Wednesday, October 22, 2008

Firecracker Enchiladas

This is one of my favorite enchilada recipes. It actually takes the spot right now as my favorite "red sauce" enchilada, and I have another favorite "green sauce" enchilada as well!

The original recipe is from Rachael Ray but I have made a significant amount of changes over the several times I've made them. When I make them for just Chuck and me, I will assemble all of them, then place half in the baking dish to be broiled; and freeze the other half with reheating instructions. That makes it very easy to just take a whole meal out of the freezer on a busy night, and broiling them makes them taste freshly made!
I served this with Sauteed Corn and Salsa and some roasted zucchini.

Firecracker Enchiladas
adapted from Rachael Ray
Makes about 4 servings

3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
2 cups shredded chicken (about 1 pound chicken or 2 medium-sized breasts)
2 cups shredded cheddar cheese
4 ounce can diced green chiles, drained
Six 10-inch flour tortillas
In a medium saucepan, heat the oil over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
Preheat the broiler. Position top rack about 12 inches from the heat source. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with generous 1/2 cup of chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
Top with the remaining sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.


4 comments:

Melanie said...

Yum, I love enchiladas and these look fantastic. Can't wait to hear more about the green enchiladas!

~Amber~ said...

These look amazing!! I am loving all the ooey gooey sauce. Delicious.

Meg said...

How did you get the pic with BOTH hands in it?!

Colleen said...

@ meg - I had a little help from Chuck!