When it comes to being a Howard, there are some things that are just inherent. Enjoying Southwestern food is one of them- due to the amount of extended family and roots planted in New Mexico and the cuisine there. I’ve been eating enchiladas since I was old enough to chew…red or green, especially spicy or mild, they are truly a staple of my culinary heritage.
My paternal Grandmother taught me much of what I know when it comes to cooking. I vividly remember watching her making red enchiladas, which were always very simple. They amounted to dried chilies de-seeded and pureed with olive oil and water in a blender. Fresh corn tortillas were doused in hot oil before a quick swim in the sauce, then layered with grated cheddar and baked until bubbly. The green version was a different story and always involved fire-roasted chilies with pulled chicken and a varying degree of spice that was dependent on that season’s batch.
When I decided to reinvent this dish, marrying the green and red became compulsory. Asking me to choose between the two is an impossible task as each offer such different flavor, heat and complexity. My ideal enchilada combines them both in a happy result of creamy and spicy.
The green chile accented filling in this recipe, combined with the rich simplicity of the red sauce that is laid over top, intermingle to result in my favorite comfort food of all time. They are indeed part contemporary, part Gramma’s kitchen and oh-so-good. The use of flour tortillas is quite unconventional and you can sub corn if that’s what you prefer. Make a whole batch and keep the leftovers in the fridge- and you will not be disappointed later in the week when you reheat and kick back with a fine margarita.
Here's the recipe-
Chicken Enchiladas with Red Chile Sauce
For the Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon flour
1/4 cup chili powder
2 ½ cups chicken stock
6 ounces tomato paste
1 teaspoon ground cumin
1 teaspoon salt
Freshly ground pepper to taste
In a medium saucepan heat oil/butter until melted, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, and cumin. Whisk to combine, add salt and pepper. Reduce heat to low and simmer while preparing enchiladas.
For the Filling:
1 red onion, chopped
1 tablespoon olive oil
1- 4 oz. can chopped green chilies
2 lbs. chicken breast, cooked and shredded
8oz. cream cheese, softened
1 cup sour cream
2 c. shredded cheddar cheese
2 c. shredded Monterey jack cheese
Salt, pepper
8 medium sized flour tortillas
Preheat the oven to 350 degrees. Sauté onion in 1 tbsp. of olive oil until soft, add green chilies and chicken, stir and set aside. Cream together the sour cream and cream cheese until smooth. Mix in 1 cup of cheddar and 1 cup of Monterey jack cheese, season with salt and pepper to taste. Fold in the warm chicken mixture.
Pour 2 ladles of enchilada sauce in the bottom of a 13 x 9 glass or non-stick pan. Lay out tortillas one at a time and line the middle with the chicken/cheese mixture; fold each side over to create a roll. Line them up in the pan and pour over the rest of the red sauce. Combine the remaining cheeses and sprinkle evenly over the top. Bake uncovered for 30-35 minutes.
This article appears in Apr 15-21, 2009.