Tonight we had the Sweet Potato and Chicken Enchiladas that I made last night. No one was happy with it. MR fed the last of his to Lola.
On second thought, Lola was pretty happy with it.
It started with the dried chilis I couldn’t find. I couldn’t make the chili sauce as per the recipe because I used a couple of jalapenos from Mr. Murphy’s garden and the only dried chilis I did find- which were probably hotter than what was in the recipe. The chili sauce was so hot, I couldn’t use it on the enchiladas, resulting in dried tubes of meat. Both Zombiegirl and MR said the enchiladas would have been better with good old-fashioned taco-like meat. Z-girl just shook her head when I told her there were sweet potatoes in it. Then she immediately didn’t like it.
So now I know HOW to make enchiladas, just won’t make it this way. Lesson learned.
Sweet Potato and Chicken Enchiladas
- 3 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 4 cups water
- 1 medium onion, halved and sliced
- 6 cloves garlic, divided
- 2 tablespoons vegetable oil
- 1 medium sweet potato, peeled and grated with a box grater or the shredder plate of a food processor
- 1 teaspoon cider vinegar
- 1/2 teaspoon salt
- 8 ounces boneless skinless chicken breasts (about 2 small)
- 12 corn tortillas
- 1/2 cup grated cheddar cheese
- 4 green onions, thinly sliced
- 1/2 cup cilantro, chopped
- Sour cream
Heat a large sauté pan over medium-high heat. When the pan is hot, add the chiles and toast them about 2 minutes on each side, just until they are fragrant and beginning to darken (do this in batches if you can’t fit all six at once). Set the sauté pan aside.
Put the water in a medium pot and bring to a boil. Add the toasted chiles, half of the sliced onions, and 3 cloves of garlic cut in half. Partially cover the pot, reduce the heat to low and simmer for 30 minutes.
While the chiles simmer, add the vegetable oil to the sauté pan over medium heat. Add the remaining sliced onion and the grated sweet potato. Sauté for about 10 minutes until the onions and potatoes are very soft. Mince the remaining cloves of garlic and add to the onions and potatoes, stirring for about 30 seconds. Remove the pan from the heat and set aside. If a crust formed on the bottom of the sauté pan while the potatoes cooked, deglaze the pan with 1/4 cup of the chile liquid.
After the chiles have simmered for 30 minutes, transfer them, along with the onions and garlic, to a blender or food processor along with 1/2 cup of the liquid (reserve the rest in the pot). Puree until very smooth and then push the puree through a mesh strainer into a small bowl. Discard any solids that remain in the strainer. Stir in the cider vinegar and the salt and then set the chile sauce aside.
Return the pot and the remaining liquid to medium-low heat and bring to a bare simmer. Add the chicken, cover the pot and poach the chicken for 15-20 minutes, until cooked through. Remove the chicken from the liquid to cool slightly and then shred it with a fork. Stir the shredded chicken into the potatoes and onions and season to taste with salt and pepper.
Preheat the oven to 375°F. Assemble the enchiladas. Lightly oil the bottom of a medium baking dish. Divide a few tablespoons of the chicken mixture among the 12 corn tortillas and roll them up into cigar-shapes about 1-inch in diameter. Arrange them, seam-side down, close together in the baking dish. Spread the chile sauce on top of the enchiladas and then top with the grated cheese. Cover the dish with foil and bake for about 30 minutes.
Top the hot enchiladas with the green onions and cilantro and serve with sour cream on the side.
What’s up otherwise?
- The Dutch Oven I ordered came today- it’s a beauty! I can’t wait to cook in it.
- I’m trying VERY hard not to resurrect F*CK You Fridays here on the blog.
- Crying at my Indian fast food place at lunch today was not cool. The guy behind the counter confirmed I was a regular (he asked me if I didn’t want green sauce- he remembered) and I’ll never eat there again since it’s too far to walk from my new location on the West Side. So many things I’m going to miss.
- I started Christmas shopping online with eBates.com. How have I not know about this before? I’ve already built up a nice little account! I’m going to order anyway, why not get something out of it?
- I’m in love with the Kilchers from Alaska: The Last Frontier. I want a homestead.
- Why can’t I make a sourdough starter? I’ve killed the last three I’ve started. More research I guess is in the cards.
- I’m excited about week two of Serious Eats for One Month.