Enchiladas with red chile saucePosted: June 8, 2009
Nothing is better than a meal of Mexican food. It is my all time favorite type of food out there..I mean don’t get me wrong, I love all food, but I LOVE Mexican. I could eat it every single day if I allowed myself, but I don’t! Anyway, for our second dinner party, I thought a Mexican meal would be great for a house full of H co-workers. Guys love Mexican right? Of course they do! This recipe came from Cook’s Illustrated (I cannot link it here) and is very authentic tasting and freezes well ahead of time to get prep down on a busy night to a minimum!!
I honestly have to say that these are so good, better than any Mexican restaurant I have ever eaten at and since the dinner party, I have eaten all the leftovers myself. This recipe was so UNBELIEVABLY good that I am not sure I could ever find enchiladas better. They were fantastic and WONDERFUL as leftovers. I am still craving them even days later. They all raved about them and ate 2-3 helpings each..I made a ton hoping there would be leftovers…LOL! Definitely give these a try, you wont be sorry!!
Ingredients: Makes 4-5 servings, I doubled it for our dinner party!
|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 or pressed through garlic press (about 1 tablespoon)|
|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|
|2||cans tomato sauce (8 ounces each)|
|1/2||cup chopped fresh cilantro leaves|
|1 can (4 ounces) pickled jalapeños , 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|
|1||avocado , diced medium|
|5||leaves romaine lettuce washed, dried, and shredded|
|2||limes , quartered|
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.
TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce 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, avocado, lettuce, and lime wedges separately.