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This delicious roast chicken enchilada recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
Chicken Enchiladas with Peppers and Fresh Tomato Sauce Recipe
Recipe Type:
Poultry,
Flour Tortillas,
Tomato,
Chicken
Cuisine: Southwest
Yields: 6 enchiladas
Prep time: 30 min
Cook time: 45 min
Ingredients:
Chunky Tomato Sauce (see recipe below)
1 roasted whole chicken, bones and skin removed*
1 tablespoon
olive oil
1 red bell pepper, stemmed, seeded and cut into strips
1 orange bell pepper, stemmed, seeded, and cut into strips
1 medium
onion , cut into 1/4-inch wedges
6
flour tortillas (be sure you purchase or make the size that will fit into your baking dish)**
4 ounces shredded sharp cheddar cheese
4 ounces shredded Monterey Jack cheese
Sour Cream
Green onions, chopped
* I buy a fresh roasted chicken from my local market. These
store-bought chickens tend to be a little smaller than the ones you would buy to roast in your home oven.
**
How To Make Flour Tortillas.
Preparation:
Prepare Chunky Tomato Sauce. May be made in advance and refrigerated until ready to use.
Preheat oven to 350 degrees F.
Using your hands, pull the chicken meat into shreds; set aside.
In a frying pan or sauté pan, add the bell peppers and onion; sauté until the onions and peppers are slightly cooked.
Note: I like my vegetables left a bit crunchy. Cook longer if you prefer a softer texture. Set aside.
To Assemble the Enchiladas:
Place a little of the prepared Chunky Tomato Sauce on the bottom of a 9-inch by 13-inch oven-safe baking dish.
On a flat surface or cutting board, place a flour tortilla.
Add some shredded chicken and some pepper/onion mixture down the center of the tortilla; roll the tortilla up tightly into a cylinder.
Place, seam-side down, into the baking dish. Continue filling all the flour tortillas and placing into the baking dish. You will have six (6) enchiladas when filled.
Spread the remaining Chunky Tomato Sauce over the top of all the enchiladas.
Sprinkle the shredded Cheddar and Monterey cheeses over the top.
Bake for approximately 45 minutes or until the cheese is melted and the enchiladas are heated through. Remove from oven and
sprinkle chopped green onion over the top.
Serve with sour cream on the side.
Makes 6 enchiladas.
Chunky Tomato Sauce:
5 yellow tomatoes, peeled and cores removed*
5 red
tomatoes, peeled and cores removed*
2
garliccloves, minced
1/2 jalapeno
chile pepper, stemmed, seeded and diced
1 whole Jimmy Nardello Sweet Pepper, stemmed, seeded and diced**
1/2 teaspoon ground cumin
1/4 teaspoon Chipotle Chili Powder
Coarse
salt or sea salt and freshly-ground
pepper, to taste
*
Learn
How To Peel Fresh Tomatoes.
** The Jimmy Nardello’s sweet
pepper is sweet and light when eaten raw. It is considered one of the very best
frying peppers as its fruity raw flavor becomes perfectly creamy and soft when
fried. These peppers were brought to the United States in 1887 by Guiseppe
Nardello from the small village of Ruoti in the Basilicata region of southern
Italy. Anaheim chile peppers or any green chili pepper of your choosing may be substituted.
After peeling the tomatoes, cut them into quarters and into a large pot. Add
garlic and chile peppers; cook over medium heat until the tomatoes start to
break down, using a wooden spoon to break up any remaining large chunks. Add
cumin and Chipotle chili powder; cook until the tomatoes form a thick chunky
sauce, stirring occasionally so the tomatoes do not stick to the bottom of the pan.
Add salt and pepper to taste and adjust seasonings to your taste.
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