Enchiladas are so messy. How can anyone make them look good? Regardless of what they look like, they are delicious. This is another weekend recipe, albeit one that makes enough leftovers that they can easily stretch to another meal. Especially when you serve them with a scoop of refried beans.
(from Cook’s Illustrated #62)
1.5T veg oil
1 med onion, chopped fine
3 med garlic cloves, minced
3T chili powder
2t ground coriander
2t ground cumin
12oz boneless, skinless chicken thighs, cut into 0.25″ strips
16oz tomato sauce
0.5c chopped cilantro
4oz pickled jalapeños, drained & chopped
11oz shredded sharp cheddar
10 6″ corn tortillas
Heat oil & sauté onion. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant. Add chicken, stirring constantly, until coated with spices. Add tomato sauce & 0.75c water. Stir to separate chicken slices. Bring to simmer, cook for 8 minutes. Pour mixture through strainer into medium bowl. Transfer chicken to plate to cool. Combine chicken with cilantro, jalapeños, and cheese in medium bowl.
Heat oven to 300F. Heat tortillas for about 4 minutes. Once tortillas are heated, increase oven temp to 400F. Smear bottom of 9×13 pan with 0.75c chili sauce. Fill each tortilla with 1/3c filling. Roll each tortilla tightly, place in baking dish, seam-side down. Pour remaining sauce over enchiladas. Sprinkle an additional 3oz cheese over top.
Cover pan with aluminum foiled, bake for 20 minutes. Uncover & serve immediately, passing lettuce, sour cream, avocado, and lime wedges separately.
I freaking love tortilla soup. I love its warmth, its spiciness, how filling it is, and I love that it’s a soup the rest of my family will eat. I’m the soup person in my family, and finding one that we all like can be a challenge. This is a go-to. Note: this is a weekend recipe, not a weeknight recipe. It takes 60-90 minutes to make, so unless you have extra time, don’t try to squeeze it in after work.
Tortilla Soup tortilla strips 8 6″ corn tortillas, cut into 0.5″ wide strips
2 bone-in, skin-on chicken breasts (or 4 bone-in, skin-on thighs)
8c chicken broth (you can used canned, but homemade is yummier)
1 large white onion, root end trimmed, and quartered
4 medium garlic cloves, peeled
8-10 sprigs fresh cilantro
1 sprig fresh oregano
2 medium tomatoes, cored, quartered
0.5 medium jalapeño
1 chipotle chile in adobo + 1t sauce
1T veg oil
1 lime, cut in wedges
1 avocado, diced fine
8 oz cotija (crumbled) or monterey jack (cubed)
Heat oven to 425F. Spread tortilla strips on baking sheet, drizzle with oil, sprinkle with salt. Cook for 7 minutes, flip strips over, cook for another 7 minutes.
While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, oregano, and 0.5t salt to boil. Simmer for 20 minutes, or until chicken is cooked through. Transfer chicken to plate (or cutting board), and strain broth into bowl. Discard solids in strainer.
While broth is simmering, puree tomatoes, remaining onion and garlic cloves, jalapeño, chipotle, and adobo sauce in food processor until smooth. Once broth is strained, use soup pan to heat veg oil over high heat until shimmering. Add puree and cook (still over high heat), stirring nearly constantly, until mixture has darkened in color and most of water has evaporated – about 10 minutes. Stir strained broth back into tomato mixture. Bring to boil, then let simmer for 15 minutes.
Cut chicken meat into 0.25″ cubes. Add to broth, then simmer for about 5 minutes. To serve, place portion of tortilla strips in bowl, ladle soup into bowls, pass garnishes separately.