Friday, March 28, 2014
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Chicken Enchiladas
Chicken Enchiladas
I spent the better part of yesterday at the South Bend Farmers Market scouring the vendors for some goodies that would inspire my dinner. I was delighted to find many fabulous unique items as well as the tried and true standards. Among them was one of my favorite things in world and, unfortunately, here in Northern Indiana I do not often come by hand made corn tortillas....still warm and fragrant in the package! Immediately, I anticipated the chicken enchiladas I was going to prepare for dinner.
To prepare the enchilada sauce I sauteed 1/2 a small sweet onion, medium dice and two minced cloves of garlic in about two tablespoons of canola oil until translucent. Add 1-2 tablespoons of flour and several tablespoons of chili powder (I used the same blend I made a few weeks ago from dried chipotle and ancho chilis for a baby back rib rub - see March 7 entry) depending on the heat of the chilis and the degree of heat you desire. Add 1-2 teaspoons of cumin and stir continuously for about 5 minutes. Add 1 can of unseasoned tomato puree and 1/2 can of water and bring to a boil. Add a teaspoon of sugar, a teaspoon of salt and pepper to taste and let simmer for 10-15 minutes, adding more water if sauce appears too thick.
In a mixing bowl, combine shredded chicken, enough enchilada sauce to coat, but not too much, and some cheese of your choice. (I used mild cheddar because thats what I had on hand, but a mexican melting cheese would be great or even Monterey Jack).
To heat the tortillas, coat both sides with the enchilada sauce and heat in a skillet with little bit of oil until pliable, just a few seconds on each side. Place a few tablespoons of the chicken mixture on the tortillas, roll them up and place them in a baking dish, seam side down. Top the enchiladas with the remaining sauce and top with cheese. Bake in a 350 degree oven for about 20 minutes until bubbly and heated through.
Serve with shredded lettuce seasoned with a little bit of vinegar (no oil) and salt. Top with sour cream, guacamole and cilantro, if desired.
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