Best Damn Chicken Enchiladas

Is there one activity in your life that you wished you were not so intimidated with?  My intimidation is cooking.  My sisters and brother have been able to rope this up and turn it into an easy process; yet, for one reason or another the stove, pans, and utensils mock my intentions and if I do let them get under my skin, they win - my creation ruined.  I dream of being a pro in the kitchen, to walk in, stand legs barely hip distance apart, hand on hips - leaning more to my left side, scan the area and start my actions to conquer the mocking and to prove to myself that this task, this activity is not as bad as I think.  

In passing I have mentioned to G that I have made (yes, past tense) tasty chicken enchiladas.  Then a few days ago I said I wanted to make them again.  A shopping trip later there are my ingredients for chicken enchiladas.  Earlier today I did some searching on the internet for a great recipe since I vaguely remember mine to taste...a little bland, perhaps because I boiled the chicken in unflavored water (I hear your cringes now, quiet it down before the utensils hear you and they mock me again).   I binged (bing.com) "best damn chicken enchiladas" and one of the few top caught my eye so I clicked on it, read the ingredients, the "how-to" and thought this would be a delicious one to try.  But before reading everything I notice the site name, blog name and the ingeniunity of it, which made my desire to pro kick ass this kitchen mocking to grow and create my own blog for recipes I make with a catchy, fun name.  Thanks to pinkparsley there was no mocking, no spitting food back into my face, no missed ingredients that failed... her recipe was a surefire for success!

If you know me and my relationship with recipes, I need to read, reread, and reread a recipe, then as I begin to make the dish I reread again and of course throughout the process.  There have been many times that I have forgotten to include an ingredient in several dishes; you got it, I am super special!  And yes, I did tangle a couple items up from this recipe but it didn't matter because my tangled version was mouth watering delicious!

There were just a few things extra I needed for this recipe, like an onion, a jalapeño and a can of tomato sauce, I ran to the store several hours before I needed them so I wouldn't cut time short.  Throughout the day I imagined this process taking at least two hours so when I started it at 7:30pm I stressed a little because G was going to be home not long after 8pm and starving, I was sure.  I know when I am hungry, waiting sucks!  Several people will confirm this and they may have colorful words to replace my "waiting sucks".  Anyway, 7:30 is here so I get things chopping, sautéing, cooking, simmering then  what do you know, I am minutes away from plopping all the ingredients into the tortillas to be filled with cheese, rolled tight then topped with more cheese and tossed into the oven for 20 minutes.  Whew!    We didn't have to wait long at all, it wasn't much longer than 30 minutes when he walked in the door to us sitting down and trying out my new creation.

First bite and I was sold on this recipe, G said it was delicious also!  Next time though, there will need to be more chicken in each tortilla, he says.  Easy to add in more.  Also for the next time I make this, I will add more cumin and chili powder and less sugar (I was excited a recipe not named dessert wanted me to add sugar).  Maybe more than 15 oz of tomato sauce (but not 30, that would become soupy, right?).  Oh, maybe add a couple seeds from the jalapeño.

Take that stove, take that pans, take that utensils, soon you will have nothing on me because step by step, storm by storm, I will conquer and you will oblige.

Happy kitchen time and cheers!

Angela

Here is the recipe I found and my version :)

Chicken Enchiladas with Red Chile Sauce
adapted from Tide and Thyme, orginally from America's Test Kitchen

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 teaspoon canola oil
• 3 medim cloves garlic, minced
• 3 Tablespoons chili powder
• 2 teaspoons ground cumin
• 3 teaspoons sugar
• 1 15-oz can tomato sauce
• 1 cup water
• 1 large beefsteak tomato, seeded and chopped
• 1 pound boneless, skinless chicken breasts (2 large breasts)
• 1 cup extra sharp white cheddar, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• cooking spray
• salt and ground black pepper

Preheat oven to 425.

Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.  Here I added stock, simmered for 10 minutes then transfered only the chicken into a simmering tomato sauce with more spices and  sugar and simmered maybe another 10 minutes. 

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.

Shred the chicken into bite-sized pieces. Add to the onin mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).

Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, etc.