7.19.2014

Mel's Kitchen Cafe

So, I love trying new recipes.  It is so much fun seeing how they turn out and putting them together in the kitchen.  I am pretty picky about which ones I keep just because there are so many good recipes out there nowadays via the internet.  When I put together my two week meal plans, I usually use a couple recipes we already know and love and then I pretty much always go to this website, melskitchencafe.com, to get the rest.  If you haven't been to it, go to it...now!  It is amazing food.  She makes everything from scratch, which I love, and everything I have made from her site has turned out so yummy.  She is definitely my go to site way more than even pinterest for recipes.  Well, now that I have talked it up so much, I need to share one of my favorite recipes from her.  There are so so many, but this one we made recently and I am craving it right now.  I have a couple great enchilada recipes, but Danny mentioned he would love some red sauce enchiladas and so I went to Mel's site and found one. It is so yummy and we both ate way too much.  I love that it is from scratch and has so much flavor to it.  Enjoy!
Red Chile Sauce Chicken Enchiladas
YIELD: MAKES 12 ENCHILADAS
INGREDIENTS
  • 1 medium onion, chopped fine
  • 1 jalapeno, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medium cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 2 (8-oz) cans tomato sauce
  • 1 cup water
  • 1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey jack cheese
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
  • cooking spray
  • salt and ground black pepper
DIRECTIONS
  1. In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
  2. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
  3. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
  4. Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
  5. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
  6. Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
  7. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
  8. Serve with sour cream, guacamole, salsa, additional cilantro, if desired.
NOTES
Make Ahead Instructions: Follow the recipe, letting the sauce, onions and chicken come to room temperature before assembling the enchiladas. Finish following the recipe instructions and instead of baking, cover the pan with a layer of tin foil and refrigerate for up to 12 hours. Bake covered for 20 minutes, uncover and bake an additional 5-10 minutes. Alternately, the assembled enchiladas can be covered with a double layer of tin foil and put inside a jumbo-size ziploc bag (if you don’t have a jumbo-sized bag, make sure the edges of the pan are sealed well with tin foil). Freeze for up to 2-3 months. Bake from frozen, baking for 1 1/2 hours covered at 350 degrees F. Uncover and bake an additional hour until hot and bubbly.

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