Enchiladas [with Scratch-Made Sauce]

Dear Saveur, Thank you for styling your enchiladas with onion rings so that my enchiladas could be purdy too. Dear Cooking Light, props on setting the precedent with a recipe for from-scratch enchilada sauce that was much simpler than Saveur's uber authentic one. Dear cream cheese and cheddar cheese, You make everything better. Queen of examples: extra proportions on casseroles.

Dear Teacher Friend C., Even though you were tired and recovering from lingering sickness, you came for Blonder Than She Pays to Be on Monday. You said you came "for the food" after I sent my menu email. That makes my (prideful) heart happy.
Dear Joy the Baker, Your Orange and Avocado Salad paired perfectly with my enchiladas for wintertime. Thanks for your recipe brilliance.

Dear creative inspiration, why do you come so late at night as I type this post? I want to be a better morning person! Dear 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

Cooking spray

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.