Quick and easy enchiladas

Published 2:02 pm Tuesday, October 19, 2010

Family dinnertime can feel the squeeze now that classes, along with a host of school functions and sports, are back in full swing.

But it’s crucial to have a plan when the kids ask, “What’s for dinner?” Finding a dish that’s easy to make, nutritious and something the kids will eat isn’t always easy.

That’s where today’s Weeknight Chicken Enchiladas come in.

It takes little effort and time to roll chicken in tortillas. You can make the filling with any leftover cooked and shredded chicken. Grocery store rotisserie chicken works great.

And don’t be put off by the number of ingredients in this recipe; everything comes together quickly. In fact, children can help assemble and roll the enchiladas. Once you get the method you will have them done in no time.

The traditional way to prepare enchiladas is to make your own sauce from scratch, dipping the corn tortilla in the sauce to make them pliable. (I simply warmed the tortillas in the microwave and spooned the sauce directly on it before adding the filling. It’s less mess and easier.)

But when you’re pressed for time, using canned enchilada sauce is just fine. There are plenty of varieties, and you can doctor up the canned sauce any way you like.

To save time, you can assemble the enchiladas the night before and refrigerate them. Don’t put the final sauce and cheese on them; do that just before baking.

Weeknight chicken enchiladas

1can (28 ounces) enchilada sauce (mild, medium or hot)

1tablespoon canola oil

1/2cup diced onion

1/2cup diced green pepper

1jalapeno pepper, minced, optional

31/2-4 cups shredded cooked chicken

1heaping tablespoon chile powder

1teaspoon ground cumin

Salt and black pepper to taste

21/2cups shredded Mexican-style cheese or favorite shredded cheese, divided

15-18 corn tortillas

Pico de gallo (optional)

1tablespoon lime juice

1tablespoon canola oil

1teaspoon sugar

Salt and pepper to taste

1/2cup chopped fresh cilantro

11/2cups diced roma tomatoes

1small white onion, chopped

1avocado, halved, pitted, diced

Preheat the oven to 350 degrees.

Pour the enchilada sauce into a medium saucepan and heat over low to warm. In a large skillet, heat the oil over medium heat. Add the onion, green pepper and, if using, the minced jalapeno. Add the cooked chicken, chile powder, cumin, salt and black pepper to taste. Stir in about 1/2 cup of the warm sauce and 1/2 cup cheese. Stir to combine. Spread about 1/4 cup of the enchilada sauce in the bottom of a 9-by-13 baking dish.

Working with several corn tortillas at a time, place them on a plate and microwave about 45 seconds to soften.

Spoon about 1 tablespoon of the sauce on a warmed tortilla, spreading it around. Put about 1/4 cup of the chicken mixture on the tortilla and roll up. Place in the baking dish. Repeat with the remaining tortillas, fitting them snugly in the baking dish.

Pour the remaining sauce over all the enchiladas and sprinkle with the remaining 2 cups of cheese. Cover with foil and place in the oven for 15 minutes to melt the cheese and heat through. Remove from oven and serve with the pico de gallo, if desired.

To make the pico de gallo: Combine all the ingredients in a bowl and serve with enchiladas.

Makes about 15 enchiladas. Per 1 enchilada: 173 calories (31 percent from fat), 6 grams fat (2 grams sat. fat), 15 grams carbohydrates, 16 grams protein, 647 mg sodium, 37 mg cholesterol, 2 grams fiber.

From Susan M. Selasky of the Free Press Test Kitchen