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Chicken Enchiladas One Star

Chicken Enchiladas

Get Ready

Servings: Makes 2 9x13" baking dishes (serving 4 to 6 each)

Prep Time: 25 minutes

Cook Time: 65 minutes

Ingredients: Add ingredients to List

To reheat the frozen enchiladas, thaw overnight in the refrigerator. Remove foil and plastic wrap from baking dish and recover with a layer of foil. Bake at 350 degrees until cheese is melted and enchiladas are hot all the way through, about 30 minutes. If baking from frozen, double the cooking time.
1 Tbsp. vegetable oil
1 onion, chopped fine
5 garlic cloves, minced
2 Tbsp. chili powder
1 Tbsp. minced chipotle peppers in adobo sauce
2 tsp. ground cumin
1 tsp. ground coriander
1 (28-oz.) can tomato sauce
2 cups low-sodium chicken broth
3 lb. boneless, skinless chicken breasts
Salt and pepper
24 (6") corn tortillas
2 1/2 cups shredded Mexican-blend cheese
1 (4-oz.) can diced green chiles, drained
3 Tbsp. sour cream
2 Tbsp. water
4 radishes, sliced thin
4 scallions, sliced thin
1/4 cup chopped fresh cilantro leaves

directions:

1. To make enchilada sauce, heat oil in a large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, chili powder, chipotle in adobo, cumin, and coriander and cook 1 minute, stirring constantly. Stir in tomato sauce and broth and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.
2. Submerge chicken in sauce, cover, and simmer until chicken is cooked through, 12 to 15 minutes. Remove pot from heat and transfer chicken to a plate; season sauce with salt and pepper to taste. When chicken is cool enough to handle, shred into bite-size pieces and set aside.
3. Place a rack in upper-middle of oven and heat to 350 degrees. Coat two 9x13" baking dishes with cooking spray. Stack tortillas on a heatproof plate, cover with a damp paper towel, and microwave on high until just softened, about 30 seconds. Cover with a clean, damp kitchen towel to keep warm.
4. Toss together chicken, 1 cup cheese, 1/2 cup sauce, and diced green chiles in a large bowl and season with salt and pepper to taste. Spread 3/4 cup sauce in the bottom of each baking dish. Working with one tortilla at a time, spoon 1/4 cup chicken mixture in a line down the center of tortilla and roll up; place seam side down in baking dish and repeat with remaining tortillas and chicken mixture, placing 12 enchiladas in each dish.
5. Divide remaining 3 cups sauce over top of enchiladas and sprinkle with remaining 1-1/2 cups cheese. Wrap one baking dish with a double layer of plastic followed by a layer of foil and freeze for up to three months.
6. Cover remaining dish with foil and bake until cheese has melted and sauce is bubbling around edges, 20 to 25 minutes. Uncover and set oven to broil. Broil enchiladas until cheese is spotty brown and tops of tortillas begin to crisp, 2 to 3 minutes.
7. Stir together sour cream and water in a small bowl and drizzle over baked enchiladas. Top with radishes, scallions, and cilantro before serving.
Source: Hannaford fresh Magazine, September - October 2018

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Quantity Ingredients coupon
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1 Tbsp. vegetable oil  
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1 onion, chopped fine  
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5 garlic cloves, minced  
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2 Tbsp. chili powder  
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1 Tbsp. minced chipotle peppers in adobo sauce  
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2 tsp. ground cumin  
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1 tsp. ground coriander  
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1 (28-oz.) can tomato sauce  
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2 cups low-sodium chicken broth  
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3 lb. boneless, skinless chicken breasts  
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Salt and pepper  
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24 (6") corn tortillas  
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2 1/2 cups shredded Mexican-blend cheese  
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1 (4-oz.) can diced green chiles, drained  
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3 Tbsp. sour cream  
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2 Tbsp. water  
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4 radishes, sliced thin  
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4 scallions, sliced thin  
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1/4 cup chopped fresh cilantro leaves  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 2 9x13" baking dishes (serving 4 to 6 each)
Base Nutrients
Calories 370 kcal (19%)
Calories from Fat 117
Total Fat 13 g (20%)
Saturated Fat 5 g (25%)
Cholesterol 85 mg (28%)
Sodium 510 mg (21%)
Total Carbohydrates 31 g (10%)
Dietary Fiber 5 g (20%)
Protein 33 g (55%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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