Wednesday, April 13, 2011
I Don't Have All Day Enchiladas
This name assumes that there ARE enchiladas for which you need all day. It's true. And they're delicious--but that's a post for another day :) These are the ones you want when it's 4:00 and you just can't get enchiladas off your mind.
Have you ever looked at the ingredient list on a can of enchilada sauce? If you have one in your pantry, go look. Or next time you are at the store, check it out. I can't tell you exactly what is in it, because after I read the label several years ago, I have never bought it again. All I can tell you is that it was mostly words I have never heard of. That's not a good sign, especially for something you are going to eat!
Good news! You can make your own enchilada sauce, and it's easy, and it's WAY better than anything you will find in a can! But don't just take my word for it--go make it and find out for yourself! I promise these will satisfy any Mexican/enchilada craving you have! They worked for me!
1 cup salsa
1 cup chicken broth
1 cup tomato sauce
3 oz of 7 oz can chopped green chiles (save other half for filling)
1 tsp chili powder
1 tsp cumin
2 Tbs corn starch
2 Tbs water
squeeze of lime juice
Puree salsa in food processor. Combine first 6 ingredients in sauce pan. Bring to boil, lower heat and simmer for 15 minutes. Combine corn starch and water, stirring until smooth, then slowly pour into sauce while stirring. It may not be necessary to use all of it, just enough that the sauce thickens. Boil for a minute or so to cook out the cornstarch. Remove from heat and cool until ready to use.
2 cups cooked, shredded chicken
1/2 cup fat free sour cream
remaining 4 oz green chiles
1/2 cup shredded cheddar cheese
1/4 cup finely chopped onion
salt and pepper to taste
Combine all ingredients in a medium bowl.
10-12 corn tortillas
1 cup shredded cheddar cheese, for topping
Preheat oven to 350.
Layer tortillas on a sheet pan and lightly toast in the oven (until fragrant, but still pliable); set aside to cool. Coat bottom of 11x9 inch pan with sauce. Spoon about 3 Tbs of chicken filling into a line down the center of each tortilla. Roll tightly and place, seam-side down, in the prepared pan. Ladle sauce over rolled tortillas (I had about 1 cup left over when I was done, but this can be done to preference). Bake, uncovered, for 35 minutes. Sprinkle 1 cup cheddar cheese over the top and return to oven for 10 more minutes. Let cool 10 minutes before serving.
Yield: 4-6 servings
Note: This will easily make enough sauce for a 9x13. Simply add one more cup of chicken to the filling, as well as 1/4 cup more sour cream, and a little more cheese. Toast up an additional 6-8 tortillas.