Pomegranate Chicken Enchiladas
SERVES: 4 to 6 | PREP TIME: 20 Minutes | BAKE TIME: 30 minutes | COOK TIME: 15 minutes
Ingredients
5 dried guajillo chiles
2 cups water
1 cup chicken stock
1 cup tomato sauce
½ cup pomegranate juice
1tablespoontomato paste
1 garlic clove, peeled
2tablespoonschili powder
2 tablespoons salt
½ teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon onion powder
8, 7-inch tortillas
1 pound shredded, seasoned cooked chicken
2/3 cups pomegranate arils
2 cups shredded cheese
1 tablespoon minced fresh jalapeno
Enchilada sauce is made with dried chiles and pomegranate juice in this dinner casserole that is inspired by a favorite Mexican restaurant entrée. These enchiladas provide a great way to use up leftover shredded chicken. Corn tortillas are more traditional and hold up to the sauce when baking, but any of your favorite tortillas can be substituted.
Instructions
Preheat the oven to 400°F.
Remove the stems from the chiles and discard most of the seeds. Add the chiles to a dry skillet and cook over medium-high heat, toasting gently for about 5 minutes, until they darken slightly. While they toast, bring the 2 cups of water to a boil in a saucepan.
Turn off the heat on the water and add the toasted chiles. Let soak for 10 minutes.
Drain the chiles and discard the water. Transfer the chiles to the pitcher of a blender. Pour in the chicken stock, tomato sauce, pomegranate juice, tomato paste, garlic clove, chili powder, salt, coriander, oregano, and onion powder. Puree on high for about 30 seconds, until smooth.
Pour the sauce back into the saucepan. Bring to simmer over medium heat and cook, stirring often, 7 to 10 minutes, until it thickens slightly. Spoon about ¼ cup of the enchilada sauce in the bottom of a baking dish, about 9-by-13-inches in size.
Place the tortillas on a clean working surface. Divide the chicken into 8 portions. Divide the arils in half and reserve one half for garnish. Divide the cheese in half and reserve one half for topping.
Add a portion of chicken to each of the tortillas. Top each with and equal amount of pomegranate arils and cheese.
Working one at a time, roll the tortillas up tightly and transfer to the baking dish, seam-side down.
Pour the remaining sauce over the rolled enchiladas and sprinkle with the reserved cheese. Cover with foil, tenting it slightly so it doesn’t stick to the cheese while baking.
Bake for 20 minutes. Remove the foil and bake for 10 more minutes until the sauce is bubbling and cheese is melted.
Remove from the oven and garnish with the reserved pomegranate arils and minced jalapeno. Serve warm.