I don't eat a lot of ethnic food and have a real aversion to spice (though I am working on it!), but I do love Mexican. I discovered it when we were on our honeymoon and have always been keen to make things on my own so I can moderate the spice to my palate.
This recipe was the perfect one to fill a Sunday afternoon, and it is a lengthy one, but well worth it. I used a whole roast chicken and made it the day before, so it cut down a little bit on the time. But I do like being in the kitchen for a few hours, just focusing on the ingredients. Nowhere else does time fly like it does in the kitchen. I blinked and I was putting these little guys in the oven and 40 minutes later I was enjoying them slathered with sour cream -- as all spicy food should be.
These enchiladas were a real hit. Find the time and go make them. You'll thank me, for sure.
- 1 medium onion, chopped fine
- 1 tsp oil
- 3 cloves garlic, minced
- 3 tsbp chili powder
- 2 tsp cumin
- 1 tbsp sugar
- 1 (15 oz) can tomato sauce
- 1 cup water
- 1 tomato, seeded and chopped
- salt and pepper
- 1 cooked roasted chicken, shredded
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded monteray jack cheese
- 1/2 cup minced fresh cilantro
- 12 soft tortillas
- Heat the oil in a large saucepan over medium heat ad cook the onion for a few minutes until translucent. Stir in garlic, chili powder, cumin and sugar, a cook a few seconds. Mix in the tomato sauce, water and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about five minutes.
- Strain the sauce through a large mesh strainer in to a medium bowl, pressing down to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce (the liquid that was squeezed out) with salt and pepper. This is the enchilada sauce.
- Add the shredded chicken to the bowl with the onion and tomato mixture. Add in a 1/4 cup of the enchilada sauce, 1/2 a cup each of the shredded cheeses and the cilantro. Stir to combine.
- Preheat the oven to 425 degrees. Oil a 9 x 13" baking dish with cooking spray.
- Stack the tortillas on a plate and microwave for 45 seconds until warm and pliable. Spoon 1/3 cup of the chicken mixture in the centre of the tortilla. Roll up the tortilla around the filling tightly and place in the prepared baking dish, seam side down. Repeat with the remaining filling and tortillas.
- Place baking dish in the oven uncovered for 7 minutes until start to brown slightly.
- Reduce the oven temperature to 400 degrees. Remove the enchiladas from the oven and pour the sauce over the top and sprinkle with the remaining cheeses. Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another five minutes, until the cheese is browned.
- Let stand 10 minutes before serving.
Recipe adapted from Annie's Eats