I have never known enchiladas to exist without cheese. What’s the point, right?
And then I had these. Chicken Enchiladas with [ the most amazing EVER] Chili Sauce. I kid you not, you will not miss the cheese.
We make these enchiladas once a month or I’ll make a big batch of just the chili sauce and freeze for emergency, “what should we have for dinner” nights. Sometimes I want to hug myself when I discover a container of this in the freezer. Then hugs from my husband.
We’re both mildly obsessed with this, if you couldn’t tell.
These pretty little peppers are the ancho chilies you’ll be searching for at your next grocery store run. I usually can find them in the produce section, usually out of direct sight so may need to ask someone. Or they’ll be down the ethnic aisle.
This is one of those dishes you can make for a crowd and your gluten-loving friend will never question.
Now, it’s Friday. We survived the week and now its time to go be with family and friends and enjoy some down time. We’re celebrating a 30th birthday and get to see my sister so its bound to be a good one. Might even try and squeeze in a pedicure. My bliss.
Happy weekend ~ ps. don’t forget to enter the giveaway for the Samsung Intel Tablet, it ends Sunday!
Chicken Enchiladas with Chili Sauce, Gluten-free
adapted from the Williams Sonoma Cookbook
Makes 12 enchiladas
- 8 dried ancho chiles, seeded
- 1 (14oz) can diced tomatoes with juice
- 1/2 small yellow onion, coarsely chopped
- 6 cloves of garlic
- 1 teaspoon dried oregano
- 1 1/2 cups chicken stock, low sodium
- 4 tablespoons canola oil
- 1 teaspoon sea salt
- 12 corn tortillas – gluten-free
- 2 cups of shredded chicken breasts
note: I found the dried ancho chiles in the produce department
To prepare the salsa – tear the chilis into large pieces. Put them in a large heatproof bowl, add boiling water to cover the chiles. Place a bowl or small plate on top to weigh them down. Soak for about 15 minutes.
Drain the chiles.
In a blender, add chiles, tomatoes (in their juices), chopped onion, garlic, oregano, 1/2 cup chicken stock and blend until smooth.
note: depending on the size of your blender, you may need to do this in batches
Preheat oven to 325 degrees F.
Pour chile salsa into a large pan over medium heat. Continue stirring until it thickens. Add remaining chicken stock and cook, stirring frequently for about 5 minutes. Season with salt.
Remove from heat and set aside – covered.
Create an assembly line – tortillas, sauce, chicken and baking dish.
Spoon a thin layer of the chili sauce on the bottom of a 9×13-inch baking dish.
In a frying pan over medium heat, heat remaining 3 tablespoons of oil until it sizzles.
note: be gentle with the tortillas, depending on the type, they may fall apart. Its okay if they tear a bit, you can form once it’s dipped in the sauce.
With tongs, quickly drop one tortilla into the oil, flip to coat both sides. Remove (with tongs) and carefully place on the plate with chili sauce. spoon a little sauce on top to coat. Add a handful of chicken and spread out in the center of the tortilla. Carefully roll up and place in the baking dish.
Repeat with the remaining tortilla. When the dish is filled, spoon the remaining chile sauce on top of the tortillas.
Bake for 5 minutes.
Remove and ready to serve!
March 21 2013