| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons cooking oil, such as canola or vegetable
- 1 cup white or sweet yellow onion, finely chopped
- 1 teaspoon ground cumin
- 3 jalapeños, finely chopped, remove seeds if desired
- Kosher salt and freshly ground black pepper
- 1 rotisserie chicken, skin removed, deboned and meat shredded (or 12 ounces, pre-shredded rotisserie chicken)
- 1 cup (8 ounces) diced tomatoes with green chiles (I like Ro-Tel; fire roasted red or green salsa works too)
- 1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-jack blend
- Nonstick cooking spray
- 12 corn tortillas, steamed for pliability
- 6 to 8 cloves peeled garlic
- 3 to 4 jalapeños, halved lengthwise, optional
- 2 1/2 cups prepared mole sauce (I like Doña Maria here– just add water!)
- 1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-Jack blend, optional
- Graveyard Garnishes (see recipe below)
- Shredded iceberg lettuce
- Greek yogurt or sour cream
- Hot sauce
- 4 10-inch flour tortillas
Instructions
- Preheat the oven to 375° F.
- For the filling: Add the oil to a large pan with straight sides over medium heat. When it begins to shimmer add the onion, cumin, jalapeños, salt and pepper to taste. Cook, stirring, until everything is tender, about 8 minutes. Add the chicken and diced tomatoes. Toss to mix everything together. Stir in the cheese and remove the pan from the heat.
- For the enchiladas and sauce: Coat the bottom and sides of a -9-by-13-inch baking dish with nonstick cooking spray.
- Visually divide the filling into 12 portions. Lay out one tortilla on a plate or cutting board and spread a portion of filling across the lower center of the tortilla. Pull the bottom edge of the tortilla up and over the filling and roll up. Place the filled tortilla seam side-down in the dish, perpendicular to the short side of the dish, so you’ll have 2 rows. Continue to roll and place the enchiladas in the dish with 6 in each row. There will be a space between the rows. Fill that space with the jalapeño halves and garlic. Pour the mole sauce over the enchiladas and sprinkle the cheese, if using, down the center of each row of enchiladas.
- Bake until the edges are bubbly and the cheese is melted, 25 to 30 minutes.
- For serving: If using Graveyard Garnishes (see recipe below), cut a small slit in each enchilada and insert garnishes, upright, in the slits. Serve with a pile of lettuce on the side, and if you like, Greek yogurt and a shake of blood– I mean hot sauce.
- Preheat the oven to 350 degrees F.
- Cut shapes from the tortillas such as ghosts, trees and headstones. Arrange them in one layer on a baking sheet and bake until firm and crispy, 4 to 5 minutes. Set aside to cool.
Reviews
These were really good and super easy to make. A little spicy, but we love spicy. I actually had to make two, because of vegans in the family. I substituted the chicken for black beans, kale and spinach; also used vegan cheese. My family was surprised to see them and they were a huge hit. Both versions
Just made it! A HUGE hit with the family. We don’t do spicy so I just omitted the jalapeño and it was still super delicious
They were delicious! I will make again.
Amazing, Delicious, and simple!