FryBoy
New member
My family has been in California for 6 generations, so trust me, I know Mexican food -- the real stuff, not Taco Bell crap. To my mind, Mexican cuisine is one of the world's greatest, ranking in complexity and flavor with the best of France, Italy, and China.
This is the Real Deal. Chicken Enchiladas with Red Chile Sauce. Not overly spicy by any means, but rich, delicious, complex, and very satisfying -- well worth the effort. Original recipe from Cook's Illustrated, but with my modifications; printable copy attached.
Chicken Enchiladas with Red Chile Sauce
Sauce & Filling
1½ tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs, cut into ¼-inch-wide strips
16 ounces tomato sauce
½ cup chopped fresh cilantro leaves
¼ cup drained and chopped pickled jalapeños
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas & Toppings
10 corn tortillas (six-inch)
vegetable oil cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
Sauce & Filling Directions:
1. 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.
2. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.
3. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
4. Add tomato sauce and ¾ 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.
5. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.
6. 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.
Assembly:
1. Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
4. Place one-tenth of filling down center of each tortilla.
5. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side up.
6. Pour remaining chili sauce over top of enchiladas, spreading with back of spoon to coat top of each tortilla.
7. Sprinkle ¾ cup grated cheese down center of enchiladas.
Bake:
1. Increase oven to 400 degrees. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 30 to 40 minutes.
2. Uncover and serve immediately with sour cream, avocado, lettuce, & lime wedges.
This is the Real Deal. Chicken Enchiladas with Red Chile Sauce. Not overly spicy by any means, but rich, delicious, complex, and very satisfying -- well worth the effort. Original recipe from Cook's Illustrated, but with my modifications; printable copy attached.
Chicken Enchiladas with Red Chile Sauce
Sauce & Filling
1½ tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium garlic cloves, minced or pressed (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs, cut into ¼-inch-wide strips
16 ounces tomato sauce
½ cup chopped fresh cilantro leaves
¼ cup drained and chopped pickled jalapeños
8 ounces sharp cheddar cheese, grated (2 cups)
Tortillas & Toppings
10 corn tortillas (six-inch)
vegetable oil cooking spray
3 ounces grated sharp cheddar cheese (¾ cup)
¾ cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes, quartered
Sauce & Filling Directions:
1. 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.
2. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.
3. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
4. Add tomato sauce and ¾ 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.
5. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.
6. 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.
Assembly:
1. Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
4. Place one-tenth of filling down center of each tortilla.
5. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side up.
6. Pour remaining chili sauce over top of enchiladas, spreading with back of spoon to coat top of each tortilla.
7. Sprinkle ¾ cup grated cheese down center of enchiladas.
Bake:
1. Increase oven to 400 degrees. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 30 to 40 minutes.
2. Uncover and serve immediately with sour cream, avocado, lettuce, & lime wedges.
