Chicken Enchiladas

olive oil
4 bone-in chicken thighs, skinned
1/4 c cream cheese, softened
2 T chopped cilantro
1/4 t salt
1/4 t black pepper
2 c chopped onion
3 garlic cloves, minced
1 T chili powder
1/2 t ground red pepper
1/4 t ground cumin
1 c chicken broth
3/4 c water
1 14.5-oz. can diced tomatoes
9 corn tortillas
1/4 c shredded cheddar cheese

Chicken filling:  Heat 1 T olive oil in large skillet.  Add chicken, saute 6 minutes on each side.  Then bake 375 for an additional 10 minutes or until done.  (Alternatively, grill the chicken!)  Remove meat from bones, shred.  Discard bones.  Place chicken in a medium bowl, stir in cream cheese, 2 T cilantro, 1/4 t salt and 1/4 t black pepper.

Enchilada sauce:  Heat another pan.  Add 1 T oil and swirl to coat.  Add onion, saute for 5 minutes or until tender, stirring occasionally.  Add garlic, saute for 30 seconds, stirring constantly.  Remove 3 3 T onion mixture to add to chicken.  Then, to remaining onion in pan, add chili powder, red pepper, cumin and saute 30 seconds, stirring constantly.  Add chicken broth, 3/4 c water and can of tomatoes, bring to a boil.  Tear one tortilla into small pieces, add to tomato mixture.  Reduce heat and simmer 30 minutes.  Remove, cool for 10-15 minutes, then puree in a blender until smooth.

Spread 1/2 c tomato sauce in bottom of an 11x7 pan lightly coated with cooking spray.  Warm remaining tortillas according to package directions.  Spread 1/4 c chicken mixture down the middle of each tortilla, roll up and place seam-side down in prepared dish. 

All above can be done 1-2 days ahead.  Before cooking, pour remaining tomato sauce over filled tortillas, sprinkle with cheddar cheese.  Bake 375 for 25 minutes or until bubbly and lightly browned.

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