Enchiladas with Salsa Roja (Red Sauce)
Enchiladas with Salsa Roja (Red Sauce)
Enchiladas are one of those dishes that look a lot harder to make than they actually are. In this recipe, we make a simple chipotle red sauce, steam some chicken in the oven, and fill and roll our tortillas with chicken, beans and/or cheese. Then we bake it all in the oven for this tasty one-pot meal. Sure, there are a few steps, but it’s nothing you can’t handle. And the result is well worth the effort.
Serves 4 to 6.
Ingredients:
6 cloves garlic
1 pound (about 2) boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil, divided
8 (8-inch) or 12 (6-inch) corn or flour tortillas (See Ingredients Explained)
1 (28-ounce) can whole peeled tomatoes, like San Marzano D.O.P. (See Ingredients Explained)
1/2 to 1 chipotle in adobo (See Ingredients Explained)
1 (15-ounce) can black or pinto beans (optional)
9 ounces grated Monterey jack or cheddar cheese
1/2 bunch cilantro, finely chopped (about 1/4 cup)
1 bunch scallions, white and light green parts only, thinly sliced (about 1/4 cup)
Steps:
1. Heat a broiler to high and place an oven rack about 6 inches underneath it. Place the garlic peel-on on a small baking sheet and place under the broiler until slightly charred, about 7 minutes. Let cool. Adjust the oven temperature to 350°F.
2. Place a large piece of foil, at least 1 1/2 feet long, flat on a workspace. Place the chicken breast pieces on one side of the foil and sprinkle them generously with salt and pepper. Drizzle 1 tablespoon of oil over the chicken, rubbing it into the pieces to coat. Fold one side of the foil over the chicken to create a fully sealed but loose pouch, set on a baking sheet and cook in the oven until no longer pink inside, about 25 minutes.
3. Meanwhile, Place another large piece of foil flat on a work surface. Set the tortillas on one side. Fold the other side over and cinch the edges to create a tight pouch. Warm in the oven for about 15 minutes. Keep in the foil until ready to use.
4. Increase the oven temperature to 425°F.
5. Peel the garlic and place in a blender or food processor along with the tomatoes and chipotle in adobo. Process until smooth.
6. Set a medium saucepan over medium heat. Add 1 tablespoon of remaining oil. Once hot, add the pureed tomato mixture. Bring to a simmer and cook for about 5 minutes. Season to taste with salt and pepper.
7. Carefully open the chicken pouch and let cool slightly. Once cool enough to handle, pull the chicken into shreds using two forks. Transfer the chicken and its juices to a medium bowl. Season the chicken to taste with salt and pepper, then pour half of the tomato sauce over the chicken and toss to combine. Taste again and adjust with more salt and pepper, as needed.
8. Coat the bottom of a 9-by-13-inch baking dish with a thin layer of the remaining sauce.
9. Working one tortilla at a time, spoon about 1/3 packed cup of sauce and chicken along the center of a tortilla, top with some beans, if you choose, and grated cheese, and sprinkle lightly with cilantro and scallions. Roll the tortilla up tightly, then set it edge-side-down in the baking dish. Continue with the remaining tortillas, sauce, chicken, beans (if using) cheese, cilantro and scallions, laying each tightly next to the other. Coat each tortilla cylinder with the remaining red sauce and top with the remaining grated cheese. Bake enchiladas on the top rack of the oven until the cheese bubbles and browns in spots, 15 to 20 minutes. Garnish with remaining cilantro and scallions and serve immediately.