In the KitchenwithBella

This is a classic dish from Melanie’s childhood in Texas, but I’ve only been introduced to it recently as a result of my trips to Texas with her. Oh, I’ve had enchilada dishes before at restaurants in Massachusetts ... or at least they claimed to be enchiladas. I don’t know what they really were, but they weren’t anything like authentic Tex-Mex versions or this recipe which Melanie says comes very close. I’ve included recipes for both green-sauce and red-sauce enchiladas. The recipe is intended to make one variety or the other, not both at once.

Ingredients

Tomatillo Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
3/4 pound small tomatillos, husks and stems removed, each tomatillo quartered (about 1 1/2 cups)
3 large jalapeño chiles, seeded and coarsely chopped (about 1 cup)
1 teaspoon granulated sugar
1/2 teaspoon table salt

Filling for Tomatillo Sauce
2 teaspoons vegetable oil or corn oil
1 medium onion, chopped (about 1 cup)
1 tablespoon ground cumin
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
1/2 cup chopped fresh cilantro leaves
8 ounces sharp cheddar cheese, grated (2 cups)

Sauce and Filling for Red Sauce
1-1/2 Tablespoons vegetable oil or corn oil
1 medium onion, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
3 Tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños, drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese, grated (2 cups)

Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado, diced medium
5 leaves romaine lettuce, washed, dried, and shredded
2 limes, quartered

Directions:

For the tomatillo sauce: 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, topmatillos, jalapenos, sugar and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add 1/3 cup of water and bring to a simmer; reduce heat to medium-low and simmer, uncovered, until tomatillos are softened, about 8 minutes. Transfer mixture to blender and puree until smooth, about 30 seconds; set aside. Rinse out saucepan.

For the filling for the tomatillo sauce: Heat oil in saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stiring ocassionally, until beginning to soften and brown, about 3 minutes, then reduce heat to medium and continue to cook until browned, about 3 minutes longer. Add cumin and cook, stirring frequently, until chicken is cooked through, about 5 minutes. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro and cheese in medium bowl and set aside.

For the red sauce and filling: 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 1/4 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.

For either variety:
Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.

Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla. Sprinkle 1/4 cup grated cheese down center of 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.

Makes 10 enchiladas. Serves 4 or 5

From Cook’s Illustrated magazine.