Wednesday, December 27, 2006

Enchiladas Range Style

3 tablespoons and two teaspoons Penzey's 9000 chili powder (yes, that is a lot but this is a sauce that isn't poured on, soaking the tortillas, so it's deep and rich tasting).
1 teaspoon Penzey's Ancho Chili Powder
2 Tbsp. flour
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 heaping tsp.Penzey's Italian seasoning ( or any type Italian seasoning)
1 teaspoon wild honey
2 cups chicken or turkey stock (broth)
3 Tbsp. vegetable oil divided
1 (15.5 oz.) can black beans, drained and rinsed
2 and 1/4 cups chopped cooked leftover chicken or turkey
1 cup Vidalia onion, diced
1 (4 oz.) can chopped green chiles
2 to 2 and 1/2 cups shredded cheese ( I used low fat)
8-10 flour tortillas, regular or whole wheat.

Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.
Heat 2 T oil in saucepan over low for a few minutes. Add in seasonings and stir. Add in flour and honey and stir to make a paste. Add in chicken broth, whisking constantly, raising heat to medium. Bring to a gentle boil, whisking, then simmer on low for 10-15 minutes to thicken, whisking as it does (though, towards the last couple of minutes you can just whisk it every minute or so).

Heat 1 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramelized (adding another tablespoon of oil if it starts to stick) adding in drained chilies as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.

To assemble. Get 8-10 tortillas (not the huge burrito sized). Drizzle a tablespoon or so of the sauce down the center of the tortilla. Top with beans, chicken/chili mixture and some cheese (the amount you can grab with the end of all your fingers). Roll up and place seam side down in the pan. Drizzle remaining sauce over the top. Bake 20 minutes, sprinkle with remaining cheese and bake another 5-10 minutes, until melted. Serve with salad and condiments of your choice (I had mine with just salad and vinaigrette and a a pitcher of something cool. It's smoky and you'll feel the heat at the back of your throat but it's not overpowering.

Bake at 350 degrees for 20 minutes. Then remove and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

1 comment:

  1. I'm trying this when (and if) I get home again. I need something to remind me what non-airline food tastes like. Of course I'm already thinking I'll substitute some pork loaded up with powdered chipotle peppers. A good dose of smoke and heat would certainly revive my taste buds right about now!


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