Chicken Enchiladas

Wednesday nights have been great lately because I’ve been spending my cooking time with my girlfriend, Angel & her family, and showing them a new recipe each Wednesday. It’s been nice to share dinner with them since my husband has been working up in Sacramento. I hate cooking dinner for one person, it doesn’t make sense to dirty up lots of dishes without having my partner in crime having to wash them up for me! (Just kidding Lorenzo, you are the best dishwashing-loving husband ever!) Also, I love to cook dinner, so me not cooking…is torture as well! I’m crazy right?? I forgot to tell my girlfriend that this was my first attempt at this recipe, and that they were taste testers in this…but they loved it. This was really good recipe compared to my go-to recipe Chicken Enchiladas…can’t wait for next time to make them again!

Chicken Enchiladas

Adapted from America’s Test Kitchen and seen on Smells like Home1 medium onion, chopped fine1 can of green chiles, 1 teaspoon canola oil3 cloves garlic, minced2 tablespoons chili powder1/2 tablespoon of New Mexican Chili Powder1/2 tablespoon of Ancho Chili Powder2 teaspoon cumin1 tablespoon sugar15 oz canned tomato sauce1 cup waterKosher salt and pepper1 lb boneless, skinless chicken breasts2 cups shredded mixed monterey & cheddar cheese, divided1 (15 oz) can black beans, rinsed and drained½ cup minced fresh cilantro, plus extra for garnish1 tomato, diced1/2 cup green onions, diced 12 (6-inch) soft corn tortillasCooking spray1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Combine the onion, green chiles, oil, and 1/2 teaspoon salt in a large sauté pan. Cover and cook over medium-low heat, stirring often, until the onions and jalapeños have softened, 8 to 10 minutes. Stir in the garlic, chili-ancho-new mexican powder, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.2. Nestle the chicken into the sauce. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, about 15-20 minutes. Transfer the chicken to a plate; set aside to cool. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible. Place onion mixture in a large bowl and set aside. Season the sauce with salt and pepper to taste.3. In a small bowl, set aside 1 tablespoon of the tomato & green onion for garnish and set aside.4.Once the chicken is cool enough to handle, shred into bite-sized pieces. Add to the bowl along with the onion mixture. Add in 1/4 cup enchilada sauce, 1 cup cheese, the black beans, tomatoes & green onions and the cilantro. Toss to combine.5.Stack and wrap the tortillas in a moist paper towel, place on a microwave-safe plate, and microwave on high until warm and pliable, about 45 seconds. Spread the warm tortillas out over a clean work surface. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.6.Lightly spray the tops of the enchiladas with vegetable oil spray. Place in the oven, uncovered, for about 7 minutes until the tortillas are starting to slightly brown on the top. (If you don’t like a bit of crunch in your enchiladas, just skip this step completely)7.Reduce oven temperature to 400. Remove enchiladas from oven and pour remaining sauce over to coat them thoroughly. Sprinkle the remaining 1 cup cheese down the center of the enchiladas. Garnish with the tomato & green onion mixture. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.8.Remove the foil and continue to bake until the cheese browns, about 5 minutes longer. Remove from oven and let stand for 10 minutes before serving. Garnish with cilantro.

Review: Best enchiladas I’ve ever had…and it went perfectly with the lime-cilantro rice that I paired it with. That will be the next post, because that rice was awesome, too!

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