For some reason, I always thought that enchiladas weren't easy to make, but Rachael Ray's recipe for Firecracker Enchiladas proved me wrong. After his first bite of the enchiladas, my husband declared that they were better than any he'd had in a restaurant. See why I keep him around? The praise for these enchiladas has been repeated every time I have made them.
So what's so good about these little guys? Well, I'd have to say they have a great balance of heat and flavor. However, as the chef and cleaner-uper, I also have to say that the use of rotisserie chicken makes the recipe super easy. The hardest part for me is not ripping the tortillas when dipping them in the sauce.
Make sure you plan a little extra time to make these though, since they are from Every Day with Rachael Ray and are not intended to be a 30-minute meal. I served them with some green beans (boiled for a few minutes, then sauteed with EVOO and garlic). Here's the recipe with my comments in brackets:
3 tablespoons vegetable oil
1 large onion, finely chopped
3 tablespoons flour
One 29-ounce can tomato sauce [make sure you pick one that doesn't have a bunch of added sugar.]
1 tablespoon chili powder
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
One 2-pound rotisserie chicken, meat shredded
1 pound muenster cheese, grated [I loved the use of muenster, but you could also use one of those Mexican cheese blends, which would also save the time and mess of grating the cheese.]
3 chipotle chiles in adobo sauce, seeded and finely chopped
Twelve 6-inch corn tortillas
1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.