Topping and Baking Enchiladas

Topping and Baking Enchiladas

Ingredients

For enchiladas:
2 cups each Monterey Jack & cheddar cheese, shredded
1 onion, diced
2 teaspoons cilantro, chopped
12-14 corn tortillas
For 1 dish of veggie enchiladas: 2 poblanos, sliced into strips
For 1 dish of chicken enchiladas: 4 chicken breast tenderloins, cumin, cayenne, black pepper, 1 garlic clove, 1 tablespoon olive oil

For sauce:
1 poblano
2-3 jalapenos (optional)
6 roma tomatoes
5 chipotles in adobo sauce
1 ½ tablespoons adobo sauce
Juice of 1 lime
¼ cup cilantro
1 garlic clove

Instructions

1. Preheat oven to 375 degrees.

2. Slice chicken into small strips. Heat the olive oil. Saute the garlic until just golden, then add the chicken and sprinkle with cumin, cayenne and black pepper. Saute until chicken is white all the way through.

3. Mix the diced onion and chopped cilantro. Set aside.

4. Moisten a tortilla with water. On a plate, layer moistened tortilla between paper towels. Repeat until the stack is 4 tortillas high.  Microwave until warm and soft (time will vary based on your microwave's power)

5. Place a small amount of cheese in the center of a tortilla. Top with onion cilantro mixture. Add 3-4 pieces of chicken or 2 strips of poblano. Roll tortilla and place in a baking dish, seam side down.

6. Repeat steps 3 and 4 until the dish is filled.

7. Combine all sauce ingredients in food processor. Process until smooth.

8. Pour sauce over enchiladas. Top with the remaining cheese.

9. Bake for 25 minutes or until cheese is bubbly.