Chicken Enchiladas

Although these aren't true Mexican enchiladas because the recipe calls for flour tortillas as opposed to corn, these still turned out very good with great flavors.  You can make this recipe super easy and substitute the homemade salsa with a good, thick and chunky, store-bought salsa like Pace Picante Sauce.  Be careful with whatever salsa you do use that it's not too watery or the tortillas will get mushy.  With a little tweaking these were delicioso!

Recipe is adapted from the Food Network's Ingrid Hoffmann.

PS  Again, I don't understand why there are all of these unintentional gaps in my posts.  Blogger what's up with that?

Salsa:

2 (14-ounce) can diced tomatoes with chiles, drained

1 bunch scallions, light green and white parts only, finely chopped

4 jalapenos, seeded, deveined, and finely chopped

1/2 cup finely chopped cilantro leaves

1 lime, juiced and zest

Pinch salt

Enchiladas:

1 rotisserie chicken, meat removed and shredded (skin and bones discarded)

3 cups grated Cheddar, divided

1 cup sour cream

1 small red onion, finely chopped
1 TBSP butter
1 package Fajita Seasoning Mix

1 tsp cumin
Salt and freshly ground black pepper

6 - 8 (8") flour tortillas

To prepare the salsa:

Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.

Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.

To prepare the enchiladas:

In a pan saute' the onion in butter until translucent.  Place the shredded chicken in a large bowl. Add 1 cup of the grated cheese, sour cream, onion, Fajita seasoning and cumin; season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

Remove the foil and sprinkle the enchiladas with the remaining 2 cups of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.