Essentials: Easy Enchiladas Recipe

Name: Essentials: Easy Enchiladas Recipe
Ingredients: 3 cups shredded cooked chicken (1 1/2 pounds); 12 ounces sharp cheddar cheese, shredded (3 cups); 1 1/2 cup enchilada sauce (canned or homemade--recipe below); 1 to 2 (4-ounce) cans chopped green chiles, drained; 1/2 cup minced fresh cilantro; Salt and pepper; 12 (6-inch) corn tortillas; Lime wedges, sour cream, diced avocado, and shredded lettuce for serving, optional (I would not eat any of these things with enchiladas!); 1 tablespoon vegetable oil; 1 onion, minced; 1/2 teaspoon salt; 3 tablespoons chili powder; 3 garlic cloves, minced; 2 teaspoons cumin; 2 teaspoons sugar; 2 (8-ounce) cans tomato sauce; 1/2 cup water

17 ingredients

7 steps

Ingredients

3 cups shredded cooked chicken (1 1/2 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
1 1/2 cup enchilada sauce (canned or homemade--recipe below)
1 to 2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
Salt and pepper
12 (6-inch) corn tortillas
Lime wedges, sour cream, diced avocado, and shredded lettuce for serving, optional (I would not eat any of these things with enchiladas!)
1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8-ounce) cans tomato sauce
1/2 cup water

Directions

1

Heat the oven to 400°F with a rack in the middle position. Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
2

Stack the tortillas on a plate, cover with plastic wrap, and microwave until warm and pliable, 40-60 seconds.
3

Lightly coat a 9x13 inch baking dish with vegetable oil spray (or just vegetable oil). Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish. You might have to lay a few on top of the others or sideways for everything to fit; it's ok.
4

Lightly spray the enchiladas with vegetable oil spray (you can skip this step if you don't have vegetable oil spray; it's meant to keep the tortillas intact during baking, but this is not crucial). Pour the remaining 1 cup of enchilada sauce all over the enchiladas so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese over all. Cover the dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
5

Remove the foil and bake until the cheddar browns, about 5 minutes more.
6

makes about 2 1/2 cups. Adapted from The America's Test Kitchen Family Cookbook
7

Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.