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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Super fast week night meal. From Rachel Ray. I had to do a couple things differently than the way Rachel calls for them to be made. I found the corn tortillas to tear when folded unless heated through first - either in the microwave or in a hot pan just coated with oil. Would let sit in heated oven more like 10-15 minutes. Ingredients:
3 tablespoons vegetable oil |
1 large onion, finely chopped |
3 tablespoons flour |
1 (29 ounce) can tomato sauce |
1 tablespoon chili powder |
1/2 teaspoon cumin |
1 1/2 teaspoons salt |
1 (2 lb) rotisserie-cooked chicken, meat shredded |
1 lb muenster cheese, grated |
3 chipotle chiles in adobo, seeded and finely chopped |
12 (6 inch) corn tortillas |
Directions:
1. In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
2. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
3. Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
4. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
5. Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.
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