ISO: ISO: Please, Your Best Chicken Enchilada recipes?
- Thread starter kendall
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In Search Of:
Creamy Chicken Enchiladas- my favorite
I think this originally came from the Pace Picante Sauce cookbook but I probably tweaked it some- I never seem to leave any recipe alone. It makes a really good chicken enchilada:
CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (I like PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.
I think this originally came from the Pace Picante Sauce cookbook but I probably tweaked it some- I never seem to leave any recipe alone. It makes a really good chicken enchilada:
CREAMY CHICKEN ENCHILADAS (serves 5-6)
3 garlic cloves, chopped, 1 large onion, chopped
2 T butter
2 C shredded cooked chicken
2 C picante sauce (I like PACE Medium)
3 oz cream cheese
1 T ground cumin
2 T chopped fresh cilantro
1/2 C sliced black olives
1 small green pepper, chopped
2 C shredded Cheddar and Monterey Jack cheese
10-12 corn tortillas
vegetable oil
chopped green onion for garnish
Cook onion and garlic in butter until translucent. Stir in chicken, 1 C of the picante sauce, cream cheese, green pepper, and cumin. Heat through, then add cilantro and olives. Add 1 C of the mixed cheeses, then set aside.
Soften the tortillas in the oil. Heat about 1/4” of oil in a 10” sauté pan at medium-high. Put each tortilla in the oil for 3-4 seconds on each side, then drain on paper towels.
Spoon some of the mixture in each tortilla, roll up and place in a 10x14" baking pan. Pour over the rest of the picante sauce, sprinkle the remaining cheeses on top, and bake about 15-20 minutes at 350°. Sprinkle with the green onion.
Is it too late? Chicken Enchiladas in Cream Sauce. Delicious!
* Exported from MasterCook *
Chicken Enchiladas in Cream Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
2 Whole Chicken Breast, skinned, halved
1/2 Cup Water
2 cloves garlic -- sliced thin
1 large onion -- chopped fine
3 Tablespoons Butter
1 clove garlic -- chopped fine
2 cans green chiles -- chopped
1 Tablespoon Chili Powder
1/2 Teaspoon cumin, ground
1/2 Teaspoon salt
1/4 Teaspoon Oregano
1/4 Teaspoon Pepper,Black
1/4 Cup Flour,All-Purpose
1 Cup chicken broth
1 Cup Heavy Cream
1/2 Pound Monterey Jack Cheese,Shredded
1/4 Cup Vegetable Oil
12 corn tortillas
6 green onions
Place chicken breasts in medium size saucepan. Add water and sliced garlic. Cover. Bring to a simmer. Cook just until tender, about 15 min. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
Saute onion in butter in med. size skillet just until soft, about 5 min. Add chopped garlic; saute 1 min. Add chilies, chili powder, cumin, salt, oregano and pepper; cook 1 min. Stir in flour until well combined; cook 1 min., stirring.
Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently, until mixture thickens, about 10 min. Remove from heat. Stir in 1 cup cheese until melted.
Combine 1 cup cheese sauce with reserved chicken.
Preheat oven to hot 400 F.
Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time in hot oil, just until limp, about 5 to 10 seconds on each side; do not let them become crisp. Place on work surface.
Divide chicken filling equally along center of each tortilla. Top each with sliced green onion. Roll up tortillas and place, seam-side down, in 2 rows in 13x9x2" baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining cheese.
Bake for 20 min. or until bubbly. Garnish with extra sliced green onion.
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* Exported from MasterCook *
Chicken Enchiladas in Cream Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
2 Whole Chicken Breast, skinned, halved
1/2 Cup Water
2 cloves garlic -- sliced thin
1 large onion -- chopped fine
3 Tablespoons Butter
1 clove garlic -- chopped fine
2 cans green chiles -- chopped
1 Tablespoon Chili Powder
1/2 Teaspoon cumin, ground
1/2 Teaspoon salt
1/4 Teaspoon Oregano
1/4 Teaspoon Pepper,Black
1/4 Cup Flour,All-Purpose
1 Cup chicken broth
1 Cup Heavy Cream
1/2 Pound Monterey Jack Cheese,Shredded
1/4 Cup Vegetable Oil
12 corn tortillas
6 green onions
Place chicken breasts in medium size saucepan. Add water and sliced garlic. Cover. Bring to a simmer. Cook just until tender, about 15 min. Cool. Remove chicken and reserve broth. Cut chicken into thin julienne strips. Set aside in a bowl.
Saute onion in butter in med. size skillet just until soft, about 5 min. Add chopped garlic; saute 1 min. Add chilies, chili powder, cumin, salt, oregano and pepper; cook 1 min. Stir in flour until well combined; cook 1 min., stirring.
Stir in reserved chicken-cooking broth, the 1 cup chicken broth and heavy cream. Cook over medium heat, stirring frequently, until mixture thickens, about 10 min. Remove from heat. Stir in 1 cup cheese until melted.
Combine 1 cup cheese sauce with reserved chicken.
Preheat oven to hot 400 F.
Heat vegetable oil in small skillet until hot. Dip tortillas, one at a time in hot oil, just until limp, about 5 to 10 seconds on each side; do not let them become crisp. Place on work surface.
Divide chicken filling equally along center of each tortilla. Top each with sliced green onion. Roll up tortillas and place, seam-side down, in 2 rows in 13x9x2" baking dish. Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining cheese.
Bake for 20 min. or until bubbly. Garnish with extra sliced green onion.
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Stacked Green Chile & Grilled Chicken Enchiladas. I've got so many, chose 1 a little different.
It's really good.
* Exported for MasterCook 4 by Living Cookbook *
Stacked Green Chile & Grilled Chicken Enchiladas
Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Mexican Sauce
Sauce
Amount Measure Ingredient -- Preparation Method
2 boneless, skinless chicken breast halves
3 Tbs olive oil; more as needed
kosher salt and freshly ground black pepper
12 5 1/2- to 6-inchcorn tortillas
Green Chile Sauce, heated
6 oz grated Monterey Jack cheese (2 lightly packed cups)
chopped fresh cilantro for garnish (optional)Green Chile Sauce7 oz tomatillos (about 5 medium)
1 quart homemade or low-salt chicken broth
1 1/4 lbs fresh Anaheim chiles (6- to 8-inch
-- chiles), roasted, peeled, and seeded,
-- coarsely chopped
2 tsp minced yellow onion
1 tsp dried oregano (or 2 teaspoons chopped fresh oregano)
1 clove garlic, minced
1/2 tsp kosher salt; more to taste
1/4 tsp ground white pepper
2 Tbs cornstarch, dissolved in 2 tablespoons water
your favorite hot sauce (optional)
1. Heat a gas grill to medium high or build a medium-hot charcoal fire.
2. Coat the chicken with olive oil and season generously with salt and
pepper. Grill the chicken breasts until just cooked through, 4 to 5 minutes
per side. When cool enough to handle, slice into thin strips.
3. Heat the oven to 450°F.
4. In a small skillet, heat the 3 tablespoons oil over medium-high heat
until very hot (dip the edge of a tortilla in to check; it should sizzle
straight away). Using tongs, set a tortilla in the hot oil and cook until
soft and lightly brown on each side, 15 to 20 seconds per side. Transfer to
paper towels to cool and drain. If the pan gets dry, add another tablespoon
of oil.
5. In a baking dish large enough to accommodate four separate stacks of
tortillas (a 10- x 15-inch Pyrex dish is good), ladle a thin layer of sauce.
Lay four tortillas in the dish and ladle about 1/2 cup of sauce over them.
Divide half the chicken among the first layer of tortillas and top with
another 1/2 cup of sauce and a third of the cheese. Stack on another four
tortillas, and top with the rest of the chicken, then more sauce and another
third of the cheese. Finish with a third tortilla layer, and top with the
remaining sauce and cheese. Bake until the sauce has thickened somewhat,
about 20 minutes. The edges of the top tortilla in each stack will turn
golden, but if they look like they're drying out too much or burning,
occasionally spoon some sauce over them. Let rest for 5 to 10 minutes before
serving. To serve, transfer each stack with a spatula to a dinner plate.
Spoon any sauce left in the baking dish over the stacks and sprinkle with
chopped cilantro if you like.
Green Chile Sauce (makes about 4 cups)
1. You can make this sauce for the Stacked Enchiladas a day ahead. It's also
delicious napped over grilled chicken, swordfish, and pork, or serve cold as
a simple table condiment.
2. Put a medium saucepan of water on to boil and remove the papery outer
skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes.
Drain and purée in a blender or food processor. Return the tomatillos to the
saucepan along with the chicken broth, chopped green chiles, minced onion,
oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and
then reduce the heat and simmer for 10 minutes. Add the cornstarch slurry;
stir well. Simmer, stirring occasionally, until the sauce is thickened
slightly and reduced to 4 to 4 1/2 cups, another 5 to 15 minutes. Adjust the
seasonings if needed, including hot sauce if the sauce isn't spicy enough to
suit your taste.
Cooking Tip: Use small gratin dishes to make individual servings.
Comments: Green chiles and chicken is a favorite combination in West Texas
and New Mexico, where these stacked enchiladas are more common than the
rolled kind. The chicken can also be cooked under the broiler or on a grill
pan, and you can make the sauce ahead.
Recipe Source: Fine Cooking
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It's really good.
* Exported for MasterCook 4 by Living Cookbook *
Stacked Green Chile & Grilled Chicken Enchiladas
Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Chicken Main Dish
Mexican Sauce
Sauce
Amount Measure Ingredient -- Preparation Method
2 boneless, skinless chicken breast halves
3 Tbs olive oil; more as needed
kosher salt and freshly ground black pepper
12 5 1/2- to 6-inchcorn tortillas
Green Chile Sauce, heated
6 oz grated Monterey Jack cheese (2 lightly packed cups)
chopped fresh cilantro for garnish (optional)Green Chile Sauce7 oz tomatillos (about 5 medium)
1 quart homemade or low-salt chicken broth
1 1/4 lbs fresh Anaheim chiles (6- to 8-inch
-- chiles), roasted, peeled, and seeded,
-- coarsely chopped
2 tsp minced yellow onion
1 tsp dried oregano (or 2 teaspoons chopped fresh oregano)
1 clove garlic, minced
1/2 tsp kosher salt; more to taste
1/4 tsp ground white pepper
2 Tbs cornstarch, dissolved in 2 tablespoons water
your favorite hot sauce (optional)
1. Heat a gas grill to medium high or build a medium-hot charcoal fire.
2. Coat the chicken with olive oil and season generously with salt and
pepper. Grill the chicken breasts until just cooked through, 4 to 5 minutes
per side. When cool enough to handle, slice into thin strips.
3. Heat the oven to 450°F.
4. In a small skillet, heat the 3 tablespoons oil over medium-high heat
until very hot (dip the edge of a tortilla in to check; it should sizzle
straight away). Using tongs, set a tortilla in the hot oil and cook until
soft and lightly brown on each side, 15 to 20 seconds per side. Transfer to
paper towels to cool and drain. If the pan gets dry, add another tablespoon
of oil.
5. In a baking dish large enough to accommodate four separate stacks of
tortillas (a 10- x 15-inch Pyrex dish is good), ladle a thin layer of sauce.
Lay four tortillas in the dish and ladle about 1/2 cup of sauce over them.
Divide half the chicken among the first layer of tortillas and top with
another 1/2 cup of sauce and a third of the cheese. Stack on another four
tortillas, and top with the rest of the chicken, then more sauce and another
third of the cheese. Finish with a third tortilla layer, and top with the
remaining sauce and cheese. Bake until the sauce has thickened somewhat,
about 20 minutes. The edges of the top tortilla in each stack will turn
golden, but if they look like they're drying out too much or burning,
occasionally spoon some sauce over them. Let rest for 5 to 10 minutes before
serving. To serve, transfer each stack with a spatula to a dinner plate.
Spoon any sauce left in the baking dish over the stacks and sprinkle with
chopped cilantro if you like.
Green Chile Sauce (makes about 4 cups)
1. You can make this sauce for the Stacked Enchiladas a day ahead. It's also
delicious napped over grilled chicken, swordfish, and pork, or serve cold as
a simple table condiment.
2. Put a medium saucepan of water on to boil and remove the papery outer
skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes.
Drain and purée in a blender or food processor. Return the tomatillos to the
saucepan along with the chicken broth, chopped green chiles, minced onion,
oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and
then reduce the heat and simmer for 10 minutes. Add the cornstarch slurry;
stir well. Simmer, stirring occasionally, until the sauce is thickened
slightly and reduced to 4 to 4 1/2 cups, another 5 to 15 minutes. Adjust the
seasonings if needed, including hot sauce if the sauce isn't spicy enough to
suit your taste.
Cooking Tip: Use small gratin dishes to make individual servings.
Comments: Green chiles and chicken is a favorite combination in West Texas
and New Mexico, where these stacked enchiladas are more common than the
rolled kind. The chicken can also be cooked under the broiler or on a grill
pan, and you can make the sauce ahead.
Recipe Source: Fine Cooking
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REC: Green Chile Chicken Enchiladas
Have posted this many times - still my fave:
Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g
Sunset, SEPTEMBER 2007
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20pics/enchiladas.jpg
Have posted this many times - still my fave:
Green Chile Chicken Enchiladas
Like all good New Mexico food, this is simple, earthy, and delicious. Its heat depends on the chiles; go with Anaheims if you scorch easily. Prep and Cook Time: 50 minutes. Notes: You'll need about half the meat from a roasted 2 1/2- to 3-lb. chicken. Baked enchiladas can be frozen for up to 1 month.
1 pound roasted skin-on green New Mexico chiles
(or a 7oz can fire-roasted Ortega chiles in a pinch)
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken (see Notes)
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream
1. Preheat oven to 400°. Peel, stem, seed, and chop chiles.
2. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.
3. Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.
4. Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.
5. Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream.
NOTES: This recipe is best when made with New Mexico chiles, preferably northern varieties such as Chimayo. Anaheim chiles, which are a New Mexico variety, are widely available throughout the West and make a fine substitute for northern green chiles—roast them over a stovetop burner or under a broiler to blacken the skins. (And if you're sensitive to chiles, wear gloves when handling.)
Yield: Makes 5 servings; 10 enchiladas (serving size: 2 enchiladas)
CALORIES 526 (50% from fat); FAT 29g (sat 13g); CHOLESTEROL 117mg; CARBOHYDRATE 38g; SODIUM 1402mg; PROTEIN 32g; FIBER 4.2g
Sunset, SEPTEMBER 2007
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/cheezz%20pics/enchiladas.jpg
Chicken Enchiladas in red chili sauce
Chicken Enchiladas with Red Chili Sauce
1 1/2 Tbs. vegetable oil
1 medium onion, chopped fine
3 medium garlic cloves, minced or pressed through a garlic press
3 Tbs. chili powder
2 tsp. ground coriander
3 tsp. ground cumin
1/2 tsp. salt
2 tsp. sugar
12 oz. chicken breast cut into strips (1/4" to 1/2"-inch thick)(I use a whole roasted chicken from cosco and skin and debone it.)
4 (8 oz.) cans tomato sauce (Goya with pep.and onion in it.)
3/4 C. water
1/2 C. coarsely chopped fresh cilantro leaves
1 (4oz.) can pickled jalapenos, drained and chopped (about 1/4 cup)
8 oz. Sharp Cheddar cheese, shredded (about 2 2/3 cups) (I used half cheddar and half monteray jack)
Toppings:
10 corn tortillas (6"-inch) (--recipe - Easy corn tortillas - recipe follows)
3 oz. shredded sharp cheddar & monteray cheese mix
3/4 C. sour cream
1 avacado diced medium
5 romaine lettuce leaves, washed, dried, and shredded
2 limes
1. For the sauce and filling: Heat the oil in a medium saucepan over medium-high heat until hot and shimmering but not smoking. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic, chili powder, coriander, cumin, salt, and sugar; cook stirring constantly, until fragrant, about 30 seconds. Add the chicken and cook, stirring constantly, until coated with the spices, about 30 seconds. Add the tomato sauce and water; stir to seperate the chicken pieces. Bring to a simmer, then reduce the heat to medium-low; simmer uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 8 minutes. Pour the mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible; set the sauce aside. Transfer the chicken mixture to a large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and the 8 ounces shredded cheddar monteray mix in a medium bowl and set aside.
2. Adjust the oven racks to the racks to the upper- and lower-middle positions and heat the oven to 400 degrees F.
3. To assemble: Smear the entire bottom of a 9"x13"-inch baking dish with 3/4 cup of the chili sauce. Place the easy corn tortillas on work suface one at a time and spread 1/3 cup filling down the center of tortilla. Roll each tortilla thightly by hand and place seam side down, side by side on the sauce in the baking dish. Pour the remaining chili sauce over the top of the enchiladas. Use the back of a spoon to spread the sauce so it coats the top of each tortilla. Sprinkle the 3 ounces cheddar monteray cheese mix down the center to the enchiladas.
4. To bake: Cover the baking dish with foil. Bake the enchiladas on the lower-middle rack until they are heated through and the cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing the sour cream, avacado, lettuce, and lime wedges seperately.
Easy Corn Tortillas
(like crepes)
1 C. flour
1 C. cornmeal (fine)
1 egg
1 tsp. salt
2 1/2 C. milk
Mix dry ingredients together with a wire whisk, then add milk to desired thinness. (Like crepes.)
Pour a small amount into preheated, greased skillet. Spread thin by tilting pan. (A small pan works best.) Flip tortilla once when batter looses it glossy look and edges look a bit dry. Cook a few seconds longer and tip out of pan.
Yields about 14 tortillas.
Chicken Enchiladas with Red Chili Sauce
1 1/2 Tbs. vegetable oil
1 medium onion, chopped fine
3 medium garlic cloves, minced or pressed through a garlic press
3 Tbs. chili powder
2 tsp. ground coriander
3 tsp. ground cumin
1/2 tsp. salt
2 tsp. sugar
12 oz. chicken breast cut into strips (1/4" to 1/2"-inch thick)(I use a whole roasted chicken from cosco and skin and debone it.)
4 (8 oz.) cans tomato sauce (Goya with pep.and onion in it.)
3/4 C. water
1/2 C. coarsely chopped fresh cilantro leaves
1 (4oz.) can pickled jalapenos, drained and chopped (about 1/4 cup)
8 oz. Sharp Cheddar cheese, shredded (about 2 2/3 cups) (I used half cheddar and half monteray jack)
Toppings:
10 corn tortillas (6"-inch) (--recipe - Easy corn tortillas - recipe follows)
3 oz. shredded sharp cheddar & monteray cheese mix
3/4 C. sour cream
1 avacado diced medium
5 romaine lettuce leaves, washed, dried, and shredded
2 limes
1. For the sauce and filling: Heat the oil in a medium saucepan over medium-high heat until hot and shimmering but not smoking. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic, chili powder, coriander, cumin, salt, and sugar; cook stirring constantly, until fragrant, about 30 seconds. Add the chicken and cook, stirring constantly, until coated with the spices, about 30 seconds. Add the tomato sauce and water; stir to seperate the chicken pieces. Bring to a simmer, then reduce the heat to medium-low; simmer uncovered, stirring occasionally, until the chicken is cooked through and the flavors have melded, about 8 minutes. Pour the mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible; set the sauce aside. Transfer the chicken mixture to a large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and the 8 ounces shredded cheddar monteray mix in a medium bowl and set aside.
2. Adjust the oven racks to the racks to the upper- and lower-middle positions and heat the oven to 400 degrees F.
3. To assemble: Smear the entire bottom of a 9"x13"-inch baking dish with 3/4 cup of the chili sauce. Place the easy corn tortillas on work suface one at a time and spread 1/3 cup filling down the center of tortilla. Roll each tortilla thightly by hand and place seam side down, side by side on the sauce in the baking dish. Pour the remaining chili sauce over the top of the enchiladas. Use the back of a spoon to spread the sauce so it coats the top of each tortilla. Sprinkle the 3 ounces cheddar monteray cheese mix down the center to the enchiladas.
4. To bake: Cover the baking dish with foil. Bake the enchiladas on the lower-middle rack until they are heated through and the cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing the sour cream, avacado, lettuce, and lime wedges seperately.
Easy Corn Tortillas
(like crepes)
1 C. flour
1 C. cornmeal (fine)
1 egg
1 tsp. salt
2 1/2 C. milk
Mix dry ingredients together with a wire whisk, then add milk to desired thinness. (Like crepes.)
Pour a small amount into preheated, greased skillet. Spread thin by tilting pan. (A small pan works best.) Flip tortilla once when batter looses it glossy look and edges look a bit dry. Cook a few seconds longer and tip out of pan.
Yields about 14 tortillas.
