Friday, August 20, 2010

Easy Chicken Enchiladas

 I may have mentioned it before, but I am perpetually on the hunt for the "perfect" chicken enchilada.  My husband so *kindly* pointed out that I have a million chicken enchilada recipes as I was making this.  I agreed with him, and informed him that this was yet a different one from the ones I've made in the past.  These were by far the simplest that I have made, and this recipe doesn't have a long laundry list of ingredients.  They were quite tasty as well!  Two Thumbs Up, once again, for America's Test Kitchen!

I apologize for the picture--it is hard to photograph enchiladas in an attractive way!  Don't let that keep you from trying these yummies!

Easy Chicken Enchiladas
Source:  America's Test Kitchen Family Cookbook

3 cups shredded cooked chicken (1 1/2 pounds, which is about 2 chicken breasts)*
12 oz. sharp cheddar cheese (3 cups)
2 1/2 cups enchilada sauce**(recipe follows)
1 to 2 cans chopped green chilies (4 oz. can), drained
1/2 cup fresh cilantro, minced
salt and pepper
12 (6-inch) corn tortillas

*I toss my frozen chicken breasts into the crock pot, add some water, and cook on low 4-6 hours.  When done, it will shred perfectly and easily with two forks.

**Fast Enchilada Sauce
1 tbl. canola or olive oil
1 onion, minced
1/2 tsp. salt
3 tbl. chili powder
3 garlic cloves, pressed
2 tsp. cumin
2 tsp. sugar
2 (8-oz.) cans tomato sauce
1/2 cup water
salt and pepper to taste

In a medium saucepan, heat the oil over medium heat until shimmering.  Add the onion and salt and cook until softened, about 5 minutes.  Stir in the chili powder, garlic, cumin, and sugar.  Cook until fragrant, about 15 seconds.  Stir in the tomato sauce and water.  Bring to a simmer and cook until slightly thickened, about 5 minutes.  Season with salt and pepper to taste.

Directions for enchiladas:
Preheat oven to 400 degrees.  Spray a 9x13 baking dish with non-stick cooking spray.  Combine the shredded chicken, 2 cups of the cheddar cheese, 1/2 cup of enchilada sauce, the chilies, and cilantro.   Season with salt and pepper to taste.

Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave for 40 seconds until warm and pliable.  (Straight from the fridge, a corn tortilla is too stiff to roll.  This step helps soften them and make them pliable).

Spread the warm tortillas out over a clean counter.  Place 1/3 cup of the chicken mixture evenly down the center of each tortilla.  Tightly roll the tortilla around the filling, then lay seam-side down in a greased 9x13 baking dish.  (You will have to lay 4 of them on top of the others).

Lightly spray the enchiladas with canola cooking spray.  Pour 1 cup of the enchilada sauce over the enchiladas to coat them thoroughly.  Sprinkle the remaining cheese down the center of the enchiladas.  Cover with foil and bake until heated through, about 20-25 minutes.

1 comment:

  1. I adore this recipe! I made a double batch last time... it's just too easy and SO yummy! Man, I'm hungry now :)


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