Chicken Enchiladas Santa Fe

  • Yield: servings

Ingredients

3cups chopped chicken meat from a rotisserie chicken
2cans diced Rotel tomatoes, undrained
1large onion, chopped
1teaspoon garlic powder
1tablespoon ground cumin
1/3cup chopped fresh cilantro
1can cream of chicken soup
1-- (4 oz) can diced Hatch green chilies
1/4cup cream or Crema Mexicana
2cups grated Monterrey Jack cheese
12-- corn tortillas
-- Vegetable oil
-- Salt and pepper to taste
-- Cilantro sprigs, optional garnish

Instructions

Filling:
In a large skillet, combine the chicken, Rotel tomatoes, onion, garlic powder and cumin. Cook over medium high heat until liquid has evaporated, stirring occasionally, about 20 to 30 minutes. Set aside.

Sauce:
While meat is cooking, combine chicken soup, green chilies and cream in a small saucepan. Simmer until thoroughly heated. Set aside.

To assemble:
Preheat oven to 350. Spread 1/4 cup of sauce on the bottom of a 9"x13" baking dish. Heat vegetable oil in a small skillet. With a pair of tongs, carefully immerse a tortilla in the hot oil, about 3 to 5 seconds. You only want to heat the tortilla to make it more flexible. You don't want to fry it. Lay the tortilla on a plate, place 1/4 cup of filling on it and roll up. Place in the baking dish. Repeat until all the tortillas have been filled. Pour sauce on top of enchiladas and top with grated cheese. Bake until bubbly and cheese has melted, about 30 minutes. When ready to serve, garnish with cilantro sprigs.

Serves 4 to 6.

Note: If you're watching your calories, you can substitute chicken broth for the vegetable oil for heating the tortillas.