Chicken and Tomato Enchiladas with Cheese and Oregano
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings20
minutes30
minutesA friend gave me this recipe as they don’t cook and they knew I would love all the players in this recipe: tomatoes, oregano, cheese, tortillas, onions, garlic, and red pepper flakes. The way the recipe was written there were ingredients left out so I went to work to restructure the recipe and the outcome was so good. This recipe is easy, flavorful and one you could add ingredients or even make vegan by replacing the chicken with roasted vegetables, like cauliflower or even eggplant and squash. Enjoy these as they are so good. I just served it with a crunchy salad and some black beans as my crew is hungry.
Ingredients
3 Tablespoons olive oil
1 sweet yellow onion, halved, thinly sliced
1 teaspoon kosher salt
6 lg garlic cloves
1 teaspoon red pepper flakes
1/2 cup beer
1 1/2 cups chicken broth
12 corn or flour tortillas, about 5 1/2 inches diameter
2 cups mozzarella cheese
1 whole rotisserie chicken, meat removed from bones, shredded or cut into bite size pieces
6 sprigs fresh oregano, leaves removed and coarsely chopped
1 pint sun gold or cherry tomatoes
Flake salt
Directions
- Preheat oven to 400. Heat 2 tablespoons oil in a lg sauté pan over medium high heat, add the onions and salt and sauté until they are soft and beginning to caramelize, about 8 minutes. Add the garlic and red pepper flakes until fragrant. Add the beer and broth, bring to a simmer. Simmer about 10 minutes. Turn off the heat and allow to just sit there.
- Set up your area, bowl of cheese, bowl of chicken meat, bowl with chopped fresh oregano and stack of tortillas.
- Using a slotted spoon, remove the onion mixture from the pan to a 13x9x2 baking dish. Add some of the liquid from the pan. Reserve the remaining liquid to dip the tortillas. Place near where you will be rolling the enchiladas.
- Take a tortilla, dip it in the liquid from the pan-add some chicken, cheese and sprinkle off the oregano, roll it tightly and place in dish. Repeat with the rest of the tortillas.
- Once all the tortillas are rolled and snug in the dish, add a little more of the liquid from the pan. Sprinkle the tomatoes all over the dish, on the sides and on top. Sprinkle cheese lightly over the dish and give a drizzle of olive oil. Sprinkle with flake salt.
- Place in oven for 30 minutes. Tomatoes should burst and slightly blistered. The cheese should be melted. The enchilades should have some golden brown area.
- Serve with a wide spatula with your favorite salsa, guacamole and black beans.
- This can be made ahead and reheated.
