Happy Cinco de Mayo! This year we are celebrating with a hearty casserole of delicious enchiladas made with flour tortillas, filled with a mixture of shredded chicken, bell peppers and caramelized onions, smothered in an easy-to-make tomato sauce and topped with a combination of grated mozzarella and cheddar cheese. Buen provecho!
INGREDIENTS:
For the tomato sauce:
- 1 can of whole peeled tomatoes (796 ml)
- 2 tbsp. of chicken bouillon powder
- 2 tbsp. of olive oil
- Salt and pepper to taste
For the filling:
- 1 boneless, skinless chicken breast, or rotisserie chicken, shredded
- 1 onion, julienned
- 4 garlic cloves, minced
- 1 medium size bell pepper, diced
- 2 tbsp. tomato paste
- 4 tbsp. of olive oil
- Salt and pepper to taste
For the enchiladas:
- 8 large flour tortillas
- 1/4 cup of mozzarella cheese, grated
- 1/4 cup of cheddar cheese, grated
- Sour cream (optional, for decoration)
- Cilantro leaves (optional, for decoration)
- Olive oil
PREPARATION
Make the tomato sauce:
Blend the tomatoes with the chicken bouillon powder, plus salt and pepper to taste. Heat 2 tbsp of olive oil in a small pot at medium heat. Pour the sauce and let it simmer and reduce for about 10 minutes then reserve.
Make the filling:
Cook the chicken with enough water, salt and pepper. (Pressure cooker in the stove: cook for 50 minutes. Using the Instant Pot: cook for 50 minutes at high pressure level). Let the chicken cool and shred. Reserve 1/4 cup of the chicken broth.
Pro tip: use the rest of the chicken broth to cook rice or pasta, or make a delicious vegetables soup.
In a large skillet, at medium heat, sauté the garlic cloves, onion and bell pepper with 4 tablespoons of olive oil. When the onions caramelize add the tomato paste and chicken. Season with salt and pepper. If the filling is too dry add some of the chicken broth, stir to mix a bit then reserve.
Make the enchiladas.
Preheat oven at 350°F (175°C).
In a shallow baking pan, brush the interior with sufficient olive oil then cover the bottom with tomato sauce.
Heat olive oil in a skillet at medium to high heat. Fry each of the flour tortillas on both sides for about 30 seconds, this will brown and soften the tortillas for easy folding. Place the tortillas in the baking dish, then fill the tortillas with the chicken mixture and fold them. Cover the enchiladas with enough tomato sauce, and finally top with mozzarella and cheddar cheese.
Since the chicken is already fully cooked this enchiladas casserole does not require too much time in the oven. Simply cover the baking pan with aluminum foil and bake the enchiladas for 15 minutes then set the oven to broil. Next, remove the aluminum foil and bake for 5 more minutes.
Server warm, garnish with sour cream and cilantro leaves and enjoy!
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