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Chicken Enchiladas

Ingredients

Filling

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 3 tablespoons chili powder
  • 3 teaspoons cumin ground
  • 2 teaspoons coriander ground
  • 2 teaspoons sugar
  • 12-16 ounces chicken see note
  • 1 15-ounce can tomato sauce
  • 1 cup water
  • 1 3 or 4 ounce jar green chiles chopped
  • 8 ounces sharp cheddar cheese grated

Final Assembly

  • 8 8-inch flour tortillas
  • 4 ounces sharp cheddar cheese grated
  • 1/2 cup sour cream

Instructions

Filling

  • Using a medium saucepan or dutch oven, heat the oil over medium heat.
  • Add the onion to the hot oil and saute it over medium heat for 5 or 6 minutes until it is softened and golden brown.
  • Add the garlic, chili powder, cumin, coriander, and sugar to the onions. Stir for about a minute.
  • Add the chicken, and stir for another minute or two, coating the chicken with the spices.
  • Add the tomato sauce and water and bring the mixture up to a simmer.  Continue to simmer for about 10 minutes, stirring occasionally.
  • Using a mesh strainer, strain the mixture into a bowl.  Try to get as much liquid into the bowl as possible.
  • Set the bowl with the liquid sauce to the side.  Put the chicken into a medium bowl and chill it in your fridge for a half hour.
  • Have a nice glass of malbec.
  • When the chicken is cooled, add the chiles and 8 ounces of grated cheese to the bowl and mix.

Final Assembly

  • Pre-heat your oven to 400 ºF.
  • Spread about half of the sauce evenly into the bottom of a 13 inch by 9 inch baking dish.
  • Spread about 1/2 cup of chicken mixture into the center of each tortilla.  Roll the tortillas tightly and put them into the baking dis with the seam side down.
  • Spread the rest of the sauce over the tops of the tortillas.  Sprinkle the last 4 ounces of cheddar cheese over the sauce.
  • Cover the baking dish with aluminum foil and bake for about 25 minutes.

Notes

I use leftover rotisserie chicken and shred it for this recipe.  You can use raw chicken and cook it in the sauce,  just trim the chicken pieces and cut them into 1/4 inch wide strips.  I find thighs work best for enchiladas.