Enchiladas de Pollo y Queso (Chicken-and-Cheese Enchiladas)
This dish will satisfy your craving for spicy, gooey Mexican food. Using meat from a store-bought rotisserie chicken keeps things streamlined (try a mix of thigh and breast meat)—bonus points if it’s a spice-rubbed pollo asado.
- 6 Roma tomatoes
- ½ serrano pepper stemmed (remove seeds for a milder sauce)
- 1 tablespoon corn oil
- ½ cup finely diced white onion
- 1 large clove garlic minced
- Kosher salt to taste
- 8 corn tortillas
- 2 cups shredded rotisserie chicken
- 2 cups grated Chihuahua cheese or substitute Monterey Jack
- Sour cream to garnish
- 12 rings white onion to garnish
- 2 tablespoons chopped cilantro to garnish
- Heat broiler to high. Add tomatoes and pepper to a baking sheet and place directly under broiler. Broil until tomato and pepper skins are blackened on all sides, about 5 minutes. Set aside until cool enough to handle.
- Remove skins from tomatoes and discard. Transfer tomato-pepper mixture to a blender and process to a smooth consistency.
- Warm oil in a small saucepan over medium heat. Add onion and garlic and cook until soft, 2 to 3 minutes. Add tomato-pepper mixture. Reduce heat to low and cook 10 minutes, stirring frequently. Taste and season with salt as necessary.
- Heat oven to 400°F. Warm tortillas in a skillet or griddle over low heat until soft. Spoon ¼ cup of shredded chicken down the center of each tortilla and fold both sides over the filling. Place enchiladas in a 9-inch-by-13-inch casserole dish in a single layer, seam side down. Cover with tomato sauce and top with cheese. Bake 7 minutes or until cheese melts. Transfer to a clean plate and garnish with sour cream, onion, and cilantro.