Chicken Enchiladas

Ingredients

• 1 small onion, chopped (about a cup)
• Vegetable oil - grapeseed or olive
• 2 small cloves garlic, minced
• 1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it
• 2 Tbsp red chili powder
• 1 teaspoon sugar
• 1/2 cup to a cup of water
• 12 corn tortillas
• Grapeseed oil, peanut oil or canola oil - a high smoke point vegetable oil
• 2-3 cups of cooked chicken, shredded or chopped
• Salt
• 2 cups grated cheese (about 1/3 lb)

Method

1 Preheat the oven to 350°F.

2 Prepare the sauce. Coat a large ski

llet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more ofthe taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting tothick as it simmers. Remove from heat.

Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.

3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.

4 Prepare the tortillas. There are 2 basic ways to prepare the tortillas - the traditional way of dipping them in the sauce and heating them individually, or the second way when trying to cut down on the fat.

First the traditional way. Heat a small l ight skillet on med-high heat. Add a teaspoon of oil (high smoke point oil as indicated above, we use grapeseed oil) to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to the step 5.

Place a small amount of oil in the skillet to coat the pan. Add a tortilla, flip it to its other side. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet a no ther tortilla. Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil. As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. If you find you need more oil in the pan, add it. With this method, you do NOT get the chili flavor infused in the tortillas. It is a matter of preference. I prefer the first method, excess oil or not, because it has a much richer and spicier flavor.
This is just a guideline and you can do what you want.

Note that because we made this batch the low-fat way, the following photos show tortillas not coated in chili sauce, but the method is the same for if you did.

5 Assemble the enchiladas. Use an 8x12 inch pyrex bak ing dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.

Sprinkle with the remaining grated cheese.

6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil),
guacamole or avocado slices, and sour cream. Garnish with cilantro.

Serves 4.