Chicken Enchiladas – A small batch

July 27, 2010 at 12:09 pm Leave a comment

chicken enchiladas

Inspired by a recipe on America’s Test Kitchen, same ingredients, same steps, just less.

1 chicken breast, sliced into strips
1 small or medium onion, chopped
1 clove garlic, minced
2 teaspoons oil
1/2 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
salt and pepper to taste
1  8 ounce can tomato sauce
a splash of water
4 or 5 tortillas
1  4 ounce can chopped pickled chilies
1/2 cup shredded cheese

Heat oil in medium sauce pan
add onions, cooking until translucent but not brown
add garlic
add chili powder, coriander, cumin, sugar, salt and pepper
stir and cook about a minute to bloom the spices
add chicken and coat with the spices, and the chicken begins to cook
add tomato sauce and water
simmer for 8 minutes
Remove chicken from sauce with a slotted spoon, onto a plate
refrigerate for 20-30 minutes
Heat oven to 350°

Add canned chilies and cheese to cooled chicken
fill, roll, and sauce enchiladas
bake for 20-25 minutes

This recipe can easily be doubled


Entry filed under: For One or Two, Main Course, Popular Ethnic Dishes, Tex Mex. Tags: , .

Why all the small batches? Chocolate Pudding

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