TSC's Chicken Enchiladas

   This is one I am very proud of! Enchiladas featuring a number of fresh ingredients, including Cilantro, Onion, and Bell Pepper. These are mild, yet surprisingly flavorful. Great Enchiladas for kids, or those with a delicate stomach. No heartburn here!
 
I have divided this recipe into three parts; THE FILLING, THE SAUCE, and CONSTRUCTION.

PART 1 THE FILLING

GROUP 1 WET/FRESH
2 Tbsp. Olive Oil
2 Lbs. Boneless Chicken Thighs
3 Small Onions
3 Small Tomatoes
1 Bell Pepper
1 Bushel of Cilantro
1.5 Tbsp. Minced Garlic

GROUP 2 DRY/SPICES
1 tsp. Cumin 
3/4 tsp. Coriander
1/2 Tbsp. Chili Powder
1/8 tsp. Cayenne
1/8 tsp. Black Pepper
1/2 tsp. Salt

LET'S BEGIN:

1. Chop Onions, Tomatoes, Bell Pepper, and Cilantro. Put in large bowl and set aside. (When chopping Cilantro, first cut off the stems by chopping the entire bushel just above the tie holding it together.)

2. After measuring out all spices add them to the vegetable bowl.

3. Put Olive Oil in large saute pan.

4. Add chicken and saute until no longer pink.

5. Dump entire bowl of vegetables and spices onto chicken.

6. Saute everything for about 10 minutes on medium-high, or until onions are clear. Add 2 cups of water and cover with lid.

7. Turn down to Medium-Low and let slow-cook for about 1 hour or until chicken can be pulled apart.

8. Remove lid and cook on high to eliminate most of the water. Stir frequently with spatula.

9. When the filling is done put it all back into the large bowl that you used for the vegetables. You don't want to burn your work site!


PART 2 THE SAUCE

INGREDIENTS
1 6 oz. can Tomato Paste
2 cups of Water
1/2 Tbsp. Chili Powder
1 Tsp Cumin
1/2 tsp. Salt
1 Tbsp. Minced Garlic

1. Put water in small sauce pot and turn on med-high. 

2. Add Tomato Paste, and stir until no longer clumpy. 

3. Add Chili Powder, Cumin, Salt, and Garlic. Stir to combine.

4. Simmer for 20 minutes. Stir frequently.

PART 3 CONSTRUCTION

INGREDIENTS
Olive Oil 
about 20 Corn Tortillas
at least 1 lb. Cheddar Cheese
Chicken Filling that you made
Sauce that you made

1. Grate 1 lb. of Cheddar Cheese and place at work site.

2. Bring sauce pot to your work site.

3. Put some Olive Oil in the bottoms of two 9 inch baking dishes or equivalent large baking dish if you have it.

4. Heat 1.5 cups of water in microwave for 2 minutes. Bring to work site.

When you're ready to begin, your work site will look something like this:

5. To roll an Enchilada: 
Take a corn tortilla and submerge in hot water for about 5 seconds. Gently shake off water drops. 
It will be hot, so it won't stay wet. This is just to soften it up for folding without breaking.

Put 2-3 Tbsp. of Chicken Filling on tortilla.

Add 1-2 Tbsp. of Shredded Cheese on top of Chicken.

Put 1 Tbsp. of Sauce on top of Cheese. (save enough sauce and cheese for covering enchiladas.)

Roll it loosely and place in baking dish with opening facing down.

In the picture below: The four on the left have been in hot water, the two on the right were not.

Repeat the rolling process until baking dishes are full. 

(It's OK if some Enchiladas are halfway on top of each other.)


6. Smother all Enchiladas with remaining sauce.

7. Cover enchiladas with remaining cheese.

8. Bake in oven at 400 degrees for 13-15 minutes.

9. Remove from oven and let cool a little before serving.

10. Enjoy!

ALTERATIONS AND ADDITIONS:

Serve with Salsa, Guacamole, or Sour Cream on the side.

In place of the bell pepper you could use a Jalapeno or two, if you prefer spicier Enchiladas.

In place of Chicken you could use Carnitas (pork).

You could use another kind of cheese such as: Pepper Jack, Monterrey Jack, or for a milder taste, even Mozzarella. Or any combination of cheeses.

As an additional topping, before adding the final cheese, you could add sliced Black Olives, or sliced Jalapeno.

To make the sauce spicier add 1/2 to 1 tsp. Cayenne, or some finely chopped Jalapeno.

If you don't like Garlic or Cilantro... Sorry! Garlic and Cilantro are very important colors in this painting, and I wouldn't recommend leaving either of them out.

This recipe is not based on any other recipe. I created this recipe by smelling, tasting, and combining ingredients to achieve my personal ideal Enchiladas.