Eggplantchiladas (Enchiladas with a Twist!)

This recipe reimagines the classic enchilada, using savory breaded eggplant slices in place of tortillas for a unique and incredibly flavorful dish. The tender eggplant, rich enchilada sauce, seasoned ground chicken, and gooey cheese come together in a comforting and satisfying meal.

Yields: 3-4 servings 

For the Eggplant:

• Approximately 1 large or 2 medium eggplants, cut lengthwise 
into 1/4-inch thick (or thinner) slices, breaded and fried the night 
before (or freshly fried and drained of excess oil)

For the Chicken Filling:

• 1 tablespoon olive oil

•1 pound ground chicken

• 1 medium onion, finely chopped

• 1 (4-ounce) can diced green chilies, undrained

• 1 teaspoon ground cumin

• 1/2 teaspoon chili powder

• Salt and freshly ground black pepper to taste

• 1 (15-ounce) jar Siete Red Enchilada Sauce (or your favorite red enchilada sauce)

• 2 cups shredded sharp cheddar cheese, divided

• 1/4 cup chopped green onions, for garnish

1.  Preheat and Prepare: Preheat your oven to 350°F.

2.  Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spoon, until no longer pink. Drain any excess fat. Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Stir in the diced green chilies (with their liquid), ground cumin, and chili powder. Cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste. Remove from heat.

3.  Pour about 1/2 cup of enchilada sauce into the bottom of your 9x13-inch baking dish, spreading it evenly. Arrange a single layer of fried eggplant slices over the sauce, overlapping slightly if necessary. Spoon half of the cooked chicken filling evenly over the eggplant. Sprinkle about 1 cup of shredded cheddar cheese over the chicken. Repeat the layers: another layer of eggplant slices, the remaining chicken filling, and then another layer of eggplant slices. Pour the remaining enchilada sauce generously over the top eggplant layer, ensuring good coverage. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.

4.  Bake for 25-30 minutes, or until the cheese is melted, bubbly, and gooey, and the dish is heated through.

5.  Remove from the oven. Let it rest for a few minutes before sprinkling with chopped green onions. Serve hot and enjoy your delicious Eggplantchiladas!