Chicken + Roasted Tomato Enchiladas
November 02, 2018
There are a few brilliant things about this delicious recipe from Julia Turshen: First, if you double the tomato sauce, you can make a tomato soup from it (recipe included below); knocking out two dinners at once. Any busy parent sees the value in that! Second, if you’re calorie conscious, you can substitute the tortillas with blanched collard green or Swiss chard leaves. They make great wrappers and it’s much healthier. Finally, if you don’t like spice (or your kids don’t), you can exchange the jalapeño chile with a poblano chile or just leave it out completely. The recipe is just as good.
Serves 4, quite generously
4 garlic cloves, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 lb boneless, skinless chicken breasts
One 28oz can whole peeled tomatoes
1 jalapeno chile, roughly chopped (discard the seeds if you like)
2 large handfuls of fresh cilantro leaves (a little bit of stem is fine!)
1/2 cup sour cream
3 Tbsp canola or other neutral oil, plus more as needed
Ten 6-in corn tortillas
3/4 cup coarsely grated Monterey Jack cheese
1/2 small red onion, thinly sliced
Preheat your oven to 425F. Line a sheet pan with parchment paper.
In a large bowl, stir together the garlic, cumin, olive oil, and 1 tsp salt. Add the chicken breasts and coat them with the garlic mixture. Place them in an even layer on one side of the prepared sheet pan.
Pour the can of tomatoes into a sieve placed over a bowl to catch the juice. Reserve the juice. Place the drained tomatoes and the jalapeño on the other side of the sheet pan.
Roast the chicken and tomatoes until the chicken is firm to the touch and golden brown and the tomatoes are a bit concentrated, about 35 minutes. Remove the pan from the oven and leave the oven on.
Transfer the chicken to a large bowl and let it cool down a bit. Transfer the tomatoes and jalapeño to a blender or food processor and add any cooking juices from the sheet pan, the reserved tomato juice, a handful of the cilantro, the sour cream, and 1 tsp kosher salt. Process until smooth. You should have about 3 cups of sauce.
Once the chicken is cool enough to handle, shred it into bite-size pieces directly into the bowl in which it is already sitting. If any liquid remains in the bowl from the chicken, leave it there, as it will become a part of its own sauce! Add one-third (about 1 cup) of the reserved tomato sauce and stir well to combine.
Pour another third (about 1 cup) of the tomato sauce in the bottom of a 9-by-13-in baking dish. Spread the sauce to cover the bottom.
In a large nonstick skillet over high heat, warm the canola oil. Place a tortilla in the pan and fry until coated with oil on both sides and just barely softened and pliable, about 10 seconds per side. Repeat with the remaining tortillas, transferring them to a work surface as you go. As long as your skillet is nonstick and nice and hot, you shouldn’t need more oil, but if the skillet goes dry before you are done with the tortillas, add a splash more.
Divide the sauced chicken evenly among the tortillas. Roll up the tortillas tightly around the chicken and line them up, seam-side down, in the baking dish. Pour the remaining tomato sauce (about 1 cup) evenly over the stuffed tortillas and sprinkle with the cheese.
Bake the enchiladas until the cheese is melted and golden brown and the sauce is bubbling, about 20 minutes. Sprinkle with the remaining handful of cilantro and the red onion and serve immediately.
Creamy Roasted Tomato Soup
Purposely make a double batch of the sauce for the enchiladas. Use half for the enchiladas and add 3 cups vegetable or chicken stock to the rest, and that’s that. So delicious, and two meals for the price of one. Serve with quesadillas instead of grilled cheese sandwiches.
From Now & Again: Go-To Recipes, Inspired Menus, + Endless Ideas for Reinventing Leftovers by Julia Turshen