Chicken Enchiladas

In a medium saucepan, heat 1/4 cup of oil over medium-low heat. Add in onions and garlic, and increase to medium-high heat. Sauté onions and garlic until soft and translucent; about 3 minutes. Add in Carmelina ‘e…San Marzano® Italian Whole Peeled Tomatoes in Puree, cumin, salt and pepper; stir to combine. Bring sauce to a boil, and then reduce to a simmer.  Let sauce simmer for 15 minutes.  Remove sauce from heat, and carefully blend with a hand blender, or puree in a food processor (or blender) until smooth. Set sauce aside.  To finish the enchiladas, cut the chicken into small cubes, or shred if using rotisserie chicken.  Lay warm tortillas on a flat work surface.  Evenly distribute the cooked chicken onto each tortilla, then sprinkle with 1 cup of each of cheeses evenly over the corn tortillas, reserving about 1/2 cup of each cheese later for garnish. Roll each tortilla up lengthwise to seal.  Spread half of the tomato sauce onto an ovenproof baking dish.  Lay each wrapped tortilla seam-side down into the sauce.  Cover the tortillas with the remaining sauce.  Garnish enchiladas with remaining cheese and ancho chili.  Bake in a pre-heated 425°F degree oven for 20 minutes.  Cheese should be melted and enchiladas heated through.  Remove from oven and garnish with olives, cilantro and green onion. Mangia bene!

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™