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Sunny's Super Simple Graveyard Enchiladas
DISH THANKS TO SUNNY ANDERSON
Level: Easy
Overall: 1 hr 10 minutes
Active: 35 min
Yield: 4 to 6 servings

Active ingredients

Filling:

2 tablespoons cooking oil, such as canola or veggie
1 cup white or sweet yellow onion, finely sliced
1 teaspoon ground cumin
3 jalapeños, finely chopped, eliminate seeds if preferred
Kosher salt and newly ground black pepper
1 rotisserie chicken, skin removed, deboned and meat shredded (or 12 ounces, pre-shredded rotisserie chicken).
1 cup (8 ounces) diced tomatoes with green chiles (I like Ro-Tel; fire roasted red or green salsa works too).
1 cup (4 ounces) shredded Mexican blend cheese, or Cheddar-jack mix.

Enchiladas and Sauce:.

Nonstick cooking spray.
12 corn tortillas, steamed for pliability.
6 to 8 cloves peeled garlic.
3 to 4 jalapeños, cut in half lengthwise, optional.
2 1/2 cups ready mole sauce (I like Doña Maria here– simply include water!).
1 cup (4 ounces) shredded Mexican mix cheese, or Cheddar-Jack mix, optional.

Serving:.

Graveyard Garnishes (see dish listed below).
Shredded iceberg lettuce.
Greek yogurt or sour cream.
Hot sauce.

Graveyard Garnishes:.

4 10-inch flour tortillas.

Instructions.

Preheat the oven to 375 ° F.

For the filling: Add the oil to a big pan with straight sides over medium heat. When it begins to shimmer include the onion, cumin, jalapeños, salt and pepper to taste. Cook, stirring, till whatever hurts, about 8 minutes. Add the chicken and diced tomatoes. Toss to mix whatever together. Stir in the cheese and remove the pan from the heat.

For the enchiladas and sauce: Coat the bottom and sides of a -9- by-13-inch baking meal with nonstick cooking spray.

Aesthetically divide the filling into 12 portions. Set out one tortilla on a plate or cutting board and spread out a part of filling across the lower center of the tortilla. Pull the bottom edge of the tortilla up and over the filling and roll up. Location the filled tortilla seam side-down in the meal, perpendicular to the brief side of the dish, so you'll have 2 rows. Continue to roll and position the enchiladas in the meal with 6 in each row. There will be an area in between the rows. Fill that area with the jalapeño halves and garlic. Put the mole sauce over the enchiladas and spray the cheese, if using, down the center of each row of enchiladas.

Bake till the edges are bubbly and the cheese is melted, 25 to thirty minutes.

For serving: If using Graveyard Garnishes (see dish below), cut a small slit in each enchilada and insert garnishes, upright, in the slits. Serve with a stack of lettuce on the side, and if you like, Greek yogurt and a shake of blood– I mean hot sauce.

Graveyard Garnishes:.
Yield: About 12 garnishes.

Pre-heat the oven to 350 degrees F.

Cut shapes from the tortillas such as ghosts, trees and headstones. Arrange them in one layer on a flat pan and bake up until company and crispy, 4 to 5 minutes. Reserve to cool.

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Sunny Anderson's Super Simple Graveyard Enchiladas|The Kitchen|Food Network.