Hi--wondering whether anyone has the recipes for a past episode featuring chicken enchiladas (made with Heinz tomato sauce and chicken thighs) and Mexican rice (with fresh tomato). I promised this for a dinner this week, only to find the recipe is no longer available on ATK's site. Thanks much.
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ISO: ISO America's Test Kitchen enchiladas & Mexican rice recipes
- Thread starter gretasmom
- Start date
In Search Of:
Welcome to the site! Here you go...REC: Chicken Enchiladas with Red Chile Sauce
Chicken Enchiladas with Red Chile Sauce
from Americas Test Kitchen
If you prefer, Monterey Jack can be used instead of cheddar or for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
Sauce and Filling:
1½ T vegetable oil or corn oil
1 med onion, chopped fine (1 c)
3 cloves garlic, minced (1 T)
3 T chili powder
2 tsp ground coriander
2 tsp ground cumin
½ tsp table salt
2 tsp granulated sugar
12 oz chicken thighs, boneless, skinless (~ 4 thighs), excess fat
trimmed, cut into ¼” wide strips
16 oz tomato sauce
½ c fresh cilantro leaves, chopped
4 oz pickled jalapenos, drained & chopped (¼ c)
8 oz sharp cheddar cheese, grated (2 c)
Tortillas and Toppings:
10-6” corn tortillas
vegetable cooking spray
3 oz sharp cheddar cheese, grated (¾ c)
¾ c sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried & 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 ¼ 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°F.
Assembling Enchilidas: Smear entire bottom of 13 x 9” baking dish with ¾ cup chili sauce.
Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400°F.
Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle ¼ cup grated cheese down center of 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.
10 enchiladas, serving 4 or 5
Chicken Enchiladas with Red Chile Sauce
from Americas Test Kitchen
If you prefer, Monterey Jack can be used instead of cheddar or for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
Sauce and Filling:
1½ T vegetable oil or corn oil
1 med onion, chopped fine (1 c)
3 cloves garlic, minced (1 T)
3 T chili powder
2 tsp ground coriander
2 tsp ground cumin
½ tsp table salt
2 tsp granulated sugar
12 oz chicken thighs, boneless, skinless (~ 4 thighs), excess fat
trimmed, cut into ¼” wide strips
16 oz tomato sauce
½ c fresh cilantro leaves, chopped
4 oz pickled jalapenos, drained & chopped (¼ c)
8 oz sharp cheddar cheese, grated (2 c)
Tortillas and Toppings:
10-6” corn tortillas
vegetable cooking spray
3 oz sharp cheddar cheese, grated (¾ c)
¾ c sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried & 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 ¼ 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°F.
Assembling Enchilidas: Smear entire bottom of 13 x 9” baking dish with ¾ cup chili sauce.
Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400°F.
Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle ¼ cup grated cheese down center of 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.
10 enchiladas, serving 4 or 5
And here's the rice...REC: Mexican Rice
Mexican Rice
from Americas TestKitchen
"Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an oven safe pot, about 12” in diameter, so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven safe lid. Vegetable broth can be substituted for chicken broth."
2 ripe tomatoes, cored & quartered (12 oz)
1 med onion (preferably white), peeled, trimmed of root end
& quartered
3 med jalapeño chiles
2 c long grain white rice
1/3 c canola oil
4 cloves garlic, minced (4 tsp)
2 c low-sodium chicken broth (or vegetable broth)
1 T tomato paste
1½ tsp table salt
½ c fresh cilantro leaves, minced
1 lime, cut into wedges for serving
Adjust oven rack to middle position and heat oven to 350°F. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake rice vigorously in strainer to remove all excess water.
Heat oil in heavy-bottomed oven safe 12” straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1½ minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
Serves 6-8 as a side dish.
Mexican Rice
from Americas TestKitchen
"Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an oven safe pot, about 12” in diameter, so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, oven safe lid. Vegetable broth can be substituted for chicken broth."
2 ripe tomatoes, cored & quartered (12 oz)
1 med onion (preferably white), peeled, trimmed of root end
& quartered
3 med jalapeño chiles
2 c long grain white rice
1/3 c canola oil
4 cloves garlic, minced (4 tsp)
2 c low-sodium chicken broth (or vegetable broth)
1 T tomato paste
1½ tsp table salt
½ c fresh cilantro leaves, minced
1 lime, cut into wedges for serving
Adjust oven rack to middle position and heat oven to 350°F. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake rice vigorously in strainer to remove all excess water.
Heat oil in heavy-bottomed oven safe 12” straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1½ minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
Serves 6-8 as a side dish.
How it went....
Well, ATK called this a "quick recipe," for a start, and it wasn't. Kind of like Chinese food--if you had a prep cook, it actually would have been pretty quick. I made this for a family with children, ages 6-14. I doubled the chicken and sauce, and found it was just enough for 7 people. The rice cooked much faster than the recipe indicated. I forgot to put the canned chiles into the sauce for the enchiladas, but served them on the side, instead. (Probably a good idea, since kids don't instantly love these sorts of things.) The sauce was pretty good, but I'm going to try Trader Joe's sauce in a jar, and use a pre-cooked chicken. My husband and liked this, but for kids I think I'd go simpler next time. Topped it all with chocolate iced yellow cupcakes (we pretended it was our dog's birthday), and everyone had fun. Thanks so much Ruth.
Well, ATK called this a "quick recipe," for a start, and it wasn't. Kind of like Chinese food--if you had a prep cook, it actually would have been pretty quick. I made this for a family with children, ages 6-14. I doubled the chicken and sauce, and found it was just enough for 7 people. The rice cooked much faster than the recipe indicated. I forgot to put the canned chiles into the sauce for the enchiladas, but served them on the side, instead. (Probably a good idea, since kids don't instantly love these sorts of things.) The sauce was pretty good, but I'm going to try Trader Joe's sauce in a jar, and use a pre-cooked chicken. My husband and liked this, but for kids I think I'd go simpler next time. Topped it all with chocolate iced yellow cupcakes (we pretended it was our dog's birthday), and everyone had fun. Thanks so much Ruth.