Everyone loves enchiladas and this recipe from NYT Cooking is tasty and satisfying. You can used canned enchilada sauce or make your own from the recipe below. Use leftover cooked chicken, meat from a rotisserie chicken or roast a large chicken breast.

Avoiding Additives and Preservatives

Check the dried spices and tortillas to make sure they don’t contain colour or additives. I use Better Than Bouillon paste for the stock and Simple brand tomato paste. Check the cheddar to make sure it does not contain colour.

Chicken enchiladas

Ingredients:

Enchilada sauce

3 tablespoons (45 ml) vegetable oil

2 tablespoons (30 ml) all-purpose flour

¼ cup (60 ml) chili powder

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) dried oregano

½ teaspoon (2.5 ml) ground cumin

½ teaspoon (2.5 ml) black pepper

½ teaspoon (2.5 ml) kosher salt

2 tablespoons (30 ml) tomato paste

3 cups (750 ml) low-sodium chicken, mushroom or vegetable stock

Enchiladas

¼ cup (60 ml) vegetable oil

12 (6-inch/15-cm) corn tortillas

½ medium white onion, chopped

1 medium poblano or green bell pepper, stemmed, seeded and chopped

3 garlic cloves, finely chopped

2 large tomatoes, cored and finely chopped

Kosher salt

2 cups (500 ml) cooked shredded chicken (from a roast chicken or rotisserie chicken)

2 ½ cups (625 ml) enchilada sauce, canned or homemade

12 ounces (340 g/3 cups/750 ml) sharp Cheddar, shredded

Preparation:

Enchilada sauce

Heat oil in a large saucepan over medium. Add flour and cook, stirring frequently until clumps have disappeared and mixture is bubbling, about 1 minute. Add chili powder, garlic powder, onion powder, oregano, cumin, pepper and salt. Cook, stirring frequently, until a thick paste forms. Use the back of a spoon to smash and smear the paste onto the bottom of the pot, until very fragrant, about 1 minute. Add the tomato paste, stirring until caramelized, about 1 minute.

Whisk in chicken broth until no lumps remain. Bring to a boil over high, then reduce to medium and simmer until the sauce thickens slightly, about 5 minutes. Remove from heat and let cool. Transfer to an airtight container and refrigerate for up to a week or freeze for up to 3 months. Makes 2 ½ cups (625 ml).

Enchiladas

Heat the oven to 400 degrees F (204 degrees C). Using 2 tablespoons (30 ml) of the oil, lightly brush both sides of each tortilla. Heat a large skillet or griddle over medium-high and, working in batches, cook tortillas until lightly browned and just starting to crisp but still pliable, 45 seconds to 1 minute per side. (This will prevent the tortillas from completely falling apart while cooking.) Set aside.

Heat the remaining 2 tablespoons (30 ml) of oil in a large skillet over medium-high and cook onion, poblano, garlic, tomatoes and juices, and 1 teaspoon (5 ml) salt, stirring and scraping up any browned bits, until most of the liquid has evaporated and tomatoes begin to stick to the skillet, 9 to 11 minutes. Stir in chicken, ½ cup (125 ml) enchilada sauce and ½ teaspoon (2.5 ml) salt until combined and just warmed through; remove from heat. Taste and season with additional salt, if necessary.

Pour ½ cup (125 ml) enchilada sauce into a 9-by-13-inch (23-by33-cm) baking dish, spreading to cover the bottom. Working one at a time, arrange a scant ¼ cup (60 ml) of chicken down the centre of the tortilla, roll to secure the filling and place seam side down in the baking dish. Repeat with remaining tortillas and chicken, making sure they’re nestled right up against each other.

Pour the remaining enchilada sauce over the tortillas, then scatter cheese on top. Bake until the sauce is bubbling and the cheese is just beginning to brown, 15 to 20 minutes. For leftovers, divide remaining enchiladas into portions of 2 or 3; wrap each portion tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal and freeze for up to 3 months. Serves 6.

From NYT Cooking