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Chicken Enchiladas with Roasted Salsa

(yields 10 Enchiladas)


  • 2 jars Fire Roasted Salsa (I like Herdez Roasted Salsa Rojo)

  • Extra-virgin olive oil

  • 1 small onion, diced

  • 5 cloves garlic, chopped

  • 1 1/2 tsp ground cumin

  • 1/4 cup all-purpose flour

  • 2 cups chicken stock, store bought

  • 1 bunch cilantro, chopped

  • 4 boneless chicken breasts, poached & shredded

  • salt & pepper

  • 10 large flour tortillas

  • 1/2 pound shredded Mexican cheese


  1. Preheat oven to 350°. Pull out your 9x13 baking dish.

  2. In large sauté pan, heat a two count of olive oil over medium heat. Add onions and cook until soft, about 5 to 7 minutes. Add garlic and cumin and cook for another minute. Sprinkle on the flour and stir to distribute flour throughout and ensure the flour does not burn. Gradually pour in chicken stock. Continue stirring over a low simmer until liquid thickens, about 5 minutes. Turn off the heat, add 1 jar of salsa, half of the cilantro and fold in shredded chicken meat. Season to taste with salt & pepper.

  3. Smear about 1/4 cup of salsa from the second jar on the bottom or your 9x13 baking dish. Pour the remaining salsa into a shallow pie plate that will fit your tortilla when you lay it down.

  4. Turn on your stove top flame and briefly lay one flour tortilla on top of the flame to char the edges, flip tortilla over and char the other side. Lay charred tortilla in salsa plate and lightly coat both sides of tortilla with salsa. Put a scoop of shredded chicken mixture on top of tortilla, followed by a sprinkle of shredded cheese. Roll tortilla to enclose chicken and cheese, then place seam side down in baking dish. Repeat with remaining nine tortillas.

  5. Pour remaining salsa over top of all the enchiladas in dish and sprinkle with remaining shredded cheese.

  6. Bake uncovered for about 30 minutes, until bubbly and cracked on top. Garnish with cilantro.

Serve with sour cream, avocados and spicy black beans.


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