Our make ahead this week is a simple chicken enchilada. Some nice comfort food because the Polar Vortex is supposed to hit us later in the week. We were also able to find blue corn tortillas at the market this morning so got even more excited. We decided to make our own sauce to see how it would turn out.
- 4 vine ripe tomatoes, roughly chopped
- handful of cherry tomatoes
- 1 onion, diced
- Chili powder
- Coriander
- Cumin
- Fenugreek powder
- Cayenne pepper
- Cinnamon
- Salt
- 2 Cups chicken broth
Saute the tomatoes and onion until the tomatoes are starting to fall apart and the onions become translucent. Add all the spices and chicken broth and simmer for about 15 minutes. Put everything into a blender and whiz it up. Put back in pan and reduce until it gets to the right consistency, about 15 minutes for us.
Meanwhile, we poached 2 chicken breasts in broth to make shredded chicken. You could just you a rotisserie chicken to make it easier. Mix some of the sauce with the shredded chicken and a handful of chopped cilantro and 1/2 a diced onion.
To make the enchiladas, warm up the corn tortillas in damp paper towels in the microwave for about 30-45 seconds. Fill each tortilla with the chicken mixture and roll placing seam side down in a 9×13 pan. Continue until you run out of filling. Pour rest of sauce over the top and top with shredded cheese. This week we used a cheddar-jack blend with some cotija that we had leftover from last weeks corn salsa. Bake uncovered at 375 degrees for about 20 minutes or until it is nice a bubbly. We heated it up mostly in the oven and then popped it in the microwave for about 4 minutes because we were hungry.
Working Dad Cooks 