I made these enchiladas to go with the Salsa Verde from the previous post. Really I wanted to try some homemade tortillas from the farmer's market so I needed a new recipe that I could use them in! They were blue corn tortillas, hence the color in the photos. This was a good one- a little time intensive, but the results were worth it!
Chicken Enchiladas with Red Chile Sauce from Cooks' Illustrated
- 1 medium onion, chopped fine
- 2 jalepenos, seeded and chopped fine
- 1 tsp canola oil
- 3 medium cloves garlic
- 3 Tbs chili powder
- 2 tsp ground cumin
- 3 tsp sugar
- 1 (15 oz) can tomato sauce
- 1 C water
- 1 large beefsteak tomato, seeded and chopped
- 1 lb boneless, skinless chicken breasts
- 1 C extra sharp white cheddar, shredded
- 1 C Monterey Jack cheese, shredded
- 1/2 C minced fresh cilantro
- 12 (6-inch) soft corn tortillas
1. Combine the onion, jalapeno, 1/2 tsp salt, and oil in large saucepan. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened (8-10 minutes).
2. Stir in chili powder, cumin, and sugar; cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened (5 minutes).
3. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (12-20 minutes depending on thickness of chicken). Transfer the chicken to a plate and set aside to cool.
4. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the strained onion mixture to a large bowl and set aside.
5. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 C of the enchilada sauce, 1 C of cheese (1/2 of each kind), and the cilantro. Toss to combine.
6. Warm the tortillas in the microwave until soft and pliable (40-60 seconds). Spread the tortillas on a clean work surface, and spoon 1/3 C of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in greased 9x13 inch baking dish.
7. Lightly spray the tops of the enchiladas with cooking spray. Bake at 425*, uncovered, for about 7 minutes.
8. Reduce heat to 400*. Remove enchiladas and pour sauce evenly on top. (I would use 2/3 of the sauce next time). Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
I wanted to used the lyric New friends and new places to see as the title of this post. Though there is truth in that statement, I write this blog post from my couch in Charlottesville, Virginia. A place that I had come to call home before leaving for Mercy Ships a year ago.
This summer was filled with traveling to visit friends I hadn't seen since leaving last August, hanging out with the family, reunions with ship friends, "working" as the camp nurse at high school youth camp, and figuring out what would follow this past year of change.
Through a series of fortunate events, my friend I met on the ship, Karyn, and I applied for a travel nurse assignment at UVA, in the Pediatric ICU where I had started this journey 3 years ago. Each assignment lasts 13 weeks, so we will be here until just before Thanksgiving.
This transition back to life and work here has been interesting. I'm excited to be back in a familiar place and to catch up with friends who I have missed. There are moments where I slide back into old routines and friendships so easily. And then there are moments where nothing feels the same. My drive to work is the same, but my heart is in a different place. It's with the patients who became friends on the ship. It's with the friends on the ship, waiting to learn where they will go next, as Ebola ravages West Africa.
And all I can do is be here. In Charlottesville. Be here for the easy, fun moments. Be here for the surprisingly difficult moments. Be here to share the stories and the experiences. Be here to listen and to learn. Be here, now.
Did I mention that I am excited to be cooking again? Because I definitely am. A life update would not be complete without sharing a couple of the new recipes I have tried since being back. Another of my favorite parts about Charlottesville is the farmer's markets. Wednesday I picked up some homemade tortillas that I had been wanting to try and a few tomatillos. Enchiladas and homemade salsa verde were on the menu :)
Roasted Tomatilla Salsa Verde
- 1 pound tomatillos
- 2 jalepeno peppers
- 1/2 medium onion, quartered, plus 1/4 cup finely chopped onion
- 2 cloves garlic, peeled
- 1 C chopped cilantro
- 1/3 - 1/2 C water
- salt, pepper, and cumin- to taste
1. Remove tomatillos from husks. Rinse fruit well to remove sap.
2. Cut the stemmed tops off the jalapeños then split them in half. Scrape away the seeds. (For a hotter salsa, leave peppers whole.)
3. Roast tomatillos (whole), jalapenos, onions, and garlic at 450* until slightly charred and tomatillo juices are seeping out. The peppers, onions, and garlic will soften and char the fastest (5-8 minutes). Remove to bowl. Continue roasting the tomatillos for another 5-8
minutes.
4. Allow to cool a few minutes then add ⅓ cup of water. Use a blender (or immersion blender) to puree until desired consistency. Add more water if a thinner consistency is desired.
5. Pour into a bowl, add salt, pepper, and cumin to taste. (Cayenne pepper can be added for heat, if wanted)
6. Stir in the cilantro and the chopped onions. Puree if you don't like chunky salsa. I left mine finely chopped in the salsa for texture.
7. Chill or serve at room temperature.
Best eaten while preparing chicken enchiladas :) Recipe coming soon.
"On My Way" - Phil Collins
