| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons butter
- 1/3 cup broken spaghetti or orzo
- 2 cloves garlic, peeled
- 1 small to medium onion, peeled
- 1 ripe tomato
- 1 cup long-grain rice
- 4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed
- 2 cups chicken stock
- 1 tablespoon olive or vegetable oil
- Generous pinch saffron
- Kosher salt and freshly ground pepper
- 2 cloves garlic, finely chopped
- 1 small to medium onion, chopped
- 1 large bay leaf
- 1 cinnamon stick
- One 32-ounce can tomato sauce
- 1/2 cup slivered almonds, toasted and ground
- 1 tablespoon olive or vegetable oil
- 1 1/2 pounds ground chicken
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 12 corn tortillas, warmed or charred
- 8 ounces queso fresco, crumbled
- Handful fresh cilantro leaves, coarsely chopped
Instructions
- For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
- For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
- For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
- Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.
Reviews
Ok, but I’ve had better
A lttle short on tips, dry would be a good start. I think maybe slightly greasing the pan might also be a welcome tip. The idea of cooking these enchiladas for 30 minutes does them in. DRY is a good choice of words. Try 20 mins and maybe cover them while cooking or lets turn the 400 degree oven down to 350. I would recomnmend saving some sauce and toss on top right before plating.