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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Enchiladas   
    Categories: Poultry, Breads, Vegetables, Chilies, Cheese   
         Yield: 6 servings   
       
       1/4 c  Oil   
        12    (6") corn tortillas   
       1/2 md White onion; chopped   
         1 md Poblano or bell pepper;   
              - stemmed, seeded, chopped   
         3 cl Garlic, fine chopped   
         2 lg Tomatoes; cored, fine   
              Chopped   
              Salt   
         2 c  Cooked shredded chicken   
     2 1/2 c  Enchilada sauce   
              +=OR=+   
        10 oz (2 cans) enchilada sauce   
        12 oz Sharp Cheddar; shredded   
              Pico de gallo; to servie   
              - (opt)   
       
     Set the oven @ 400ºF/205ºC.   
        
     Using 2 tablespoons of the oil, lightly brush both sides   
     of each tortilla. Heat a large skillet or griddle over   
     medium-high and, working in batches, cook tortillas   
     until lightly browned and just starting to crisp but   
     still pliable, 45 seconds to 1 minute per side. (This   
     will prevent the tortillas from completely falling apart   
     while cooking.) Set aside.   
        
     Heat the remaining 2 tablespoons of oil in a large   
     skillet over medium-high and cook onion, poblano,   
     garlic, tomatoes and juices, and 1 teaspoon salt,   
     stirring and scraping up any browned bits, until most of   
     the liquid has evaporated and tomatoes begin to stick to   
     the skillet, 9 to 11 minutes. Stir in chicken, 1/2 cup   
     enchilada sauce and 1/2 teaspoon salt until combined and   
     just warmed through; remove from heat. Taste and season   
     with additional salt, if necessary.   
        
     Pour 1/2 cup enchilada sauce into a 9" X 13" baking   
     dish, spreading to cover the bottom. Working one at a   
     time, arrange a scant 1/4 cup of chicken down the center   
     of the tortilla, roll to secure the filling and place   
     seam side down in the baking dish. Repeat with remaining   
     tortillas and chicken, making sure they’re nestled right   
     up against each other.   
        
     Pour the remaining enchilada sauce over the tortillas,   
     then scatter cheese on top. Bake until the sauce is   
     bubbling and the cheese is just beginning to brown, 15   
     to 20 minutes. Serve warm topped with pico de gallo, if   
     desired. For leftovers, divide remaining enchiladas into   
     portions of 2 or 3; wrap each portion tightly in plastic   
     wrap or place in a freezer bag, squeeze out the air,   
     seal and freeze for up to 3 months.   
        
     By: Rick Martínez   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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