neon.mamacita
enchiladas with red sauce
Woke up Saturday morning (a little late actually) and was thinking about enchiladas. Turned on PBS, and lo and behold, "America's Test Kitchen" was doing Mexican favorites. They ran through the ingredients so fast, but the enchiladas looked freaking good. So I went to Barnes and Noble, found the cookbook, and sat and copied it by hand in the store. Like I'm gonna pay 30 bucks for one recipe. Silly show thinks its recipes are too good for the Internet. Well, not anymore....
America’s Test Kitchen Enchiladas with Red Sauce
Sauce and Filling
1½ T vegetable oil
1 medium onion, chopped fine (about 1 cup)
1 T minced or pressed garlic
3 T chili powder
2 tsp. ground coriander
2 tsp. ground cumin
½ tsp. salt
2 tsp. sugar
12 ounces boneless/skinless chicken thighs (about 4). Trimmed of fat and cut into ¼” wide strips
2 8oz. cans tomato sauce
¾ cup water
½ cup coarsely chopped fresh cilantro leaves
1 4oz. can pickled jalapenos, drained chopped
8 ounces sharp cheddar, shredded (about two cups)
Tortillas and toppings
10 (6-inch) corn tortillas
Vegetable or cooking spray
3 ounces sharp cheddar shredded
¾ cup sour cream
1 ripe avocado, diced into medium pieces
5 romaine lettuce leaves, shredded
2 limes, quartered
Instructions
1.Heat oil in a medium saucepan over medium/high heat. Add onion. Cook until soft, about 5 minutes. Add garlic, spices and cook stirring for 30 seconds.
2.Add chicken, stir constantly for 30 seconds to coat in spices
3.Add tomato sauce and water, stir to separate chicken pieces. Bring to a simmer.
4.Reduce heat to med/low, simmer uncovered, stirring occasionally. Cook until chicken is cooked through, about 8 minutes.
5.Pour the mixture through a medium mesh strainer into bowl. Press on chicken and onion mixture to get out all the sauce
6.Set sauce aside. Transfer chicken mixture to a large plate, put in freezer for 10 minutes.
7.When chicken is cool, add it to the remaining sauce ingredients (cheese, jalapenos, cilantro) and mix in a bowl.
8.Adjust oven racks to upper and lower-middle positions. Heat to 300°
9.Smear 9x13 baking dish with ¾ cup sauce.
10.Place tortillas on baking sheets. Spray both sides lightly with cooking spray. Bake in 300° oven for 4 minutes, until they are soft and pliable.
11.Place tortillas on work surface. Increase oven temp to 400°. Put 1/3 cup filling onto center of each tortilla.
12.Roll tortillas tightly. Place seam-down on sauce in baking dish, side by side.
13.Pour remaining sauce on top. Spread with spoon to cover/coat evenly.
14.Sprinkle ¾ cup shredded cheese down center of enchiladas.
15.Cover baking dish with foil.
16.Bake on lower-middle rack until heated through. 20-25 minutes.
17.Uncover and serve immediately with extra toppings.
enchiladas with red sauce
Woke up Saturday morning (a little late actually) and was thinking about enchiladas. Turned on PBS, and lo and behold, "America's Test Kitchen" was doing Mexican favorites. They ran through the ingredients so fast, but the enchiladas looked freaking good. So I went to Barnes and Noble, found the cookbook, and sat and copied it by hand in the store. Like I'm gonna pay 30 bucks for one recipe. Silly show thinks its recipes are too good for the Internet. Well, not anymore....
America’s Test Kitchen Enchiladas with Red Sauce
Sauce and Filling
1½ T vegetable oil
1 medium onion, chopped fine (about 1 cup)
1 T minced or pressed garlic
3 T chili powder
2 tsp. ground coriander
2 tsp. ground cumin
½ tsp. salt
2 tsp. sugar
12 ounces boneless/skinless chicken thighs (about 4). Trimmed of fat and cut into ¼” wide strips
2 8oz. cans tomato sauce
¾ cup water
½ cup coarsely chopped fresh cilantro leaves
1 4oz. can pickled jalapenos, drained chopped
8 ounces sharp cheddar, shredded (about two cups)
Tortillas and toppings
10 (6-inch) corn tortillas
Vegetable or cooking spray
3 ounces sharp cheddar shredded
¾ cup sour cream
1 ripe avocado, diced into medium pieces
5 romaine lettuce leaves, shredded
2 limes, quartered
Instructions
1.Heat oil in a medium saucepan over medium/high heat. Add onion. Cook until soft, about 5 minutes. Add garlic, spices and cook stirring for 30 seconds.
2.Add chicken, stir constantly for 30 seconds to coat in spices
3.Add tomato sauce and water, stir to separate chicken pieces. Bring to a simmer.
4.Reduce heat to med/low, simmer uncovered, stirring occasionally. Cook until chicken is cooked through, about 8 minutes.
5.Pour the mixture through a medium mesh strainer into bowl. Press on chicken and onion mixture to get out all the sauce
6.Set sauce aside. Transfer chicken mixture to a large plate, put in freezer for 10 minutes.
7.When chicken is cool, add it to the remaining sauce ingredients (cheese, jalapenos, cilantro) and mix in a bowl.
8.Adjust oven racks to upper and lower-middle positions. Heat to 300°
9.Smear 9x13 baking dish with ¾ cup sauce.
10.Place tortillas on baking sheets. Spray both sides lightly with cooking spray. Bake in 300° oven for 4 minutes, until they are soft and pliable.
11.Place tortillas on work surface. Increase oven temp to 400°. Put 1/3 cup filling onto center of each tortilla.
12.Roll tortillas tightly. Place seam-down on sauce in baking dish, side by side.
13.Pour remaining sauce on top. Spread with spoon to cover/coat evenly.
14.Sprinkle ¾ cup shredded cheese down center of enchiladas.
15.Cover baking dish with foil.
16.Bake on lower-middle rack until heated through. 20-25 minutes.
17.Uncover and serve immediately with extra toppings.