Red Chile-Chicken Enchiladas
Source of Recipe
Bernice
List of Ingredients
Red Chile-Chicken Enchiladas
3 each of guajillo & ancho chiles, stemmed & seeded
3 cups hot water
1 medium onion, quartered
3 large garlic cloves
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon dried oregano, preferable Mexican
2 tablespoons extra virgin olive oil
2 1/2 cups canned tomato sauce (20 ozs)
1 cup water
salt & freshly ground pepper
Ingredients Enchiladas:
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced (3 cups)
1/2 cup low-sodium chicken broth
4 cups shredded cooked chicken
1 teaspoon ground cumin
1/4 cup chopped cilantro
3/4 lb Monterey Jack cheese, shredded (3 cups), divided
salt & freshly ground pepper
8 tortillas
vegetable oil for frying
chopped red onion, cilantro, hot sauce & sour cream for servingRecipe
Begin with making the Sauce:
In a microwave-safe bowl, cover the chiles with the hot water.
Microwave on HIGH power for 2 minutes, until softened.
Using a slotted spoon, transfer the chiles to a blender.
Add 1 cup of the chile soaking liquid (Step 1), along with the onion, garlic, cumin, coriander & oregano.
Puree in the blender.
In a large saucepan, heat the olive oil over moderately low heat.
Add the tomato sauce & water.
Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing & scraping to remove the skins & any stray seeds.
Cook, stirring occasionally, until the sauce is slightly reduced; about 15 minutes.
Season with salt & pepper.
Then, spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
Meanwhile, make the Enchiladas:
Preheat the oven to 350ºF.
In a large skillet, heat the olive oil.
Add the onion & cook over moderate heat, stirring, until lightly browned; 10 minutes.
Add the broth & cook, stirring, until the onions are very soft & the broth has evaporated; 10 minutes longer.
Transfer to a bowl & let the mixture cool.
Stir in the chicken, cumin, cilantro & half of the shredded cheese.
Season with salt & pepper.
Wipe out the skillet & heat 1/4 inch of vegetable oil in it.
Add the torillas 1 at a time & fry them over low heat just until they are pliable; about 10 seconds each.
Transfer them to a paper towel lined baking sheet & pat them dry.
Spoon 1/4 cup of the chicken filling onto each tortilla & roll them up into a tight cylinder.
Place the cylinders in the baking dishes, seam side down.
Spoon the remaining chile sauce over top of them, spreading the sauce out to cover the enchiladas.
Sprinkle with the remaining shredded cheese. (See Make Ahead Note below.)
Cover the enchiladas with foil wrap & bake in the preheated 350ºF oven for 45 minutes, or until heated through & bubbling.
Remove the foil wrap halfway through the baking process.
Let the enchiladas cook for 10 minutes.
Serve with chopped red onion, cilantro, hot sauce & sour cream.
MAKE AHEAD:
This dish can be prepared through Step 9, then refrigerated.
Return to room temperature before baking, sprinkling with the remaining shredded cheese.
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