August 6, 2007

Viva enchiladas!

We just got the new range (dual-fuel baby!) installed on Thursday, so I've been having fun making all our favorites that we haven't been able to have for the past 3 months. DH couldn't decide on what he wanted his first meal that he chose (I had chosen chicken marsala the night before), so I suggested enchiladas. His eyes lit up, and I knew that was a winning suggestion. I got this recipe (I've changed it a bit) from Cook's Illustrated several months ago, and it's delicious. I will add a bit of cayenne to the spices to kick up the heat a bit if it's just DH and I. These will freeze quite well too.

Chicken Enchiladas with Red Chile Sauce

1 medium onion , chopped fine
1 tsp. vegetable oil
3 medium cloves garlic , minced
3 tbsp. chili powder
3 tsp. ground cumin
2 teaspoons sugar
2 cans (8 ounces each) tomato sauce
1 cup water
1 pound boneless, skinless chicken breasts (about 2 large breasts)
8 ounces cheddar cheese, shredded
3 tbsp. pickled jalapenos, chopped
chopped1 fresh jalapeno, chopped
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Vegetable cooking spray
1 lime , cut into wedges (for serving)
Ground black pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.

2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Season the sauce with salt and pepper to taste.

3. Once the chicken is cool enough to handle, shred into bite-sized pieces. Toss together the shredded chicken, 1/2 cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.

4. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.

5. Lightly spray the tops of the enchiladas with vegetable oil spray. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.

6. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Serve, passing the remaining 1 cup sauce and the lime wedges separately.


Valli said...

Thanks for visiting my site Laura. Now I have found yours. I am constantly amazed at how many beautiful, interesting and down right innovative sites there are out in the blog world. Great job guys!!! This enchiliada recipe looks amaziing!!!

Sarah said...

Oooh I'm jealous!! I totally would die for a gas range (and a dual oven... but I digress). Have fun with your new toy!

P.S. I added you to my blogroll, hope that's ok!

winedeb said...

Hi Laura - since you stopped by my site, I thought I would pay you a visit. The enchiladas look yummy! We love Mexican food and I think it is great in the summer with all the fresh veggies we can get. I am close to a Farmers Market on Saturdays and the bounty has been awesome. I bring all these fresh goodies home, unload, and then the brain starts up as to what I am going to do with all of this! Too fun! Hope you are enjoying your new home!

Sarah said...

This looks amazing! I love Mexican food... if only I could get my husband to eat it more!

Nirmala said...

Looks delicious, even to a vegetarian!

marye said...

Those look really good. You know, you shouldn't read blogs at lunchtime.. :/

JennDZ - The Leftover Queen said...

Have fun with your new stove! Enjoy!

Welcome to The Foodie Blogroll!

Cara said...

Hey Laura, these look delicious - so colorful and flavorful, just my style!

Mollie said...

Another one of your meals I'm going to claim credit for... I've wanted to come up with some authentic encheladas for some time now and these look amazing... how did I live without CI for so long?

Lisa Kendrick said...

I've never been a fan of the enchilada, but yours looks terrific! I will for sure give it a try soon. Great blog!

Poonam said...

Hi Laura, This looks amazing! Liked your recipes!

Linda said...

You've been tagged!

Anonymous said...

Looks good. Enchiladas are on my menu for this week. I will check out your recipe.

Love it!


Kamarulzaman Suief said...
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Kamarulzaman Suief said...
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Jeena said...

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Jeena xx

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Kate said...

These were seriously amazing - they are going into regular rotation at our house.

zoe said...

This sounds sooo cheezy and good! Love it!