Mexican Feast

Two posts in one day, and both recipe posts? This is highly unusually since my blogging tends to be maybe once a week if I'm really on top of it. But, in my efforts to keep track of the new recipes I try that I really like, I'm posting them for safe keeping.

Last night we had missionaries from our church over for dinner. It was kind of a last minute thing since I had forgotten that I had signed up to feed them, and since I'm in desperate need of a grocery shopping trip, I was in slight panic mode. I came home after church meetings, knowing that they would be coming over early for dinner since I had to leave for a fireside later that evening and scoured my fridge and Internet to find something I could make with my limited resources. And as luck would have it I came across a great recipe for chicken enchiladas on the Cook's Illustrated website. So for your tastebuds pleasure, here you have it...

Chicken Enchiladas with Red Chile Sauce

1 1/2 Tbs. vegetable oil

1 medium onion, chopped fine (about 1 cup)

3 medium cloves garlic, minced (about 1 tbs.)

3 Tbs. chili powder

2 tsp. ground coriander

2 tsp. ground cumin

1/2 tsp. table salt

2 tsp. granulated sugar

12 oz. boneless, skinless chicken thighs (or breasts), trimmed of excess fat and cut into 1/4 inch-wide strips

2 cans tomato sauce (8oz. each)

1/2 cup chopped fresh cilantro leaves

1 can (4oz) pickled jalapenos, drained and chopped

8oz. sharp cheddar cheese, grated (2 cups)

10 corn tortillas

vegetable cooking spray

note: I didn't have the fresh cilantro (which would have made it that much better) so I used the tube of cilantro paste in a tube that you can find in the produce section that I happened to have for emergencies like this. I also didn't use the pickled jalapenos, but I had a random can of some other jalapenos that I used. I used a Mexican blend of grated cheeses instead of the cheddar and would recommend this. I used 3 chicken breasts instead of the thighs, which was more meat than it called for, but it was good!

For the Sauce and Filling:

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 (5 min.). Add garlic, chili powder, coriander, cumin, salt, and sugar; cook stirring constantly until fragrant, about 30 sec. 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 and 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 a large plate; freeze 10 minutes to cool, then combine with cilantro, jalapenos and cheese in medium bowl and set aside.

Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.

To Assemble: Smear entire bottom of 9x13 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 sauce over enchiladas and sprinkle with cheese. Cover pan with foil and bake on lower-middle rack until heated through and cheese is melted, 20-25 minutes. Uncover and serve immediately with sour cream, avocado, lettuce, and lime wedges.

This meal would be perfect served with chips and salsa, these beans and sauteed fresh corn. I didn't have any of this, so I opted for using up the left over corn tortillas and frying up my own homemade chips...delicious!