Stacked Chicken Enchiladas

Stacked Chicken Enchiladas
Photo by Leo Gong

Ingredients

  • ¼ cup golden raisins
  • 1 tablespoon olive oil
  • ¼ teaspoon cinnamon
  • 1 can (28 oz.) red chile sauce, divided
  • Salt and freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon firmly packed light brown sugar
  • + 13 more ingredients
    • 1 cup chopped onion
    • 5 to 6 cups very thinly sliced green cabbage (see Notes)
    • 3 ¾ cups shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
    • 12 corn tortillas (6 in. wide; see Notes)
    • ¼ teaspoon ground allspice
    • ½ cup pine nuts
    • ¼ cup coarsely chopped fresh cilantro
    • 1 tablespoon tomato paste
    • 3 tablespoons fresh lime juice
    • 1 tablespoon white wine vinegar
    • 2 radishes, halved and thinly sliced
    • 3 cups coarsely shredded jack cheese
    • 1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce (see Notes)

1. Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes. 2. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Ad...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network