Red chili chicken enchiladas( Cook's Illustrated).....

I was actually quite excited today. I didnt have to work and I could actually cook for myself and Robin. I also got a great surprise this morning. Robin actually made me breakfast. I forgot to take a picture of it though. She made me a toasted Western which is essentially an egg sandwich. I requested green onion in mine on lightly toasted bread. I also didnt want to see any brown on the egg. Let's just say two out of three aint bad!! Seriously though, it was a good breakfast and I was almost giddy that she made it. It's the little things people!!

Since I had nothing else to do today but cook, I made these enchilada's. Like all Cook's Illustrated recipes, it takes time. A simple enchilada sauce is made with plain tomatoe sauce and spices. Cook's uses chicken thigh, I used breast with no ill effects. I also made homeade black beans and spanish rice. I used brown rice for the extra health benefit( and because I was out of white and didnt want to go to the store).




Chicken Enchiladas with Red Chile Sauce
10 enchiladas, serving 4 or 5




If you prefer, Monterey Jack can be used instead of cheddar, or, for a mellower flavor and creamier texture, try substituting an equal amount of farmers' cheese.
INGREDIENTS


Sauce and Filling

1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese , grated (2 cups)

Tortillas and Toppings

10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes , quartered



See Illustrations Below: Assembling Enchilidas

1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. TO ASSEMBLE: Follow illustrations below to heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.