Wednesday, March 9, 2011
This recipe is all about the sauce. I've never made homemade enchilada sauce, and boy, have I been missing out! I've always just bought a can of it at the grocery store. I don't buy it often because I don't really like it. I ran across this recipe on Annie Eats, and the sauce seemed easy enough so I gave it a try. OMG - best sauce ever!!!!! I can't believe I waited so long to make enchilada sauce from scratch! I will never ever buy canned enchilada sauce again.
adapted from Annie Eats
1 medium onion, chopped fine
1 jalapenos, seeded and chopped fine (leave the seeds in for more heat)
1 tsp canola oil
3 cloves garlic, minced
3 Tbsp chili powder
2 tsp cumin
1 Tbsp sugar
2 (8oz.) can tomato sauce
1 cup water
Salt and pepper
3 cups cooked chicken breast, shredded
2 cups shredded sharp white cheddar cheese, divided (or any Mexican blend cheese)
6 (8-inch) golden blend tortillas
Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce and water. Bring the sauce to a simmer, lower the heat and cook until thickened, about 10-15 minutes.
Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and jalapeno to extract as much liquid as possible. Return sauce to pan and nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is warm, approximately 10 minutes. Transfer the chicken to a plate and set aside to cool.
Preheat the oven to 425˚ F. Spray a 9-inch baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 10-15 seconds, until warm. Spoon approximately 1/2 cup chicken evenly down the center of a tortilla, top with 2 Tbsp cheese (or more) . 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.
Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly. (this will help the tortillas stay crispy and not get soggy)
Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for 5 more minutes, until the cheese is browned (or turn on the broiler). Remove from the oven and let stand 10 minutes before serving.
Cooked by Steph & Eaten by Tadd 3/09/2011