Chicken Enchiladas with Red Sauce

I made it to the East Coast! With all the travelling I've been doing for work I haven't had time for cooking, but this past weekend I made a point to try something new. Since there aren't many Mexican restaurants to satisfy my regular cravings like in Texas, I realized I'll have to learn how to make it myself. A new challenge! I started off with something easy, a basic Mexican dish of enchiladas, pice de gallo, and tomato-based salsa.

I bought most of the fresh ingredient at a local produce stand, which was great. There are tons of them around here. The tomatoes were sweet and juicy, and the jalapenos were very fresh. As a bonus, I also got a basil plant for $2! The hardest ingredient to find was the dried red chile peppers. After going to a (way overpriced) specialty store with no luck, I was shocked to find them at the local Food Lion in the Mexican food section. Score!

RECIPE - Enchiladas

Chicken:

1 lb bonless skinless chicken breasts

1/4 onion

1/2 tomato

1 sprig fresh cilantro

4 1/4 cup low-sodium chicken broth

Sauce:

15 dried New Mexico red chile peppers

1/2 tomato, seeded and cut into 1" pieces

1/4 medium onion, cut into 1" pieces

1 clove garlic

2 sprigs fresh cilantro

1/2 tsp dried oregano

12 corn tortillas (6" diameter)

1/4 white onion, minced

1/2 cup Monterey Jack cheese, grated

In a large saucepan over medium heat, combine chicken, tomato, onion, cilantro, and 4 cups of chicken broth. Simmer for 10 minutes, until chicken is cooked through. Remove chicken from pan and cool to room temperature. Shred chicken into thin slivers. Strain the cooking liquid into a measuring cup and reserve for the sauce (need about 3 1/2 cups).

Stem dried chile peppers, tear open, and discard ribs and seeds. Put chile peppers back into large saucepan and cover with 3 cups of the reserved chicken liquid. Simmer over low heat for 10 minutes, or until softened.

Transfer chile peppers and 2 cups chicken liquid into blender or food processor. Add tomatoes, onion, garlic, cilantro and oregano; puree until smooth, sauce should be thick but pourable. Season with salt and pepper. Coat 13x9 baking dish wiht nonstick spray. Pour 1/3 of blended sauce into bottom of baking dish.

Place 2 to 3 tbsp of chicken on each tortilla, sprinkle with several minced onions, and roll into a tube. Arrange enchiladas seam side down in the baking dish. Spoon remaining sauce on top. Sprinkle with cheese. Bake enchiladas for 10 to 15 minutes, or until cheese is melted.

Recipes for the pico de gallo and salsa coming next!