I bought some Tomato-Basil tortillas to make wrap sandwiches with, and I think they inspired this dish. I like Mexican food, my husband doesn't. We both like Italian. So to "fool" hubby into eating something with Mexican spices I made it half Mexican and half Italian. Believe me, the taste isn't half anything, It's Whole Delicious. Please do not let the ingredient list deter you as most of the items are seasonings. You gotta try it!!
serves12 to 16
prep time30 Min
cook time2 Hr
16 to 20
tomato-basil tortilla wraps from ole' mexican foods (14 gm carbs with 9 gms fiber= 5 gm net carbs each) i got them at walmart. or plain 8 to 9 inch flour tortillas
(approx. 13 oz each) white meat chicken, shredded or 2 to 2 1/2 lb. chicken pieces, cooked, skinned, boned and shredded or approx. 1/2 to 3/4 rotisserie chicken, skinned, boned and shredded.
shredded mexican enchilada cheese blend or plain mexican blend
finely chopped onion
cans chopped green chilies
1 1/2 Tbsp
mild chili powder
1 1/2 Tbsp
hot and spicy oregano, chopped or use regular oregano plus a few dashes of hot sauce (i have both the hot and spicy and regular oregano in my herb garden.)
(15 oz) diced tomatoes (seasoned with oregano/basil/garlic/sweet onion but no rosemary please)
(8 oz) tomato sauce plus 1 can of water
1 finely chopped jalapeno, remove seeds and ribs (see disclaimer below on all chilies)
chopped hatch green chili or anaheim style chili, remove seeds and ribs for milder flavor or leave in for more heat.
poblano, sliced into 1/4 x 1 inch strips, remove seeds and ribs for milder flavor or leave in for more heat
each red, yellow, orange and green bell peppers, sliced into 1/4 x 3 inch strips
juice of one lime (approx 1/4 c)
mild chili powder
sugar (to taste)
salt and pepper to taste
or more shredded cheese to top the casserole. i suggest taco and nacho flavored cheddar
NOTE: MY HUSBAND AND I ARE NOT "HOT AND SPICY" FOOD FANS, SO THIS IS A MILDLY SPICY DISH. IF YOU PREFER MORE HEAT, USE HOTTER PEPPERS OR LEAVE IN RIBS AND SOME SEEDS TO PUNCH UP THE HEAT. DISCLAIMER: I WILL NOT BE HELD ACCOUNTABLE FOR ANY ADVERSE
REACTIONS TO HOTTER CHILIES LIKE HABANERO, GHOST CHILIES, OR OTHERS. LOL MY ADVICE IS "IF YOU CAN'T BREATHE BECAUSE OF THE CHILIES YOU USED, CALL 911"
How To Make
Mix all of the filling ingredients together in a large bowl until evenly distributed. Cover and Refrigerate until needed.
Heat oil in a very large saucepan or stockpot, add onions and saute for a few minutes on medium high until softened and slightly browned. Add garlic and saute for about 30 seconds til fragrant but not browned. Put in the tomato paste, stirring constantly and saute for 30-45 seconds (will form a brownish paste at the bottom of the pan, do not burn)
Turn heat down to medium or medium low. Quickly pour in the diced tomatoes, tomato sauce and water. Stir and scrape the browned tomato paste to mix it in well. Add all the chopped and sliced chilies and peppers and stir until evenly distributed.
Add all the seasonings except sugar, salt and pepper. Stirring occasionally, cook at a slow simmer for 30 minutes or so to thicken. Taste and add salt, pepper and sugar (start with about one third of the sugar) to adjust the seasonings. If it is too acid or tomato-y, add a little more sugar (or even a pinch of baking soda to counteract acid)
Preheat oven to 350 and place rack in center of oven.
Spray 2 9x15 baking pans (Like lasagna pans or casseroles) with cooking spray, and spread about 2 c. or more sauce liberally over bottom of pan. Set aside. Reserve majority of the sauce for topping enchiladas.
Remove filling from fridge. Lay out as many tortillas as is convenient for your working space. Spread a scant 2/3 c of filling in a strip across the lower center of the tortilla and roll up either enchilada style (Open ends) or burrito style (tuck in ends). Place close together in pans with seam side down . Roll enchiladas and fill pans until you have reached the desired amount.
Spread more sauce over the enchiladas. Add as much sauce as you want, but make sure the tortillas are all covered. (You may have sauce left over, or not, depending on how much you like. I love em smothered.)
Cover pans with aluminum foil and poke a few holes in the foil to vent steam. Bake 45 min. Remove foil and top with extra cheese. Return uncovered pans to oven and bake until brown and bubbly.
Serve hot with homemade flour tortilla chips, guacamole/salsa and salad.
Very lightly butter plain flour tortillas (easily done with a brush and melted butter). Cut tortillas into wedges and spread on a flat baking sheet, avoid overlapping if possible. You can bake at 375 or broil (SET PAN AT LEAST 8-10" FROM BROILING ELEMENTS TO AVOID BURNING) Watch carefully and flip chips when they start browning well. When browned, remove pans and sprinkle lightly with chili powder and salt. Turn off oven and return them to it until they are dry and crunchy. Check to make sure they are not getting more brown than desired from residual heat.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pam's Italian Chicken Enchiladas: