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May 14, 2015 By Shereen Pavlides for The 3 min read

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Nancy Rokos/Calkins Media

Chef Shereen Pavlides adds the seasonings to the sauce for her Grilled Chickem Enchiladas.

Nancy Rokos/Calkins Media

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Chef Shereen Pavlides’ Grilled Chicken Enchiladas can be made in just over 45 minutes.

Chef Shereen Pavlides’ Grilled Chicken Enchiladas can be made in just over 45 minutes.

Nancy Rokos/Calkins Media

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In this weekÄ¢¹½ÊÓƵ edition of Cook This, chef Shereen Pavlides whips up a Mexican staple that goes from prep to table in less than an hour.

To watch Chef Pavlides make this dish, visit www.heraldstandard.com.

Grilled chicken enchiladas

Yield: 6 servings Prep time: 15 minutes Cook/bake time: 33 minutes

1 1/2 pounds boneless, skinless chicken breasts (about 4 breasts)

kosher salt / freshly ground black pepper

1/2 cup canola oil + 2 tablespoons – divided

1/2 cup all purpose flour

4 garlic cloves – minced

2 tablespoons chili pepper paste (Amore brand)

1 1/2 teaspoons ground cumin

3 cups chicken stock

for the salsa:

3 ripe tomatoes on the vine – diced (2 1/2 cups)

1 small jalapeño – stemmed, seeded, minced

1/3 cup freshly chopped cilantro

zest and juice of 1 lime (3 tablespoons)

6 (8-inch) flour tortillas – warmed

1 1/2 cups shredded Monterey Jack cheese

4 green onions – dark green parts sliced

Heat oven to 425 degrees F.

Heat grill or grill pan over medium-high heat. Season chicken with 1 3/4 teaspoons salt and 12 turns on the pepper mill on both sides. Drizzle 2 tablespoons oil over chicken on both sides.

Grill chicken until golden brown, 4-5 minutes.

Flip. Grill another 4-5 minutes until golden and just cooked through. Remove to rest, 8 minutes. Slice into 1/2-inch slices.

Heat remaining oil in a 12-inch saute pan over medium-low heat. Slowly whisk in flour, a little at a time until blended. Whisk in garlic and saute until fragrant, 1 minute. Whisk in chili paste, cumin and saute, 30 seconds. Slowly whisk in chicken stock until fully blended. Season with 1 teaspoon salt and eight turns on the pepper mill. Bring to a boil over medium-high heat. Reduce to medium-low. Whisk and cook until all the flavors are combined, about 10 minutes. Whisk periodically.

Meanwhile, for the salsa: toss tomatoes, jalapeno, cilantro, zest and lime juice, season with 1 teaspoon salt and eight turns on the pepper mill until combined.

Spray a 9-by-12-inch baking dish with nonstick cooking spray. Spread a little chili sauce over the bottom of the pan, to thinly coat. Divide chicken among six tortillas, lengthwise. Divide salsa over each chicken-filled tortilla (you might have a little salsa left over).

Roll up each tortilla and place seam side down into the prepared baking dish, next to each other. Pour remaining chili sauce over the top. Sprinkle cheese with cheese.

Bake until cheese melts and chili sauce is hot and bubbly, 12-14 minutes. Remove. Garnish with green onions.

Serve any remaining salsa on the side.