Cook Loose

Enchiladas basically means "in chilis", which basically refers to the sauce. While it is possible to make enchilada sauce from scratch, it is easier to get it canned and, frankly, the sauce in the can is just fine.

• oil for sauteing
• 2 pounds boneless, skinless chicken, chopped into small chunks
• 1 Tablespoon butter or oil
• 1 Tablespoon flour
• 1 can diced tomatoes 15 oz.
• 1 can green chiles, 7 oz., chopped
• 1/2 onion, diced
• 1 clove garlic, minced or pressed
• 1 Cup sour cream
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper to taste
• 1 can enchilada sauce 15 oz.
• 12 small corn tortillas (I like the thin, white corn ones)
• 1/2 pound shredded cheese (cheddar/colby mix)

Preheat oven to 350. Grease a 9X12 baking pan/dish (either oil spray or vegetable shortening on a paper towel).

Filling

In saute or fry pan, heat oil to cover the bottom then cook the chicken until just done. If necessary, do a couple of batches so that you don't over crowd the pan. Put the chicken aside in a bowl. Heat more oil in the pan and add the chopped onions. As the onions soften, add the garlic. Once the onions are soft and the garlic smells good, add the chopped chiles, cumin and chili powder. Mix together and put in the bowl with the chicken.

In the fry pan make a roux with the butter or oil and the flour. Add the can of diced tomatoes and stir into the roux. As it thickens, add all the chicken mixture and stir until mixed, hot and thickened. Put the mixture back in the bowl. When it has cooled for about 5 minutes or so, mix in the sour cream.

Assembly

Pour enough enchilada sauce to coat the bottom of the baking dish. Pour some of the enchilada sauce in the empty fry pan (OK, you could use a plate, but why dirty another dish). Dip a tortilla in the enchilada sauce in the fry pan so that both sides have a layer of the sauce, but let the excess drip off. Lay the tortilla down and put about 1/4 cup (I use two serving spoons full, but you'll figure out what works) across the middle of it. Roll the tortilla around the filling and lay it in the bottom of the baking dish, with the overlapped side down (this will keep it from unrolling on you). Continue making the enchiladas until the filling is gone and/or the baking dish is full. I get 10-12 enchiladas depending on how tightly I push them together.

Cover the top of the enchiladas with any remaining sauce, then cover with the shredded cheese. You can cover the dish with aluminum foil and refrigerate overnight. Or not.

Bake in the oven for 45 minutes to an hour until the cheese is melted and the enchiladas are hot through and bubbly.

Variation Assembly

In a variation I call EnchiLasagna, I cut the tortillas and layer them to make a lasagna like dish that tastes as great as the original enchiladas, is easy to serve and, because of the name, is kind of fun. Coat the bottom of the baking dish with the enchilada sauce like the "normal" assembly. Lay two tortillas so they are the edges touch in the middle of the pan. Cut one more tortilla in half and line the straight edges with the long middle of the pan. Cut another tortilla into quarters and use the corner pieces to fill in the corners of the pan. See the picture below if that doesn't make sense. In the picture, each color is a tortilla. And, yes, they work better in the pan. I am NOT a graphic artist. (no kidding).

Put 1/2 of the chicken mix, then another layer of tortillas, then the other 1/2 of the chicken, then another layer of tortillas. Pour the remaining enchilada sauce on top, then add the cheese. Cook like before, cut into squares and serve like lasagna.