FRASER ELISABETH TAN, PHD

Autumn's Papalote Chicken Enchiladas

These rely on a delicious store-bought tomato salsa to streamline this dish for easy weeknight prep! Buy Papalote House salsa (the black label, which has great flavor and almost no spice), then follow the Cook's Illustrated chicken enchiladas method, simmering the chicken in the salsa instead of making the enchilada sauce from scratch.

Serves 6-8 GF* EF

Ingredients

Filling:

  • 1 jar Papalote House salsa
  • 12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
  • 8 ounces sharp cheddar cheese, grated (2 cups)
  • 1 can black beans
  • 1 cup frozen corn
  • 1/2 cup chopped fresh cilantro leaves

Tortillas and toppings:

  • 10 flour tortillas (six-inch)
  • Vegetable cooking spray
  • 3 ounces grated sharp cheddar cheese (3/4 cup)
  • 3/4 cup sour cream
  • 1 avocado, diced medium
  • 5 leaves romaine lettuce, washed, dried, and shredded
  • 2 limes, quartered

Directions

  1. Add the salsa and chicken to a medium saucepan and stir to separate the chicken pieces. Bring to a simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 15 minutes. Remove the meat with tongs and set the sauce aside. Transfer the chicken to a large plate and freeze for 10 minutes to cool, then combine with the cheese, black beans and corn in a medium bowl and set aside.
  2. Adjust oven racks to the upper and lower-middle positions and heat the oven to 300 degrees. Lay tortillas on a cookie sheet, spray with cooking spray on both sides, then warm in the oven for 3 minutes. Fill and roll each batch while the next set of tortillas is warming.
  3. Arrange the filled enchiladas in a baking dish, top with the reserved sauce and remaining cheese, and cover with foil. Bake on the lower-middle rack until heated through and the cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

Notes

  • Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers’ cheese.
  • I found the strips to be a little big in the enchiladas - instead, I cut the chicken into larger chunks, cook in the sauce, then toss in my stand mixer with the dough hook to shred it.
  • You can throw whatever you like in the filling mixture! Diced green onions and hot sauce are great additions.