Enchiladas are a popular Mexican dish that consists of tortillas filled with meat, cheese, and sauce, then baked until bubbly and golden. They are usually made with red or green enchilada sauce, which can be spicy or mild depending on your preference. But have you ever tried making enchiladas with sungold tomatoes?
Sungold tomatoes are small, orange-colored cherry tomatoes that have a sweet and tangy flavor. They are in season from late summer to early fall, and they are perfect for roasting, as they burst with juice and caramelized goodness. In this recipe, sungold tomatoes are used to make a rustic and light enchilada sauce that complements the rotisserie chicken filling.
To make this dish, you will need the following ingredients:
- 2 pints of sungold tomatoes
- 1/4 cup of olive oil
- Salt and pepper
- 2 cups of chicken stock
- 1/4 cup of white wine
- 4 cloves of garlic, peeled and smashed
- 8 corn or flour tortillas
- 3 cups of shredded rotisserie chicken
- 2 cups of shredded Mexican cheese blend
- Fresh cilantro, for garnish
Follow these steps to make the enchiladas:
- Preheat the oven to 375°F and lightly grease a 9×13 inch baking dish.
- In a large bowl, toss the sungold tomatoes with 2 tablespoons of olive oil and season with salt and pepper. Spread them in an even layer on a baking sheet and roast for 15 minutes, or until they are soft and charred in some spots.
- In a small saucepan over medium-high heat, bring the chicken stock, white wine, garlic, and a pinch of salt to a boil. Reduce the heat and simmer for 10 minutes, or until slightly reduced.
- In a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Warm the tortillas one by one in the oil for about 10 seconds per side, then transfer to a plate and cover with a damp towel to keep them soft.
- To assemble the enchiladas, spoon some of the chicken stock mixture over the bottom of the prepared baking dish. Dip each tortilla in the remaining chicken stock mixture, then fill with some of the shredded chicken and cheese. Roll up the tortillas and place them seam-side down in the baking dish. Pour the roasted sungold tomatoes and any juices over the enchiladas, spreading them evenly. Sprinkle more cheese on top if desired.
- Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot with your favorite toppings, such as sour cream, avocado, lettuce, olives, or tomatoes.
Enjoy Your Enchiladas
This recipe is a great way to use up leftover rotisserie chicken and enjoy the seasonal sungold tomatoes. The enchiladas are cheesy, savory, and satisfying, with a hint of sweetness from the roasted tomatoes. They are easy to make and perfect for a weeknight meal or a casual gathering with friends and family.