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Main dishes



Arrabiata sauce in an enchilada? The result will surprise you. It's also a delicious way to use your leftover roast chicken. Another example of how great things come from cultures meeting.

Preparation 45 min.
Cooking time 35 min.
Portions 4-6



  1. Preheat the oven to 350 Fahrenheit.
  2. In a large sauce pan, heat vegetable oil over medium heat.  Add the onions and cook until translucent. Add the jalapeno peppers and cook for an additional 2 minutes.
  3. Add the jar of arrabbiata sauce and the chicken broth and bring the mixture to a simmer. Season with salt and pepper to taste.  Cook for an additional 15 minutes.
  4. Transfer the sauce to a food processor or blender, add the sour cream and cumin and blend to a smooth puree. Season with salt and pepper to taste.
  5. In the meantime, lay the tortillas out on a baking sheet and lightly brush both sides with vegetable oil.
  6. Bake the tortillas at 350 degrees just long enough to warm through and soften, about 3 minutes. Once done, stack the tortillas and cover with a towel to keep them warm and soft.
  7. Spread about ½ cup of the enchilada sauce over the bottom of a large 13×9 baking dish.
  8. Place remaining sauce in a shallow bowl and, using tongs, dip each tortilla in the enchilada sauce to lightly coat.  Spoon ¼ cup of chicken in each, fold over filling, and place each enchilada, seam side down, in the baking dish. Top with the remaining enchilada sauce and cheese.
  9. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
  10. Garnish with cilantro and serve.