{"id":682,"date":"2009-08-21T21:10:29","date_gmt":"2009-08-22T04:10:29","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=682"},"modified":"2009-08-21T21:11:33","modified_gmt":"2009-08-22T04:11:33","slug":"red-chile-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/red-chile-chicken-enchiladas\/","title":{"rendered":"Red chile chicken enchiladas"},"content":{"rendered":"
10 enchiladas, serving 4 or 5. <\/em><\/p>\n 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.<\/p>\n <\/p>\n 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[33,22],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/682"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=682"}],"version-history":[{"count":2,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/682\/revisions"}],"predecessor-version":[{"id":684,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/682\/revisions\/684"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Ingredients<\/h4>\n
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\n Sauce and Filling<\/td>\n<\/tr>\n \n 1 1\/2<\/td>\n tablespoons vegetable oil or corn oil<\/td>\n<\/tr>\n \n 1<\/td>\n medium onion ,chopped fine (about 1 cup)<\/td>\n<\/tr>\n \n 3<\/td>\n medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)<\/td>\n<\/tr>\n \n 3<\/td>\n tablespoons chili powder<\/td>\n<\/tr>\n \n 2<\/td>\n teaspoons ground coriander<\/td>\n<\/tr>\n \n 2<\/td>\n teaspoons ground cumin<\/td>\n<\/tr>\n \n 1\/2<\/td>\n teaspoon table salt<\/td>\n<\/tr>\n \n 2<\/td>\n teaspoons granulated sugar<\/td>\n<\/tr>\n \n 12<\/td>\n ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1\/4-inch-wide strips<\/td>\n<\/tr>\n \n 2<\/td>\n cans tomato sauce (8 ounces each)<\/td>\n<\/tr>\n \n 1\/2<\/td>\n cup chopped fresh cilantro leaves<\/td>\n<\/tr>\n \n <\/td>\n 1 can (4 ounces) pickled jalape\u00f1os , drained and chopped (about 1\/4 cup)<\/td>\n<\/tr>\n \n 8<\/td>\n ounces sharp cheddar cheese , grated (2 cups)<\/td>\n<\/tr>\n \n Tortillas and Toppings<\/td>\n<\/tr>\n \n 10<\/td>\n corn tortillas (six-inch)<\/td>\n<\/tr>\n \n <\/td>\n Vegetable cooking spray<\/td>\n<\/tr>\n \n 3<\/td>\n ounces grated sharp cheddar cheese (3\/4 cup)<\/td>\n<\/tr>\n \n 3\/4<\/td>\n cup sour cream<\/td>\n<\/tr>\n \n 1<\/td>\n avocado , diced medium<\/td>\n<\/tr>\n \n 5<\/td>\n leaves romaine lettuce washed, dried, and shredded<\/td>\n<\/tr>\n \n 2<\/td>\n limes , quartered<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Instructions<\/h4>\n
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