Salsa Rojas Enchiladas (red sauce)

These are a huge crowd pleaser. I grabbed this recipe in 2007 from Emeril Lagasse’s Firehouse Cook-off competition. The flavor pops with the addition of a surprising and unique ingredient, curry. (What!? Trust me, it works.) I usually make the chicken version, but I also use whatever I have on hand (smoked turkey or pork, chipotle beef). This recipe works well with dairy-free ingredients and/or gluten-free tortillas too.

ingredients

Enchilada filling

• 4 boneless, skinless chicken breasts

• 1 (8-ounce) package cream cheese, softened

• 1 medium onion, chopped

• 4oz can chopped green chilies (or 2 fresh chilies, finely chopped)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1-1/2 teaspoons garlic powder\

Enchilada sauce

• 1 (14-ounce) can chopped tomatoes, fire roasted

• 1 (4-ounce) can chopped green chiles (or 2 fresh chilies, finely chopped)

• 1-1/2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon ground curry powder

• 1/2 teaspoon garlic powder

• Hot pepper sauce

• 1 cup sour cream, plus more for garnish

Assemble enchiladas

• Nonstick cooking spray

• 8 large flour tortillas

• 2 cups mozzarella cheese, shredded

• 1 cup Monterey Jack cheese, shredded

• For garnish:

  • Mexi-slaw (shredded green & purple cabbage, cilantro, thinly sliced & seeded jalapeño (1) and poblano (1), thinly sliced radish tossed with equal parts mayo (1/4 cup) and sour cream (1/4 cup), 1 tbsp vinegar, 1tsp sugar, and topped with salted pepita seeds.)

  • Sour cream, avocados, salsa (green, mango salsa)

directions

1.Toss raw chicken in a mixture olive oil, salt, pepper, cumin, and chili powder and grill until just cooked through. Alternately, bake in a 375° oven for 20-30 minutes depending on the thickness of the chicken breast. Let cool for 10-15 minutes and then shred with a fork.

2. Meanwhile, in a blender, combine the tomatoes, chiles, cumin, coriander, curry, and the remaining garlic powder, salt and pepper, and 5 to 6 dashes of hot pepper sauce. Blend until smooth. Add the sour cream and pulse to blend.

3. Next place the cream cheese in the bowl of a mixer and cream until soft. Add onion, half the salt, half the pepper, 1 tsp of garlic powder, and green chilies and mix until combined. Add the cooled chicken and mix until thoroughly mixed.

4. Spray a 9x13-inch pan with cooking spray. Add 1/2 cup of the enchilada sauce to the bottom of the pan - spreading it around so that it coats the bottom. Place the tortillas on work surface and fill each with about 1/4 cup of the chicken mixture and roll into a cylinder. Lay the tortillas evenly in the prepared pan. Continue until you have used all the filling. Pour the enchilada sauce over the tortillas. Cover with foil and bake for 45 minutes at 375°. Remove the foil. Cover with shredded cheese and return to oven for 10-15 minutes or until the cheese is melted. Serve with mexi-slaw, guacamole, salsas, and additional sour cream.

yield

4 servings.