chicken and cheese enchildas...

So, it finally the weekend! Yeah!! We made it. All in all an interesting week to say the least. I have taken care of all those lovely household chores and now am ready for some good eats!

My husband grew up in Oklahoma the land of chicken fried steak, barbeque beef brisket and buttermilk biscuits w/sausage gravy. Being only four hours from the Texas/Oklahoma border his second favorite food group is TexMex. Mind you, he married a girl from the Chesapeake Bay who had never heard of stuffed pablano peppers or huevos rancheros. So early in our marriage I perfected my homemade taco seasoning mix as well as my tortilla frying skills but that's as far as I got. It's only in the past few years that I have branched out and learned a few new recipes like these Easy Chicken Enchiladas.

These have become a regular visitor to family table. A real comfort food for my hubby. The jewel of this recipe is the Fast Enchilada Sauce. You will never want to eat canned sauce again. It is simple and so flavorful. I keep all the ingredients on hand all the time now. I use it over any type of enchilada or huevos rancheros.

So if your looking for something with a little kick and a lot of comfort, give this recipe a shot.

Celebrate the Feast!

Easy Chicken Enchiladas
recipe from The American Test Kitchen Family Cookbook

3 cups cooked chicken, shredded (1 1/2 pounds)
12 ounces sharp cheddar cheese, shredded (3 cups)
2 1/2 cups enchilada sauce (recipe to follow)
1 -2 (4oz) cans chopped green chilies, drained
1/2 cup minced fresh cilantro
salt and pepper
12 (6-inch) soft corn tortillas
lime wedges for serving

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Combine the chicken, 2 cups of the cheddar, 1/2 cup of the enchilada sauce, the chilies and cilantro. Season with salt and pepper to taste.

Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave in high until warm and pliable, 40-60 seconds.

Spread the warm tortillas out over a clean counter. Place 1/3 cup of the chicken mixture evenly down the center of each tortilla. Tightly roll the tortilla around the filling, then lay seam side down in a 9x13-inch baking dish lightly coated with vegetable oil spray.

Lightly spray the enchiladas with vegetable oil spray . Pour 1 cup of the remaining sauce over the enchiladas to coat thoroughly. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas. Cover the baking dish with foil and bake until the enchiladas are heated through, 20-25 minutes.

Remove the foil and continue to bake until the cheddar browns, about 5 minutes longer. Serve, passing the remaining 1 cup of sauce and the lime wedges separately.

Fast Enchilada Sauce

1 tablespoon vegetable oil
1 onion, minced
1/2 teaspoon salt
3 tablespoons chili powder
3 garlic cloves, minced
2 teaspoons cumin
2 teaspoons sugar
2 (8oz) cans tomato sauce
1/2 cup water

Heat the oil in a 12-inch skillet over medium heat until simmering. Add the onion, salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce, and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.