You may not remember – but just about a year ago I posted my favorite recipe for Chicken Enchiladas – a recipe by Tyler Florence. What I love about those are the filling – the addition of stewed tomatoes, chipotle chilies and corn, really make those extra special. Well, I couldn’t pass up trying a new recipes – since with this Cook’s Illustrated recipe, you actually make the enchilada sauce. And since I love to try and make every single component by scratch – I loved these. And they are really not as hard as they seem – but definitely a weekend recipe or when you have more time.
I think next time I will combine this sauce with the filling from Tyler’s recipe – and they may just become ultimate chicken enchiladas. Enjoy!
- 1 1/2 Tbsp. vegetable oil
- 1 medium onion, chopped fine (about 1 cup)
- 3 medium cloves garlic, minced
- 3 Tbsp. chili powder
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- 1/2 tsp. table salt
- 2 tsp. granulated sugar
- 12-16 ounces boneless, skinless chicken breasts
- 2 (8 ounce) cans tomato sauce
- 1/2 cup chopped fresh cilantro leaves
- 8 ounces Monterey jack cheese, grated (2 cups)
- 10 corn tortillas (six-inch)
- Vegetable cooking spray
1. Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes.
2. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
3. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds.
4. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
5. Add tomato sauce and 3/4 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.
6. Pour mixture through medium-mesh strainer into bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside.
7. Transfer chicken mixture to large plate and allow to cool, shred chicken with two forks then combine with cilantro and 1 1/2 cups cheese cheese in medium bowl and set aside.
8. Adjust oven racks to upper and lower-middle positions and heat oven to 350 degrees.
9. Warm the tortillas in the microwave for 30 seconds then fill roll, and sauce enchiladas in a 9 x 13 inch baking dish. Top with remaining 1/2 cup cheese.
10. 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. Top with additional fresh cilantro.
Source: Cook’s Illustrated