Name: Christmas Enchiladas
Prep time: 35 min
Total time: 1 h 25 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. canola oil; 12 corn tortillas; 1 jalapeño, seeded and finely chopped; 1/2 yellow onion, chopped; 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 2 c. cooked, shredded chicken; 2 (4-ounce) cans chopped green chiles; 1/2 tsp. paprika; 1/2 c. low-sodium chicken broth; 1/2 c. sour cream; 1 lime, juiced; 1 1/2 c. shredded monterey jack cheese (about 6 ounces); 1/4 c. crumbled cotija cheese; 1 tbsp. canola oil; 1 tbsp. all-purpose flour; 1 (10-ounce) can red enchilada sauce; 1/2 tsp. black pepper; 1 (16-ounce) jar salsa verde; 1/2 c. cilantro, chopped, plus more for serving

Step 1Preheat the oven to 350°F.

Step 2For the enchiladas: In a small skillet, heat 2 tablespoons of the canola oil over medium-high heat. One at a time, fry the tortillas for a few seconds on each side (no longer than 10 seconds total), to soften them; do not allow them to become crisp. As the tortillas are done, transfer them to a large kitchen towel or paper towels to drain.

Step 3In a large skillet, heat the remaining 1 tablespoon canola oil over medium heat. Add the jalapeño, onion, salt, and pepper and sauté until beginning to soften, about 1 minute. Stir in the chicken, green chiles, and paprika. Add the chicken broth and stir. Add a ¼ cup of the sour cream and stir, allowing the mixture to bubble and warm through. Turn off the heat and set aside.

Step 4For the red sauce: In a saucepan, combine the canola oil and flour over medium-low heat. Whisk together and allow to bubble for 1 minute. Stir in the enchilada sauce, chicken broth, salt, and pepper. Bring to a boil, reduce the heat, and simmer until thickened, about 5 minutes.

Step 5For the green sauce: In a medium bowl, whisk together the salsa verde, cilantro, and half the lime juice.

Step 6To assemble: Spoon ¼ cup of the red sauce into one half of a 2 1/2-quart baking dish, spreading it lengthwise. Spoon ¼ cup of the green sauce into the other half of the dish. Fill each tortilla with about ¼ cup of the chicken mixture and a generous pinch of monterey jack. Roll up tightly and place seam-side down in the baking dish. Carefully spoon the remaining red sauce over one side of the enchiladas, spreading it lengthwise to cover half of each enchilada. Spoon the green sauce over the other half.

Step 7Bake until the sauce on the sides is bubbling, 45 to 50 minutes. Whisk together the remaining ¼ cup sour cream and lime juice. Drizzle 2 tablespoons of the cream in a thin line down the middle of the enchiladas. Sprinkle the enchiladas with the cotija and more cilantro. Serve with the remaining sour cream mixture on the side.

Christmas Enchiladas

Ingredients

For the enchiladas:

For the red sauce:

For the green sauce:

Directions

Recipes