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The way Enchilladas should be
I made Chicken Enchilladas yesterday, and they turned out really well! So I thought I'd share...
I cooked four small breasts of chicken (in an iron skillet on the stove top for half and hour, covered, in a small ammount of water), roasted a red bell pepper (in the oven at 425 for half an hour), and warmed up a can of cheesy refried beans. For some reason I didn't have any taco or enchillada sauce mix, so I added about a tablespoonfull of chili sauce mix plus some cumin to the beans, and also mixed in about 2 tablespoons of cream cheese. 4 min. in the microwave got that hot.
meanwhile, I made up a spicy tomato sauce - I cooked 1/4 cup chopped sweet onion and two cloves of garlic in some butter in a small saucepan until the onion was just tender, not brown. Then I added a teaspoon of minced ginger (we keep a jar in the fridge), a can (maybe 14 oz?) of Hunts tomato sauce, 1/2 teaspoon of salt, a teaspoon of sugar, a teaspoon of cumin, and two and a half tablespoons of the Chili sauce mix. Then I chopped up the roasted red pepper and threw about half of that in the sauce as well.
To construct the enchilladas, I spread the bean mixture on one side of a flour tortilla, then added cubed cooked chicken and chopped red pepper and rolled it up. arranging three of these (I was using the large tortillas) in a lasagna-style baking dish, I then poured the tomato sauce mixture over the top and sprinkled it all liberally with almost 2 cups of shredded Monterey Jack cheese. Cooked that at 350 for half an hour.
They were really good.
I cooked four small breasts of chicken (in an iron skillet on the stove top for half and hour, covered, in a small ammount of water), roasted a red bell pepper (in the oven at 425 for half an hour), and warmed up a can of cheesy refried beans. For some reason I didn't have any taco or enchillada sauce mix, so I added about a tablespoonfull of chili sauce mix plus some cumin to the beans, and also mixed in about 2 tablespoons of cream cheese. 4 min. in the microwave got that hot.
meanwhile, I made up a spicy tomato sauce - I cooked 1/4 cup chopped sweet onion and two cloves of garlic in some butter in a small saucepan until the onion was just tender, not brown. Then I added a teaspoon of minced ginger (we keep a jar in the fridge), a can (maybe 14 oz?) of Hunts tomato sauce, 1/2 teaspoon of salt, a teaspoon of sugar, a teaspoon of cumin, and two and a half tablespoons of the Chili sauce mix. Then I chopped up the roasted red pepper and threw about half of that in the sauce as well.
To construct the enchilladas, I spread the bean mixture on one side of a flour tortilla, then added cubed cooked chicken and chopped red pepper and rolled it up. arranging three of these (I was using the large tortillas) in a lasagna-style baking dish, I then poured the tomato sauce mixture over the top and sprinkled it all liberally with almost 2 cups of shredded Monterey Jack cheese. Cooked that at 350 for half an hour.
They were really good.