Friday, November 6, 2009

the best chicken enchiladas

seriously, the best.

i have only had chicken enchiladas once before. i had never made them and have no real way to prove the following information, but i am pretty sure these are the best.

we have mexican food every week (i have it even more) for dinner and this week i decided we should try enchiladas. there are a lot of recipes, a lot with cream cheese and jarred enchilada sauce, and i just wasn't feeling that. so i went in search of a from-scratch version and found it in one from america's test kitchen.

homemade sauce is the way to go

chicken enchiladas with red chili sauce (america's test kitchen)
1 1/2 tsp vegetable oil
1 medium onion, chopped
3 cloves garlic, minced
3 tbsp chili powder
2 tsp coriander
2 tsp cumin
1/2 tsp salt
2 tsp sugar
12 ounces bones chicken thighs OR chicken tenderloins, cut into 1/4" strips
2 cans tomato sauce
1/4 c water
1/2 c cilantro, chopped
1/4 c pickled jalapeno pepper, drained and copped
8 oz sharp cheddar cheese, grated
10 corn tortillas
vegetable cooking spray
3 oz sharp cheddar cheese, grated
sour cream, avocado, lettuce, green onion, tomato, salsa, limes, etc.

1. heat oil in a medium saucepan for 2 minutes, then add onion, cook until browning
2. add garlic, chili powder, coriander, cumin, salt, and sugar, cook for 30 seconds, stirring
3. add chicken, stir to coat, and cook for 30 seconds
4. add tomato sauce and water and stir, simmer uncovered for 8 minutes
5. pour mixture through a medium mesh strainer, pressing chicken and onions to extract sauce
6. set sauce aside and transfer chicken mixture to large plate, cool in freezer for 10 minutes
7. combine chicken with cilantro, jalapenos, and 8 oz cheese into a bowl
8. coat bottom of 13x9 baking pan with 3/4 c chili sauce
9. place tortillas on baking sheets, coating both sides with cooking spray and warm at 300F for 4 minutes
10. scoop 1/3 c filling into center of each tortilla
11. roll tortillas tightly and place seam-side down in baking dish
12. pour remaining chili sauce over enchiladas, coating fully, and sprinkle cheese over center
13. cover with foil and bake at 400F for 20-25 minutes
14. serve immediately, topping with condiments of your choice


seriously, please make these. i don't know if it's because i am 20 weeks pregnant (!) or if they really are that good, but these were like heaven on a plate. the sauce was amazing - perfectly spiced and the right consistency. i want to eat these again. worth it to make them yourself, to take the time to strain the sauce, and enjoy how i think enchiladas are supposed to taste.


Anonymous said...

This looks great! Congrats on your pregnancy.

hungrycanuck said...

Yum! We have some leftover roast chicken in our freezer. Now I think I know what I'm going to do with it!

Anonymous said...

these look fab! now im craving mexican!

HanaĆ¢ said...

Those look great! I made chicken enchiladas for the first time just last week. I used Mark Bittman's recipe from "How to cook everything" and they turned out great. I didn't follow the recipe *exactly*. I filled each corn tortilla with chicken, corn, black beans, some homemade sauce, cilantro, a bit of cheese. Whereas the recipe says to fill it with chicken and cheese and use all the sauce on top only.

HanaĆ¢ said...

Congratulations on your pregnancy!!! :o)

Cool blog you have! If you have time, stop by mine some time.