Enchiladas
13 Apr 2010 Leave a Comment
in comfort food, recipe Tags: chicken, enchilada sauce, enchiladas, mexican food, recipe
Enchiladas are not something I make often. It’s not that they are difficult to make, it’s just that they’re a little messy and can take a bit of time to put together. However, the results are delicious (and appreciated) enough that I’ve not crossed them off my recipe list entirely.
This version is made with the meat from a rotisserie chicken. Ground beef and finely diced/chopped leftover steak make excellent fillings as well, as does a combination of roasted poblano peppers with mushrooms. I’ll include those variations in the future, but for now: Chicken Enchiladas.
Ingredients (for the sauce)*
3 Tablespoons vegetable oil; 1 Tablespoon flour; 1/4 cup chili powder; 2 cups chicken broth; 10 ounces tomato puree; 1 teaspoon dried mexican oregano;** 1 teaspoon cumin; 1/2 teaspoon salt
Directions (for the sauce)
In a medium saucepan, heat the oil. Add the flour, smoothing and stirring with a wooden spoon. Cook for about one minute or until the flour has lost the “flour-y” smell. Add the chili powder, and cook for roughly 30 seconds. Add the broth, tomato puree, oregano, and cumin. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, and cook for 15 minutes. The sauce should thicken and smooth out. Salt to taste.
Ingredients (for enchiladas)
3 cups grated cheddar cheese, divided (or a combination of cheddar and jack); 2 cups cooked and shredded chicken; 1 medium onion, finely chopped; 12 corn tortillas
Directions (for enchiladas)
Preheat oven to 350. Combine 2 cups of the cheese, chicken and onion for the filling. Microwave each tortilla for 15-20 seconds to soften,*** then dip in the sauce. On a board, fill each tortilla with a spoonfull of filling and roll up. Place the enchilada seam-side down in a 13×9 baking dish. Repeat the process until all the ingredients are used up. Top with the remaining sauce, and sprinkle the remaining cup of cheese over the top. Bake the dish, uncovered, for 30 minutes.
Serving suggestion: top with a dollop of sour cream and chopped scallions.
* If you prefer to purchase canned enchilada sauce, that would certainly make the recipe easier. This recipe yields about 2 1/2 cups, so purchase accordingly.
** There really is a difference between mediterranean and mexican oreganos. However, there is no need to purchase mexican oregano just for this dish. Mediterranean will work just fine.
*** There are several ways to soften the tortillas. You can also wrap the tortillas in foil and place them in the oven for a while. Additionally, you can heat about 1/2 cup oil in a skillet until hot; then, using tongs, dip the tortillas in the oil one at a time, and then drain on paper towels.
