Enchiladas, with their rich flavors and comforting appeal, are a beloved dish across the United States. Today, we'll delve into the heart of America's Test Kitchen to uncover their secret recipe for Creamy Chicken Enchiladas. Known for its meticulous approach to perfecting recipes, America's Test Kitchen provides us with a version that balances tradition with innovation, ensuring a dish that's not only delicious but also straightforward to prepare in your home kitchen.
Why This Recipe Works
America's Test Kitchen's approach to enchiladas is about maximizing flavor and texture:
- Poaching the Chicken: A method that ensures moist and tender chicken every time.
- Homemade Enchilada Sauce: Fresh ingredients deliver a vibrant sauce that's a far cry from store-bought versions.
- Sour Cream and Cheese: Adding these elements creates a silky, creamy filling that's both rich and satisfying.
Ingredients for Creamy Chicken Enchiladas
Chicken and Filling:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 (about 2 pounds) |
| Water | 1.5 cups |
| Onion, halved | 1 small |
| Bay leaf | 1 |
| Garlic cloves, minced | 2 |
| Cumin | 1 tsp |
| Chili powder | 1/2 tsp |
| Sour cream | 1 cup |
| Monterey Jack cheese, shredded | 1.5 cups |
| Cilantro, chopped | 1/4 cup |
| Salt and pepper to taste |
Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 cup tomato sauce
- 1 cup chicken broth
- Salt to taste
Other:
- 10-12 (6-inch) corn tortillas
- Vegetable oil, for frying
- Additional shredded cheese for topping
🔍 Note: The quality of the ingredients, especially the sour cream, cheese, and spices, significantly impacts the final flavor of your enchiladas.
Step-by-Step Guide to Making Creamy Chicken Enchiladas
Poach the Chicken:
- Combine chicken breasts, water, onion, bay leaf, garlic, cumin, and chili powder in a large pot. Bring to a simmer over medium heat, then reduce to low, cover, and cook until chicken is done (about 15-20 minutes).
- Remove chicken, shred with two forks, and set aside. Strain the poaching liquid and reserve 1⁄2 cup.
Prepare the Filling:
- In a bowl, combine the shredded chicken, sour cream, Monterey Jack cheese, cilantro, and some of the reserved poaching liquid. Mix well until the filling is creamy. Season with salt and pepper.
Make the Enchilada Sauce:
- Heat oil in a saucepan over medium heat. Add flour and chili powder, cook for about 1 minute, stirring constantly.
- Whisk in the remaining spices, tomato sauce, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 8-10 minutes, until the sauce thickens.
Assemble and Bake:
- Heat a bit of oil in a small frying pan, and soften each tortilla for about 10 seconds on each side.
- Coat the bottom of a 9x13 inch baking dish with a thin layer of the sauce.
- Fill each tortilla with the chicken mixture, roll up, and place seam side down in the dish.
- Pour the remaining sauce over the enchiladas and sprinkle with additional cheese.
- Bake at 400°F (200°C) for about 20-25 minutes or until the cheese is melted and bubbly.
🌟 Note: Avoid overfilling the tortillas to prevent them from breaking when you roll them.
Serving Suggestions
These enchiladas are best enjoyed hot from the oven. Here are some serving ideas:
- Garnish: Top with fresh cilantro, diced tomatoes, avocado slices, or a dollop of sour cream.
- Sides: Serve with refried beans, Mexican rice, or a simple green salad with a citrus vinaigrette to balance the richness of the dish.
This Creamy Chicken Enchiladas recipe brings together the comforting flavors of home-cooked Mexican food with a touch of American innovation. The result is a dish that not only celebrates the heritage of enchiladas but also adapts it for modern tastes, ensuring you can enjoy this culinary delight in your own kitchen. Remember, while this recipe originates from America's Test Kitchen, the key is in the preparation and attention to detail, elements that make every bite worth savoring.
Can I prepare this dish ahead of time?
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Absolutely! You can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if they’re going straight from the fridge to the oven.
What are some variations I can try?
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If you’re looking for variations, you could substitute the chicken with shredded beef or pork, or go vegetarian with black beans and cheese. Also, playing with different cheeses like cheddar or queso fresco can offer new flavor profiles.
Can I freeze enchiladas?
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Yes, you can freeze these enchiladas. Bake them first, let them cool, then cover tightly with foil and freeze. When you’re ready to eat, reheat from frozen in a 350°F (175°C) oven until hot throughout, around 45-60 minutes.
