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Chicken Enchiladas in Red Sauce
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Thread: Chicken Enchiladas in Red Sauce

  1. #1
    Senior Member FryBoy's Avatar
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    Chicken Enchiladas in Red Sauce

    I got the original version of this recipe from Cook's Illustrated, but I've made modifications to suit my taste and expectations. The resulting enchiladas are great, if I don't say so myself. See photos below.

    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.





    Doug Collins
    Hermosa Beach, California

  2. #2
    The alleles created by mutation may be beneficial

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    That. Looks. Amazing.

  3. #3
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    Droooool
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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    Jay's Avatar
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    Enchiladas are my single favorite dish, but it's so hard to get a good, authentic plate of them. My favorite style are steak ranchero, chicken mole, or enchiladas suizas.

    Damn, I'm hungry.
    I really am related to Tony Clifton.

  5. #5
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    I'll have to try these they look awesome.

    Thanks

  6. #6

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    What a spicy recipe and also yummy. It seems to be delicious and i would try it out because i liked the recipe.

  7. #7

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    Hey Fryboy. I really liked your recipe.It is a spicy,hot and delicious recipe. Thanks for the post specially for original version. I will try it today.
    Korem

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    Gotta make this

  9. #9
    Senior Member FryBoy's Avatar
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    Made this again today as my wife wanted it for Mother's Day dinner.
    Doug Collins
    Hermosa Beach, California

  10. #10
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    Be careful that you don't spoil her!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

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