Chicken Enchiladas in Sonoran Red Sauce
Ingredientsnon-aerosol cooking spray
1 lbs. skinless, boneless chicken breast meat
1 tsp. granulated garlic powder
dash salt – optional
1 10‑oz. package (12) organic or regular corn tortillas
2 cups (8 oz.) grated reduced-fat cheddar and/or Monterey Jack cheese
1 medium yellow onion, chopped
1 bunch green onions, thinly sliced (5 to 6 stalks)
10 thinly sliced medium to large ripe olives ‑ optional
1 recipe Sonoran Red Enchilada Sauce (recipe follows)
Sonoran Red Enchilada Sauce
5 cups water, divided into 4½ cups and ½ cup
¼ cup plus 2 tbsp. unbleached white or whole wheat flour
2 tbsp. reduced sodium chicken soup base
3 oz. tomato paste (½ a 6 oz. can) Remaining paste can be frozen
2 to 3 cloves fresh garlic, pressed or minced
3 to 5 tbsp. preferably fresh ground chile powder (no salt added)
1 tbsp. ground cinnamon
1 tsp. ground cumin
1 tsp. granulated garlic powder
Cook’s Note: Use a coffee grinder to grind dried whole chilies in to chile powder. Not only is it fresher and more flavorful, you can also better control how spicy it is by the types and the amounts of chile pods, seeds, and veins you grind into your chile powder.
DirectionsI. Bring 2½ cups water, garlic powder, and salt to a boil in a medium sauce pan; add chicken, cover pan, and reduce heat to simmer for 20 minutes. Remove chicken from stock and set aside to cool. Cover and save chicken stock for enchilada sauce.
2. Mix chile powder together with remaining spices in a small bowl and set aside. Shred or cut chicken into small pieces and set aside.
3. Pour 4½ cups room temperature water and/or chicken stock or premade broth into a 4‑quart saucepan. Adding a third of the flour at a time, rapidly whisk into liquid until smooth. Whisk in remaining ½ cup liquid into sauce/slurry followed by chicken soup base, tomato paste, and chile/spice mixture.
4. Cook over medium heat, whisking until sauce reaches a low boil and begins to thicken. Reduce heat to low and cook for 10 minutes, whisking often until sauce has thickened. Remove from heat, adjust seasonings if necessary, cover and set aside.
To Prepare Enchiladas:
1. Spray a large skillet with cooking spray and preheat on medium for 2 minutes. Cook 2 tortillas at a time, 30 to 50 seconds per side. Stack and then cover tortillas with a towel to keep moist. Re-spray skillet every few tortillas.
2. Pour 2½ cups sauce into a 13‑ by 9‑inch baking dish. Adding tortillas one at a time, lightly coat both sides in sauce. Place ¼ cup cheese, 1 tablespoon chopped onion and 1/3 cup chicken in center of tortilla and roll up. Repeat, arranging enchiladas side by side, seam side down in baking dish.
3. Add more sauce to dish as needed to coat tortillas. When dish becomes full, dip tortillas in the pan of sauce and assemble enchiladas on top of the others in dish. Pour 1½ to 2 cups of the remaining sauce over enchiladas, spreading evenly. Make sure not to immerse, as enchiladas will become soggy. Cover with foil and bake 30 minutes or until sauce is bubbling.
4. While enchiladas are baking; re-heat sauce over medium heat stirring frequently until hot.
Once baked remove foil from enchiladas, top with a little more sauce, sprinkle with remaining cheese, followed by green onions and olives. Return to oven and bake uncovered for 2 minutes or until cheese is melted. Extra sauce can be covered and refrigerated for five days or served hot with enchiladas.
NutritionNutrition Information: 2 enchiladas plus 2/3 cup sauce at 250 calories; 10g fat; 14g carbohydrate; 2g fiber; 28g protein; 46mg cholesterol; 670mg sodium
Original Nutritional Information: 2 enchiladas plus 1 cup sauce 700 calories; 53g fat; 32g carbohydrate; 4g fiber; 30g protein; 76mg cholesterol; 1423mg sodium