Tuesday, November 04, 2008

Enchiladas

It's 3:30 pm (Pacific time) on election day, and I'm trying to keep my mind off of my overwhelming anxiety and impatience, so I thought I'd blog a bit to distract me. Keeping CNN on in front of me sure isn't helping!

I made enchiladas last night. We had made tacos the night before, and I had lots of leftover ground beef that I wanted to use up. I used Food Blog Search, and came up with a great one pretty quickly. I was especially excited because it was from America's Test Kitchen, and I've never gone wrong making something from those nice people. It was one of the easiest things I've ever made. Took about 5 minutes of prep time (helped that I already had the meat ready), and was absolutely delish. Will definitely make this again.















A couple of notes: I used ground beef instead of chicken, and omitted the cilantro (I hate it) and green chiles (hubby hates it). Was still incredibly flavorful. I also used canned enchilada sauce, which worked great.

Easy Enchiladas from America's Test Kitchen Family Cookbook
via
Serious Eats
Printable Recipe
-serves 4 to 6

3 cups shredded cooked chicken (1 1/2 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
1 1/2 cup enchilada sauce (canned or homemade—recipe here)
1 to 2 (4-ounce) cans chopped green chiles, drained
1/2 cup minced fresh cilantro
Salt and pepper
12 (6-inch) corn tortillas
Lime wedges, sour cream, diced avocado, and shredded lettuce for serving, optional

1. Heat the oven to 400°F with a rack in the middle position. Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.

2. Stack the tortillas on a plate, cover with plastic wrap, and microwave until warm and pliable, 40-60 seconds.

3. Lightly coat a 9x13 inch baking dish with vegetable oil spray (or just vegetable oil). Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish. You might have to lay a few on top of the others or sideways for everything to fit; it’s ok.

4. Lightly spray the enchiladas with vegetable oil spray (you can skip this step if you don’t have vegetable oil spray; it’s meant to keep the tortillas intact during baking, but this is not crucial). Pour the remaining 1 cup of enchilada sauce all over the enchiladas so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese over all. Cover the dish with foil and bake until the enchiladas are heated through, 20-25 minutes.

5. Remove the foil and bake until the cheddar browns, about 5 minutes more.


2 comments:

Jude said...

Thanks for the recipe.. Sounding like a good idea for the weekend :)

prettydamnfabulous.com said...

Well they certainly LOOK tasty! I might just have to try this one out!

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