Chicken Enchiladas with Roast Eggplant, Peppers, and Lime

Name: Chicken Enchiladas with Roast Eggplant, Peppers, and Lime
Cuisine: American, Mexican, Latin American
Ingredients: 8 medium flour tortillas; 3 tbsp olive oil; 1 large onion, diced; 28 oz whole tomatoes in juice (we often use fire-roasted tomatoes); Cumin, to taste; 1 lime, juiced; 1 block Monterey Jack cheese, coarsely grated; 1 large globe eggplant, skin on, cubed; 1 large red bell pepper, diced; 2 chicken breasts, roasted and chopped into bite-sized pieces; Cilantro, chopped, for garnish

5 steps

Updated at: Sat, 09 Sep 2023 13:42:48 GMT

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Ingredients

4 servings

3 Tbspolive oil

28 ozwhole tomatoes in juice

we often use fire-roasted tomatoes

cumin

to taste

1lime juiced

1 blockMonterey Jack cheese

coarsely grated

1globe eggplant

large, skin on, cubed

1red bell pepper

large, diced

2chicken breasts

roasted and chopped into bite-sized pieces

cilantro

chopped, for garnish

Instructions

Step 1

Preheat oven to 425˚ F. Butter a 9x13” glass baking pan.

Step 2

Toss the eggplant and red pepper chunks in olive oil, salt, and pepper, and roast on a baking tray until soft and slightly browned.

Step 3

Meanwhile, sauté onion in olive oil until they begin to caramelize. Add the whole canned tomatoes, cumin, and salt and pepper to taste. Simmer, breaking up the tomatoes with a spoon, until the sauce has thickened. Remove from heat and add the lime juice.

Step 4

Lay out tortilla shells and stuff with fillings: roast chicken, roasted vegetables, cilantro, and about ½ of the grated cheese. Roll them as best as you can, and place side by side in the glass baking dish.

Step 5

Pour the tomato sauce over the enchiladas and spread it out so that they are evenly covered. Top with remaining ½ of the grated cheese. Bake at 425˚ until browned on top, and serve topped with cilantro.