Thursday, November 02, 2006

Chicken Enchiladas

After a few disappointing meals, The Home Cook's got her groove back:

... with cheesy, spicy chicken enchiladas. I used the recipe from one of my America's Test Kitchen cookbooks and the outcome was excellent.

Chicken Enchiladas with Red Chile Sauce
Courtesy of America's Test Kitchen

Sauce and Filling:

1 1/2 tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips (I used chicken breasts because I bought the huge pack from the wholesale club)
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapenos, drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings:

10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream

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, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.

Add tomato sauce and 1/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. 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 cilantro, jalapenos, and cheese in medium bowl and set aside.

Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.

Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream.
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  1. Wow...I want some. Please mail them to me. :)

  2. It was AWESOME. We do love that chicken and my new fry daddy is the shit!

  3. I would mail them to you, but I think they might lose a little something along the way. :P

    D - GREAT! Hopefully this means we're both out of our slump. I'm so jealous that you have a fry daddy. I want one so badly!

  4. I'm not sure what we did with our other one (which has only been used a couple times, we just wanted one with a temp control) but I'd be happy to send it to ya if we still have it (Ams might have donated it)

  5. Let me know! We were just walking through BB&B and talking about buying one when we move.

  6. We still have it and will send it to ya. Email me your addy.

  7. You rock!! Thank you! I just emailed you at work.

  8. Duh, I think we already had it - for Christmas cards. Ams is going to send it on Monday but I'll email you for sure after its sent.


  9. The enchiladas look great. Jac would love them too for sure - she is a big cheese fan.

  10. They were really good - lots of chicken inside the enchiladas, a nice spicy sauce and very cheesy.


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