*** New Mexican Ristra Chile Chicken Enchiladas

• 6 corn tortillas
• 1 lb boneless, skinless chicken thighs
• 1 pint ristra chile red enchilada sauce, DIVIDED
• 1/2 onion, thinly sliced
• 1 small jar/can (~1/4-1/2 cup) green chilies (or more to taste)
• 1/2 tsp minced garlic, about 1 clove
• 1/2 tsp chili powder
• chicken broth (enough to cover the chicken in the saucepan)
• 1/3 cup shredded Pepper Jack cheese
• 1/3 cup shredded Cheddar cheese
• 1/4 cup crumbled Cotija cheese (optional)

Put the chicken in a saucepan and cover with chicken broth. Bring to a boil. Reduce to a simmer and simmer for 10-12 minutes, until the chicken is no longer pink.

Meanwhile, if using home-canned enchilada sauce, bring the sauce to a boil in a separate pot, then simmer for at least ten minutes.

Remove the chicken, reserving the broth. Using a stand mixer with a standard mixing blade (on very low speed) shred the chicken, or just use a pair of forks.

Place the chopped onion and garlic in a frying pan, add a 1/4 cup of the chicken broth, and saute until all the broth is evaporated. Add the green chilies and another 1/4 cup of the chicken broth and cook until the rest of the broth is evaporated.

Add the chicken, 1/2 tsp chili powder, and 1/2 cup enchilada sauce.

Pour 1/4 cup the enchilada sauce into the bottom of the casserole dish you will use for the enchiladas, then swirl it around to coat the bottom.

Microwave the tortillas in a stack between two damp paper towels for 30-45 seconds. Reheat as necessary.

Fill the enchiladas: place 1/6 of the filling into a tortilla. Sprinkle with a tiny bit of the Pepper Jack and Cheddar (you want some left over after filling all 6 tortillas). Roll it up, then place in the casserole dish. Repeat with the other tortillas.

Once the enchiladas are in the dish, pour the rest of the enchilada sauce evenly over the top, then sprinkle the remaining Pepper Jack and Cheddar on top.

Bake at 400 F for 15 minutes, until cheese on top has melted.

Pull out and let rest for 5 minutes, then top with Cotija cheese just before serving.

Makes 6 enchiladas, 5 WW PointsPlus each (~180 calories)