Friday, October 22, 2010

Chicken Enchiladas with Red Sauce

I was looking recently on foodgawker for anything and everything and a chicken enchilada recipe caught my eye.  I already have one chicken enchilada recipe that we love....but it uses more of a creamy sauce, so this one is definitely different.  I liked the sound of it, but it called for canned enchilada sauce, which I refuse to buy.  Every brand I've found has objectionable ingredients like MSG or partially hydrogenated oils.   So I went on a hunt for another recipe that included homemade enchilada sauce with ingredients my kids can pronounce.  

Found one that sounded good, combined the recipes together, and ouila, here we are. 

I wasn't sure how the kids would react, since usually the girls have loud, negative opinions about spicy things, but everyone loved them.  Even the second complaints, empty plates.  Rarely happens around here.

Grant and I loved them these will definitely find a place in our favorites list.  

Don't leave out the fresh is so delicious with these enchiladas.    

Note: I had extra sauce leftover, about 3/4 c. worth.  I've been using it to spice up bean and cheese quesadillas for lunch - delicious!  


Enchilada Sauce: (from The Review Lady)
2 T. olive oil
1 T. flour
1/4 c. chili powder
2 c. chicken broth
10 oz. tomato paste
1 t. oregano
1 t. cumin
1/2 t. salt

Chicken Enchiladas (adapted from A Sweet Pea Chef)
2 c. enchilada sauce 
kosher salt
1-1/2 lbs. boneless, skinless chicken pieces (I used breasts but thighs would be great)
2 cups shredded Colby jack cheese (or cheddar if desired)
1/2 c. fresh cilantro, plus more for garnish if desired
12 (6-in) flour or corn tortillas
cooking spray

Begin by making the sauce. In a large saucepan or skillet, heat 2 T. oil and then add flour, smoothing and stirring with a wooden spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add 2 cups broth, tomato paste, oregano, cumin and salt.  Stir to combine.  Bring to a boil and reduce heat to medium/low.
Cut chicken breasts into halves or fourths.  Season with kosher salt and pepper.
Add the raw chicken breasts  to sauce, submerging as much as possible.  Let simmer in sauce until done (about 15-20 minutes).  Remove chicken from sauce and shred with 2 forks.
In a large bowl, combine shredded chicken, about a cup of sauce, 1 cup of cheese, and 1/2 c. cilantro.  Mix well.
Warm tortillas to make wrapping easier if desired.  I use flour tortillas and they were fine, but corn ones may break easier if not warmed.
Preheat oven to 400°.  Grease a 13 x 9" pan.
Spoon about 1/4-1/3 c. chicken into each tortilla and roll up. Place in pan seam side down- I fit about 9 in there and saved the rest of the chicken for the next night.
Spray with non-stick spray or mist with olive oil, sprinkle with a bit of kosher salt if desired and bake for 8-10 minutes.   Remove from oven, spread extra sauce on top, cover with foil, and bake another 10-15 minutes.  Sprinkle with remaining cheese and return, uncovered, to oven for 3-4 minutes, until cheese is melted.
Garnish with additional cilantro, if desired.

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