Enchilada Formula and ATK Recipe

So basically, my enchiladas are 12  tortillas with 1/3 filling of 3 c. meat/beans, 2 c. cheese, 1/2 c. sauce, and chilis&cilantro mixture in each, with 1 c. sauce and 1 c. cheese on top.  This saves me the trouble of frying bland tortillas.

 

Essentials: Easy Enchilada

http://www.seriouseats.com/recipes/2008/03/essentials-easy-enchiladas-recipe.html

Ingredients

• 3 cups shredded cooked chicken (1 1/2 pounds) (used gr. beef)
• 12 ounces sharp cheddar cheese, shredded (3 cups)
• 1 1/2 cup enchilada sauce (canned or homemade--recipe below)
• 1 to 2 (4-ounce) cans chopped green chiles, drained
• 1/2 cup minced fresh cilantro
• Salt and pepper
• 12 (6-inch) corn tortillas
• Lime wedges, sour cream, diced avocado, tomatoes, and shredded lettuce for serving, optional (I would not eat any of these things with enchiladas!)

Procedures

1. Heat oven to 400°F with a rack in the middle. Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
   
   
   2Warm tortillas.
   
   
   3 Lightly grease a 9x13 inch dish. . Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish.
   
   
   4 Lightly spray the enchiladas with vegetable oil spray (opt.). Pour the remaining 1 cup of enchilada sauce  so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese. Cover with foil and bake until  enchiladas are heated through, 20-25 minutes.
   
   
   5 Remove the foil and bake until the cheddar browns, about 5 minutes more.
   
   

   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 [(1 t. honey)]
   • 2 (8-ounce) cans tomato sauce
   • 1/2 cup water

    

   makes 2 1/2 cups. Adapted from The America's Test Kitchen Family Cookbook
   Heat the oil in a 12-inch skillet over medium heat until shimmering. Cook the onion and salt until softened, about 5 minutes. Stir in chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the sauce and water. Simmer until slightly thickened, about 5 minutes. Salt and pepper to taste.