Enchiladus Completus January 6, 2010Posted by Toy Lady in Cooking, Cooking Challenge, Food.
Remember how good they were? And how much work they were?
And do you remember how we’ve decided to have a kind-of, sort-of New Year’s resolution to cook at least one recipe out of each issue of each of the food magazines to which we subscribe?
Well, guess what. We just received our new (February/March) issue of Cook’s Country, and guess what we found? Right in the “30-Minute Supper” section was an intriguing recipe for “Stacked Chicken Enchiladas.”
Oh, really? Interesting. . .
This recipe is full of the same bold flavors that made the original so fantastic, yet the Test Kitchen has managed to find a few ways to sort of streamline it . . . yay! So already, we’re well on our way to fulfilling our solitary excuse for a New Year’s resolution – go team!
So join us for Stacked Chicken Enchiladas, from Cook’s Country magazine, February/March 2010 issue!
Preheat oven to 400°, with rack in middle position.
Cook one finely-chopped onion in saucepan until softened, about 5 minutes. Then add 3 Tbsp. chili powder and 2 tsp. ground cumin and cook, stirring, until fragrant, about 30 seconds. (Remember, both spices have fat-soluble compounds, and cooking them just a bit with the oiled onions will release some of their flavors!)
Then stir in one 8-ounce can of tomato sauce, 3/4 cup of chicken broth (we used homemade stock) and 1/2 tsp. salt. Simmer until slightly thickened, about 5 minutes.
Cover and set aside. (We stuck it on the back burner of the stove, under the oven’s exhaust to help keep it warm.)
Meanwhile, and here’s the sneaky part, pick up a rotisserie chicken at your local supermarket (it shouldn’t be more than about 5 bucks), discard the skin, pull the meat from the bones and shred it into bite-sized pieces. (I’m sure any already cooked chicken (or even beef or pork) would work just fine here. This is just easy!)
Toss together the chicken, 1/4 cup of the sauce, and 1 cup of shredded cheese (you’re going to need a cup and a half altogether – we used a mixture of cheddar and pepper jack that was in the fridge). Set that aside.
The last bit is the corn tortillas – you want a package of 12 6-inch tortillas. Remove the tortillas from the package to a plate, cover with a damp paper towel, and nuke them for about a minute – just until they’re pliable. (Don’t go too long, or they’re dry out!)
Now it’s all assembly.
Spread 1/2 cup of sauce in the bottom of an 8- or 9-inch square baking dish. Lay 4 tortillas over the sauce. Then half the chicken mixture. 4 more tortillas. Half the remaining sauce. All the remaining chicken mixture, then the remaining 4 tortillas, remaining sauce, and sprinkle the last 1/2 cup of cheese over the top of everything.
Cover with foil, and bake (remember – we preheated the oven?) until heated through, about 15 minutes (assuming, of course, that you’ve been keeping each component part warm as you go along).
Remove the foil, and continue baking until cheese is lightly browned, or you just can’t wait any longer to eat – about 5 minutes more.
Now Cook’s Country says this serves 6, which, I’m sure, is fair enough; after all, it’s got the meat from a whole (albeit tiny) chicken, 12 tortillas and 3/4 of a pound of cheese (I think that’s right?).
What they don’t tell you, though, is how to cut an 8-inch square pan into 6 pieces, so Peeps cut it into 4 (the math is so much easier that way!), and the two of us, plus Surly Boy, plus my brother, wiped it out. And we were darned happy to, too.
And there was none for Jarly.
And no, we don’t feed him table scraps, and we don’t give him onions or pepper jack cheese! No matter how many times he tries to lick the counter!
But my goodness, what a difference in him since the last time we had enchiladas, huh?