Jalapeno Chicken Enchiladas

Dairy Free Nut Free Fish Free Gluten Free 

This dish is a family favorite! To make a milder “kid-friendly version”, omit the jalapeno peppers. Great for leftovers too! Omit the cheese to make dairy free.

1 tablespoon Marconi® brand Jalapeno Olive Oil
1 small onion, minced well
2 garlic cloves, minced
2 jalapenos, finely chopped
¼ teaspoon chili powder
1 can (28 ounces) whole tomatoes in puree (Check label for allergens!)
½ cup water
Salt and pepper
1 teaspoon fresh lime juice
8 corn 6" tortillas (Check label for allergens!)
About 1 pound chicken, cooked and shredded
4 cups Monterey Jack or Mexican blend shredded cheese - Omit for dairy free! (Check label for allergens!)

Preheat oven to 450 degrees.

Heat jalapeno oil in skillet over medium heat. Add onion, garlic, jalapeno and chili powder. Cook for about 8 minutes or until onion is translucent.

Pour tomatoes and ½ cup water into saucepan. Season with salt and pepper and bring to a boil. Cook on medium low and gently crush tomatoes until sauce is thickened; approximately 20 minutes. Stir in lime juice. Set aside.

Warm each tortilla by placing in skillet over medium high heat for about 10 seconds per side. Divide the chicken and 3 cups of cheese evenly onto each tortilla. Roll and place seam side down in a 9x13” baking dish. Top enchiladas with sauce and remaining 1 cup of cheese. Bake for about 10 minutes or until cheese is melted and enchiladas are heated through.

Adapted from recipes found on http://www.cataniausa.com.

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