Dear Joy the Baker, Your Orange and Avocado Salad paired perfectly with my enchiladas for wintertime. Thanks for your recipe brilliance.
Today's Letters, I love the honest intentionality with which you express yourself in the blogosphere and with which you seem to live your life. Hopefully you will be okay that I copycatted your style in this post.
Enchiladas (with Scratch-Made Sauce)
Adapted from Cooking Light
4 boneless, skinless chicken breasts, cooked and shredded
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
4 tablespoons chopped cilantro
Salt and pepper, to taste
1 tablespoon olive oil
2 onions, one chopped and one sliced
5 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper (omit if you want less spice)
1/4 teaspoon ground cumin
1 cup chicken broth
3/4 cup water
1 (14.5-ounce) can diced tomatoes with chilies (buy without chilies if you want less spice)
16 (6-inch) corn tortillas, divided
1 cup shredded cheddar cheese
Preheat oven to 375°.
Place chicken in a medium bowl; stir in cream cheese, cilantro, salt and pepper.
Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 4 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 2 tortillas into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender and process until smooth; or blend with an immersion blender.
Spread some tomato mixture, about ½ cup, in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining tortillas according to package directions. Spoon about chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Set onion slices on top (optional) to your pleasing and sprinkle with cheddar cheese.
Bake at 375° for 25 minutes or until bubbly and lightly browned.