Thursday, January 11, 2007

Chicken Enchiladas or Vegan Enchiladas

Adapted from Gourmet

6-8 boneless, skinless chicken breast or 12-14 - thighs or ground tofu
1 1/2 carton low-salt vegetable broth/faux chicken broth

3 tablespoons olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
10-12 medium tomatillos - approx roasted
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 tablespoons chili powder
1 tsp chipotle peppers in adobe sauce (can be found canned) or use the powder
1/2 ounce semisweet chocolate or vegan dark chocolate

16 5- to 6-inch corn tortillas
1 pound jalepeno Monterey Jack cheese, coarsely grated (about 4 1/2 cups), or soy cheese

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Shred chicken coarsely (use a large blade on food processor); transfer to large bowl.
Heat 3 tablespoons oil in large saucepan over medium-low heat. Add onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Add chopped tomatillos. Mix in chili powder and chipotle peppers; cook 10 minutes while gradually adding in the broth until desired consistancy is reached. Using a hand blender or food processor blitz the mixture briefly, so some texture remains. Return to skillet, add chocolate and adjust the liquid ; season with salt and pepper. Cool.

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Dip each tortilla into the sauce using tongs, or your fingers if you are brave. Spoon 3 tablespoons cheese, and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas,

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes. Serve with guacamole - my version is just chopped avocado, lime juice, zest and 1T veganase, and fresh salsa - Que Pasa has a good version.

Attention - this maybe a little bland for your taste buds - this is a work in progress - next time I'm considering adding sauted onions to the mix or using ground beef instead, in which case you would still use chicken stock for the sauce.

1 comment:

Therese said...

Interesting to know.