This was one of my first forays into cooking Mexican food at home, and it was delicious! This is a Cook's Illustrated recipe from "The Best International Recipes" cookbook.Sauce and Filling
1 1/2 tablespoons vegetable oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons freshly ground coriander
2 teaspoons freshly ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapenos , drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese , grated (2 cups)
10 corn tortillas (six-inch)
2 ounces grated sharp cheddar cheese (1/2 cup)
Toppings
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes , quartered
FOR THE SAUCE AND FILLING: Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
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. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 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.
Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. 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.
TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.
Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats
top of each tortilla. Sprinkle 1/4 cup grated cheese down center of enchiladas.
Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
Alright, here are some pictures of me actually making this dish!
So, this photo shows the importance of having everything you need at your disposal before you put anything on heat. This is critical to getting the timing of dishes right, so don't skip this really important step!
This is the sauce simmering with the chicken.
This is the filling for the enchiladas! Mmmm!
Lastly, this is the beginning of my warmed corn tortilla assembly line. It was a delicious assembly line : - )
