Chicken Enchiladas with Salsa Roja

IMG_0116_enchiladasI got this recipe from the Latin American Spice & Recipe Kit, which was on clearance at Williams Sonoma.    Not sure if they have any more, but I got mine at the store on Walnut.    It’s a nice box with 6 different mexican spices (Cumin, Guajillo Chili Powder, Achiote Powder, Ancho Chili Powder, Chipotle Chili Powder, and Mexican Oregano).   I’m pretty sure you can buy most of this in the Giant Eagle Mexican section or Reynas in the Strip.    It’s an interesting recipe as in it requires you to make your own enchiladas sauce, but with a blender – it’s very easy to get everything down to a puree.    I was blown away by the tastiness of the sauce paired with the sour cream.   For the radishes, slices seemed kind of big, so I cut it into planks and it was a nice complement to the other flavors.    I might try not to reduce it too much in the pan, because it didn’t seem like I had enough sauce.    Or possibly double the sauce recipe to have enough left over.

IMG_0116_enchiladas_2Another thing I really like was running the tortillas thru the hot oil.   Not only did it get the tortillas very pliable to roll, it added a little crust and really brought out the flavors.    I’ve used this to much success for making soft tacos out of the remaining corn tortillas.   Usually I’ve been more of a flour tortilla guy.   

One last thing, I might keep the enchiladas in the oven a bit longer to warm especially if it’s taking you awhile to assemble the dish.

1 Tbs. ancho chili powder
1 Tbs. guajillo chili powder
¼ tsp. chipotle chili powder
1 can (14 1/2oz./455g) diced tomatoes with juices
1 cup (125 g) chopped white onion, plus ¼ cup (30g) thinly sliced onion
6 garlic cloves
1 tsp. Mexican oregano
½ tsp. cumin
1 tbs. honey
½ tsp kosher salt
½ cup (125ml) chicken broth
4 tbs. canola oil
12 corn tortillas, each about 6 inches (15 cm) in diameter
2 cups (375g) coarsely shredded poached or roasted chicken
1 cup (125g) grated Monterey jack cheese
¼ cup (60g) Mexican crema or sour cream
4 radishes, trimmed and thinly sliced

In a blender, combine the ancho chili powder, guajillo chili powder, chipotle chili powder, tomatoes and their juices, chopped onion, garlic, Mexican oregano, cumin, honey, salt and broth and puree until smooth.

Preheat an oven to 325 degrees.

In a fry pan over medium heat, warm 1 Tbs. of the oil.   Add the chili sauce and cook, stirring occasionally, until thick, about 5 minutes.   Remove from the heat and keep warm.   Spoon a thin layer of the sauce on the bottom of a 9-by-13-inch (23-by-33cm) baking dish and keep warm.

In another fry pan over medium heat, warm the remaining 3 Tbs. oil until sizzling.   Using tongs and a spatula, quickly drag the tortillas one at a time through the oil to soften them on both sides.   Pat dry with paper towels.

Dip a softened tortilla into the chili sauce and lay on a plate.   Spread 2 to 3 Tbs. shredded chicken near the edge closest to you, roll up the tortilla and place, seam side down, in the baking dish.    Repeat with the remaining tortillas and chicken, arranging the rolled tortillas side by side in the dish.   When the dish is filled, spoon the remaining chili sauce evenly over the tortillas and top with the cheese.    Bake the enchiladas until heated through, about 5 minutes.   Divide the enchiladas among warmed individual plates and top with the crema, sliced onions and radishes.   Serve immediately.   Serve 6.

Adapted recipe from Williams-Sonoma Collection, Mexican


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