Chicken Enchiladas with Red Chile Sauce

Makes 10 yummy enchiladas from Cook’s Illustrated.

Has Kim tried this? No

Sauce and Filling

1.5 tbsp vegetable or corn oil

1 medium onion, chopped fine

3 medium cloves of garlic, minced (1 tbsp)

3 tbsp chili powder

2 tsp coriander

2 tsp ground cumin

1/2 tsp salt

2 tsp sugar

12 oz chicken thighs, cut into 1/4 inch wide strips

2 (8 oz) can tomato sauce

1/2 c chopped fresh cilantro

1 can pickled jalapeno peppers (4 oz) drained and chopped

8 oz sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings

10 (6-inch) corn tortillas

3 oz grated sharp cheddar cheese

3/4 c sour cream

5 leaves of romaine lettuce, washed, dried, and shredded

2 limes, quartered

  1. For the sauce and filling: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes. Add onion and cook about 5 minutes. Add garlic, spices, and sugar. Cook, stirring constantly, about 30 seconds.
  2. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 c water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low. Simmer uncovered, stirring occasionally, until chicken is cooked through, about 8 minutes.
  3. Pour mixture through medium mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate. Freeze for 10 minutes to cool, then combine with cilantra, jalapenos, and cheese in medium bowl and set aside.
  4. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
  5. To assemble: Smear entire bottom of 13 x 9 pan with 3/4 c. sauce. Place tortillas on 2 baking sheets and spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
  6. Place warm tortillas on countertop. Increase oven temp to 400 degrees. Place 1/3 c. filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side-by-side, seam down. Pour remaining sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Spring 1/4 c. grated cheese down center of enchiladas.
  7. Cover baking dish with foil. Bake on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing toppings.
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1 comment so far

  1. […] – Chicken Enchiladas with red chile sauce – these were quite a bit of work, but everyone enjoyed them. I was expecting complaints from […]


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