Wednesday, September 9, 2009

Chicken Enchiladas

Oh my goodness, I am so lame. I'm gonna cop the "Almost Wordless Wednesday" yet again. More time to cook, right! But your thinking, "I just started school," or, "Catering season is upon us and I have LESS time to cook." All the more reason to use a free hour or two to make these enchiladas; they keep in the fridge or freezer until you're ready to use them. Just make sure to keep the enchiladas and the sauce separate until you bake them. This is great comfort food... perfect for the end-of-summer blues.

Chicken enchiladas with red chili sauce

1 1/2 T canola oil
1 medium onion, diced
3 garlic cloves, minced or pressed
3 T chili powder
2 t. cumin
2 t. ground coriander
1/2 t. salt
2 t. sugar
12 oz. boneless, skinless chicken thighs, trimmed of fat and cut into 1/4-inch strips
15 oz. plain tomato sauce
3/4 cup water
1/2 cup chopped fresh cilantro
1 (4 oz.) can pickled jalapenos, drained and chopped
12 oz. cheddar cheese, grated and divided

10 (6-inch ) corn tortillas, removed from plastic, stacked and wrapped in foil
  • In medium sauce pan over medium-high heat, heat oil until hot and shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
  • Add garlic through sugar and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add chicken and stir until coated with the spices, 30 seconds.
  • Add tomato sauce and water and stir until combined. Bring to a simmer and then reduce heat to medium low. Simmer, uncovered and stirring occasionally, until chicken is cooked through, about 8 minutes.
  • Pour mixture through a sieve or a colander into a bowl, pressing on mixture to extract as much sauce as possible. Set aside.
  • Transfer chicken to a medium bowl and freeze for ten minutes to cool, then combine with cilantro, jalapenos and all but 3/4 cup cheese.
  • While chicken is cooling, preheat oven to 400 and place rack in lower-middle position. Place foil wrapped tortillas in oven and warm for 10 minutes, or until soft enough to roll.
  • Assemble enchiladas:
  • Spoon 3/4 cup sauce into a baking dish and spread evenly.
  • A few at a time, place warmed tortillas on counter top or cutting board. Place a heaping 1/4 cup of the chicken mixture closer to an edge of each tortilla.
  • Roll each tortilla tightly and place in baking dish, seam-side down.
  • Pour remaining sauce over enchiladas. Make sure each one is well coated.
  • Sprinkle remaining cheese down the center of the enchiladas.
  • Cover with foil and bake for 20 - 25 minutes. Serve immediately.
  • Enjoy!

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