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| Assembled enchiladas - ready for baking |
So I had some leftover chicken and I was trying to figure out what to do with it. I wanted something that I could easily bake in our toaster oven rather than the full-size oven. I hit upon the idea of enchiladas which are pretty easy to assemble and are a tasty meal. This recipe is entirely invented; I did not have any reference. I don't know how "authentic" it is, but it's tasty anyway.
Enchilada Sauce - for 8 enchiladas
Ingredients
1 small onion, chopped roughly
1 or 2 dried chiles (I used Ancho, because that's what I had on hand)
2 tsp oil
8 ounces tomato sauce
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, minced or pressed
1/4 tsp salt
1/4 tsp dried oregano
1/2 cup water
Filling
8 corn tortillas
About 1 1/2 cups diced chicken, beans, cheese, etc.
Oil for frying
Instructions
Saute the onion and dried chile in the oil until the onion begins to soften. Add the dried spices and tomato sauce, cook over low heat until the onion and chiles are soft. Add water as necessary to keep the sauce at a pretty thin consistency. After the onion has softened and the flavors are blended, use an immersion blender or regular blender to make the sauce more homogeneous.
Assembly and Baking
To assemble the dish, you'll need about 8 corn tortillas and about 1/8 inch of oil in a small skillet. Heat the oil until it is hot and then fry each tortilla for just a few seconds until it softens. Remove each tortilla from the oil and allow it to drain on a paper towel. Next you'll want to pour about one third of the sauce over the bottom of your pan to cover it. The pan I made mine in is one that came with my toaster oven - about 7 x 10 inches, and only about 1/2 inch deep.
Finally take your filling - in my case diced chicken - and roll it inside each tortilla, placing the tortilla into the pan with the rolled edges down. Pour the remaining sauce over the rolled tortillas, and top with grated cheese. Bake for about 30 minutes at 350 degrees.
Ingredients
1 small onion, chopped roughly
1 or 2 dried chiles (I used Ancho, because that's what I had on hand)
2 tsp oil
8 ounces tomato sauce
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, minced or pressed
1/4 tsp salt
1/4 tsp dried oregano
1/2 cup water
Filling
8 corn tortillas
About 1 1/2 cups diced chicken, beans, cheese, etc.
Oil for frying
Instructions
Saute the onion and dried chile in the oil until the onion begins to soften. Add the dried spices and tomato sauce, cook over low heat until the onion and chiles are soft. Add water as necessary to keep the sauce at a pretty thin consistency. After the onion has softened and the flavors are blended, use an immersion blender or regular blender to make the sauce more homogeneous.
Assembly and Baking
To assemble the dish, you'll need about 8 corn tortillas and about 1/8 inch of oil in a small skillet. Heat the oil until it is hot and then fry each tortilla for just a few seconds until it softens. Remove each tortilla from the oil and allow it to drain on a paper towel. Next you'll want to pour about one third of the sauce over the bottom of your pan to cover it. The pan I made mine in is one that came with my toaster oven - about 7 x 10 inches, and only about 1/2 inch deep.
Finally take your filling - in my case diced chicken - and roll it inside each tortilla, placing the tortilla into the pan with the rolled edges down. Pour the remaining sauce over the rolled tortillas, and top with grated cheese. Bake for about 30 minutes at 350 degrees.
