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Cheesy Chicken Enchiladas

Source of Recipe

From "Modern Comfort Food" by Ina Garten


Recipe Introduction

"So much Mexican food is comfort food, especially the warm, cheesy, spicy dishes with wonderful sauces like enchiladas. These are filled with roasted chicken, fire-roasted tomatoes, poblano pepper, black beans, and chipotle powder. Then I bake them with homemade enchilada sauce, goat cheese, and Cheddar. Of course, you can also use leftover roast chicken!"

List of Ingredients

â—¦ 2 pounds chicken breasts, bone-in, skin-on (3 split)
â—¦ Good olive oil
â—¦ Kosher salt and freshly ground black pepper
â—¦ 2 tablespoons canola oil
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 tablespoon chili powder
â—¦ 1 tablespoon ground chipotle powder
â—¦ 1 teaspoon ground cumin
â—¦ 2 cups good chicken stock, preferably homemade
â—¦ 1 (14.5-ounce) can fire-roasted diced tomatoes
â—¦ 1 ½ cups crushed tomatoes, such as San Marzano
â—¦ 1 teaspoon dried oregano, crushed in your hands
â—¦ 1 ½ cups chopped yellow onion (1 large)
â—¦ ½ cup seeded and small-diced poblano pepper
â—¦ 1 (15.5-ounce) can black beans, rinsed and drained
â—¦ ¼ cup minced fresh parsley or cilantro, plus extra for garnish
â—¦ 7 (8-inch) flour tortillas
â—¦ 7 ounces creamy goat cheese, such as Montrachet
â—¦ 2 cups freshly grated extra-sharp white Cheddar (6 ounces)
â—¦ Sour cream, for serving
â—¦ 2 ripe Haas avocados, pitted, peeled, and sliced, for serving



Recipe

Preheat the oven to 350 degrees. Place the chicken on a sheet pan skin side up, rub with olive oil, and sprinkle with salt and black pepper. Roast for 30 to 40 minutes, until a thermometer registers 140 degrees. Cover with aluminum foil and set aside for 15 minutes, until cool enough to handle. Discard the skin and bones and shred the chicken in bite-size pieces.

Meanwhile, heat the canola oil in a large saucepan over medium heat and whisk in the flour. Cook, whisking constantly, for one minute, then whisk in the chili powder, chipotle powder, and cumin. Add the stock, bring to a boil, lower the heat, and simmer for a few minutes until slightly thickened. Stir in the fire-roasted tomatoes, crushed tomatoes, oregano, and 1 tablespoon salt, bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the filling. Heat 2 tablespoons olive oil over medium-high heat in a medium (10 to 11-inch) sauté pan, add the onion and poblano pepper, and sauté for 5 to 7 minutes, until tender. Off the heat, stir in the shredded chicken, black beans, parsley, 1 ½ teaspoons salt, and ½ teaspoon black pepper and set aside.

To assemble, spread 1 cup of the sauce in a 9 x 13-inch baking dish. Lay one tortilla on a board and spread it with 3 tablespoons of the sauce. Spoon ¾ cup of the filling down the middle of the tortilla. Crumble 1 ounce of goat cheese on the filling. Roll the tortilla up tightly and place it seam side down in the baking dish. Repeat to make 6 more enchiladas and place them snugly side by side in the dish. Spread the remaining sauce on top and sprinkle with the Cheddar.

Bake for 30 to 35 minutes, until the cheese is melted and the sauce is bubbly. Sprinkle with parsley and serve hot with sour cream and avocados.

Serves 4 to 6



• Make Ahead: Assemble the dish completely and refrigerate for up to a day. Bake straight from the refrigerator at 350 degrees for 40 to 45 minutes, until hot and bubbly.