The night I made the cookie dough topped brownies, I made enchiladas for our dinner. Since I was in such a hurry to get out the door I skipped a few steps; nevertheless, they were still completely delicious with only room for improvement when I have time to make the recipe “properly”. The steps I skipped were toasting the tortillas and browning the cheese at the very end which I think would have added the toothy texture I love. Although a bit time-consuming; these are a definite repeat waiting to happen! Seriously…try these.
Chicken Enchiladas with Red Chile Sauce
Recipe found at Pink Parsley, originally from America’s Test Kitchen
- 1 medium onion, finely chopped
- 2 jalapenos, seeded and finely chopped
- 1 tsp. canola oil
- 3 medium cloves garlic, minced
- 3 Tbsp. chili powder
- 2 tsp. ground cumin
- 3 tsp. sugar
- 1, 15-oz can, tomato sauce
- 1 cup water
- 1 large beefsteak tomato, seeded and chopped
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 1 cup extra sharp white cheddar, shredded
- 1 cup monterey jack cheese, shredded
- 1/2 cup minced fresh cilantro
- 12 (6-inch) soft corn tortillas
- 1/2 tsp. salt
- Black pepper
- Cooking spray
Preheat oven to 425 degrees.
Over medium-low heat, combine onion, jalapeno, salt, and oil in a large saucepan. Cover but stir often, until the onions and jalapeno have softened, 8-10 minutes. Add the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Then stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don’t like the crunch).
Reduce heat to 400 degrees. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.