time a breeze.

Ingredients

Enchilada filling:

  • 2 cups leftover roasted onions and peppers
  • 1 28 oz can diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 3 cups cooked, shredded chicken
  • 1 cup crumbled queso fresco or feta cheese
  • Kosher salt (to taste)

Mole sauce:

  • 1 tbsp olive oil
  • ½ large yellow onion, minced
  • 2 cloves garlic, minced
  • 2 chipotle peppers from a can, minced
  • 2 cups passata
  • 2 tsp ground cumin
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ½ tsp dried oregano
  • 1 tbsp cocoa powder
  • Kosher salt (to taste)

Grilled corn salad:

  • 3 ears of corn
  • 2 tbsp olive oil, divided
  • ½ cup green onion, thinly sliced
  • ½ red bell pepper, diced
  • Juice of 1 lime
  • Kosher salt (to taste)

Assembly:

  • 12 corn tortillas
  • ½ cup crumbled queso fresco or feta cheese
  • ½ cup sour cream or crema
  • ½ cup picked cilantro

Preparation

Enchilada filling:

In a large saute pan over medium heat. combine onions, peppers, oregano, cumin, tomatoes and chicken. Bring to a simmer, stirring often until thickened, 8-10 minutes. Remove from heat, stir in cheese, and season to taste. Set aside filling to cool.

Mole sauce:

In a medium saute pan, heat the olive oil over medium heat. Add onion, garlic and chipotle, saute until softened, 4-5 minutes. Add passata, spices and cocoa powder, bring to a simmer. Reduce sauce until slightly thickened and season to taste. Set aside to use on enchiladas.

Grilled corn salad:

Brush corn with 1 tbsp olive oil. Over a preheated grill, grill corn until charred. Cool corn and slice off kernels. Combine corn in a medium bowl with green onion, bell pepper, lime juice and remaining oil. Season to taste and store in airtight container.

Assembly:

Preheat oven to 350F. Spray a 9x13" baking dish with nonstick cooking spray. Place ½ cup cooled chicken filling in a tortilla, roll up and place in baking dish seam side down. Pour mole sauce on top and top with queso fresco. Bake until enchiladas are warmed through and cheese is melted, 20-25 minutes. Serve with sour cream, grilled corn salsa and cilantro.

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