Eggplant and Potato Chicken Enchiladas
Eggplant and Potato Chicken Enchiladas
Ingredients
For the Enchilada Filling
- 1 pound cooked chicken breast, shredded
- 1 pound russet potatoes, peeled, boiled, and mashed
- 1 medium eggplant, diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded Monterey Jack cheese
For the Enchilada Sauce
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 can tomato sauce, 15 ounce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
For Assembly
- 8 flour tortillas, 8-inch
- 1 cup shredded Monterey Jack cheese, for topping
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the eggplant: Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and lightly browned. Set aside.
⏱️ 20 min•🌡️ 375
- 3
Prepare the filling base: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Combine the filling: In a large bowl, combine the shredded chicken, mashed potatoes, roasted eggplant, sautéed onion and garlic mixture, 1 cup of shredded Monterey Jack cheese, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients evenly.
⏱️ 10 min
- 5
Make the enchilada sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth until smooth. Stir in the tomato sauce, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 10 min
- 6
Assemble the enchiladas: Dip each tortilla briefly into the warm enchilada sauce to soften it. Lay the tortilla flat and spoon about 1/2 cup of the chicken and vegetable filling down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 15 min
- 7
Bake the enchiladas: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 30 min•🌡️ 375
- 8
Garnish and serve: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped cilantro, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant and Potato Chicken Enchiladas
Ingredients
For the Enchilada Filling
- 1 pound cooked chicken breast, shredded
- 1 pound russet potatoes, peeled, boiled, and mashed
- 1 medium eggplant, diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded Monterey Jack cheese
For the Enchilada Sauce
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 can tomato sauce, 15 ounce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
For Assembly
- 8 flour tortillas, 8-inch
- 1 cup shredded Monterey Jack cheese, for topping
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the eggplant: Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and lightly browned. Set aside.
⏱️ 20 min•🌡️ 375 - 3
Prepare the filling base: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Combine the filling: In a large bowl, combine the shredded chicken, mashed potatoes, roasted eggplant, sautéed onion and garlic mixture, 1 cup of shredded Monterey Jack cheese, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients evenly.
⏱️ 10 min - 5
Make the enchilada sauce: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth until smooth. Stir in the tomato sauce, 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/2 teaspoon salt. Bring to a simmer, then reduce heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 10 min - 6
Assemble the enchiladas: Dip each tortilla briefly into the warm enchilada sauce to soften it. Lay the tortilla flat and spoon about 1/2 cup of the chicken and vegetable filling down the center. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
⏱️ 15 min - 7
Bake the enchiladas: Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
⏱️ 30 min•🌡️ 375 - 8
Garnish and serve: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped cilantro, if desired.
⏱️ 5 min