Chicken Enchiladas with Chili Sauce

Published May 1, 2003.

Mexican cooking is notoriously time-consuming but delivers rich, deep flavors. Could we produce a reasonably authentic chicken enchilada with far less work?

The Problem

Chicken enchiladas are a complete meal that offers a rich and complex combination of flavors, textures, and ingredients. The problem with preparing enchiladas at home is that traditional cooking methods require a whole day of preparation.

The Goal

A recipe for an Americanized version of chicken enchiladas that could be made in 90 minutes from start to finish.

The Solution

To save time preparing the tortillas, spray them with vegetable oil and warm them on a baking sheet in the oven. For the sauce, use chili powder instead of whole dried chiles, and add other dried spices to enhance the flavor. Cook the chicken right in the sauce to add flavor to both. Use Monterey Jack and cheddar cheese in the filling, along with canned jalapenos and fresh cilantro. Serve with sour cream, romaine lettuce, and avocado. Start to finish, these chicken enchiladas take less than an hour and a half to make.

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