{"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

Ingredients<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Sauce and Filling<\/td>\n<\/tr>\n
1 1\/2<\/td>\ntablespoons vegetable oil or corn oil<\/td>\n<\/tr>\n
1<\/td>\nmedium onion ,chopped fine (about 1 cup)<\/td>\n<\/tr>\n
3<\/td>\nmedium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)<\/td>\n<\/tr>\n
3<\/td>\ntablespoons chili powder<\/td>\n<\/tr>\n
2<\/td>\nteaspoons ground coriander<\/td>\n<\/tr>\n
2<\/td>\nteaspoons ground cumin<\/td>\n<\/tr>\n
1\/2<\/td>\nteaspoon table salt<\/td>\n<\/tr>\n
2<\/td>\nteaspoons granulated sugar<\/td>\n<\/tr>\n
12<\/td>\nounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1\/4-inch-wide strips<\/td>\n<\/tr>\n
2<\/td>\ncans tomato sauce (8 ounces each)<\/td>\n<\/tr>\n
1\/2<\/td>\ncup chopped fresh cilantro leaves<\/td>\n<\/tr>\n
<\/td>\n1 can (4 ounces) pickled jalape\u00f1os , drained and chopped (about 1\/4 cup)<\/td>\n<\/tr>\n
8<\/td>\nounces sharp cheddar cheese , grated (2 cups)<\/td>\n<\/tr>\n
Tortillas and Toppings<\/td>\n<\/tr>\n
10<\/td>\ncorn tortillas (six-inch)<\/td>\n<\/tr>\n
<\/td>\nVegetable cooking spray<\/td>\n<\/tr>\n
3<\/td>\nounces grated sharp cheddar cheese (3\/4 cup)<\/td>\n<\/tr>\n
3\/4<\/td>\ncup sour cream<\/td>\n<\/tr>\n
1<\/td>\navocado , diced medium<\/td>\n<\/tr>\n
5<\/td>\nleaves romaine lettuce washed, dried, and shredded<\/td>\n<\/tr>\n
2<\/td>\nlimes , quartered<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h4>\n
    \n
  1. FOR THE SAUCE AND FILLING:<\/strong> 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 3\/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.<\/li>\n
  2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.<\/li>\n
  3. TO ASSEMBLE:<\/strong> 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.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    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],"class_list":["post-682","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chicken","tag-mexican"],"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}]}}