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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.

11 comments:

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

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  2. 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!

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  3. 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)

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

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

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

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  7. 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.

    :)

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

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

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