Enchiladas
I love warm carb-filled comfort food on a cold fall day. But all too often those dishes can be a little bland. What I really crave is warm, cheesy comfort food with some kick! This may be the reason for my obsession/ love affair with great Tex-Mex dishes. They provide all of the things you love in comfort food- cheese, carbs, baked dishes warm and gooey from the oven; but they are miles away from boring!
Enchiladas sum up everything I love about both comfort food and Tex-Mex. This recipe balances spicy chili peppers, rich cheese and sweet corn. This recipe definitely has some kick. If you are not a fan of spicy food, dial back the chili peppers or eliminate them entirely.
Frying the tortillas before wrapping and baking the enchiladas prevents the tortillas from getting soggy in the sauce. It adds a few minutes of time but is well worth it. This recipe beats any take-out or restaurant enchiladas I’ve ever had (and I’ve tried a lot!). Give it a try the next cold fall day!
Enchiladas
Adapted from America’s Test Kitchen
Sauce and Filling
1 1/2 Tbsp vegetable oil
1 medium onion, chopped fine
3 medium garlic cloves, minced or pressed through a garlic press (about 1 Tbsp)
3 Tbsp chili powder
2 tsp ground coriander
2 tsp ground cumin
2 tsp sugar
1/2 tsp table salt
1-3 chilis in adobo sauce, minced (depending on your preferred heat level)
12 ounces boneless skinless chicken thighs (about 4 thighs), trimmed and cut into 1/4-inch wide strips
2 (8-oz) cans tomato sauce
3/4 cup water
1/2 cup frying oil (peanut, canola or vegetable) or more if necessary (see directions)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/2 cup coarsley chopped fresh cilantro leaves
1 cup frozen corn
Tortillas and Toppings
10 (6-inch) corn tortillas
3/4 cup of Mexican crema, sour cream or sharp cheddar cheese, shredded
3/4 cup sour cream
1 medium, ripe, avocado, diced medium
5 romaine lettuce leaves, shredded
Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the garlic, chili powder, coriander, cumin, sugar, salt and chilis in adobo and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and cook, stirring constantly, until coated with the spices, about 30 seconds. Add the tomato sauce and water, stir to separate the chicken pieces, and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the chicken is cooked through and the flavours have melded, about 8 minutes. Pour the mixture through a medium-mesh strainer into a medium bowl, pressing on the chicken and onions to extract as much sauce as possible; set the sauce aside. Transfer the chicken mixture to a large plate; place in the freezer for 10 minutes to cool, then combine with the cheddar, cilantro, and corn in a medium bowl.
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 400 degrees.
Smear the bottom of a 13 by 9-inch baking dish with 3/4 cup of the chili sauce.
Pour approximately 1 inch of frying oil in a cast iron frying pan or skillet. Heat the oil in the skillet over medium-high heat until the oil is 350 degrees or until a piece of tortillas sizzles but does not burn on impact. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the chicken mixture evenly among the tortillas. Roll each tortilla tightly by hand and place, seam side down, side by side on the sauce in the baking dish. Pour the remaining chili sauce over top of the enchiladas. Use the back of the spoon to spread the sauce so it coats the top of each tortillas. Drizzle the top with the Mexican crema, sour cream or shredded cheddar cheese.
Spray a piece of aluminum foil and cover the baking dish. Bake the enchiladas on the lower-middle rack until heated through and the cheese is melted, 20-25 minutes. Uncover and serve immediately, passing the avocados, lettuce and lime wedges separately.