Cooking Corner: Chicken Enchiladas

When the craving for Mexican food hits, it can be expensive to eat out. With this simple, easy recipe for chicken enchiladas, the same dish can be made for the total price of $4-5 dollars per person. Do not be fooled by the Anaheim chilies; once cooked, they make a sweeter topping than most peppers.

1 pound green Anaheim chilies
2 tablespoons olive oil (vegetable oil can be substituted)
1 tablespoon butter
5 large garlic cloves, finely chopped
½ teaspoon salt
½ teaspoon ground black pepper
3 cups chicken broth
10 corn tortillas
2 ½ cups shredded cooked chicken
*A whole, cooked, rotisserie chicken works well, shredded by hand
2 ½ cups shredded cheddar or jack cheese
Sour Cream for toppings

First, the oven needs to be preheated to 400 degrees Fahrenheit to bake the enchiladas. While it is warming up, make sure the chicken is properly shredded. Chop the stems off the chilies, rinse out the seeds, and chop into small pieces. Peel and chop the garlic as well.
Next, heat the oil and butter in a large frying pan until melted. Add garlic and sauté for 30 seconds. Once fragrant, add the chopped chilies, salt, and pepper. Cook, stirring occasionally, until chilies are soft, about 6 minutes. Add a cup of chicken broth and simmer for 10 minutes.
While the chilies are simmering, take the remaining two cups of chicken broth and heat until simmering. Briefly dip each tortilla into the broth to barely soften. Place tortillas on baking sheets, making sure that they do not touch.
Spread 1 ¼ cups of the cheese equally on the tortillas and top with the chicken. Wrap tortillas around filling and transfer, seam-side down, into a baking dish.
Finally, pour chili sauce over enchiladas and top with remaining cheese. Bake for 15-20 minutes and enjoy!

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