Freezer Chicken Enchiladas
By Yankee Magazine|Feb 16 2008|
Cook’s Illustrated
Ingredients
1 (29-ounce) can tomato sauce
1/2 medium onion , chopped
3 cloves garlic , minced
1 canned chipotle chile in adobo sauce
1 teaspoon ground cumin
1 teaspoon coriander
1/4 teaspoon table salt
1/2 cup low-sodium chicken broth
1 tablespoon vegetable oil
3 cups shredded cooked chicken
2 1/2 cups shredded Monterey Jack cheese
1/3 cup chopped fresh cilantro leaves
2 tablespoons minced canned pickled jalape
Instructions
1. To make ahead: Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt, and broth in blender until smooth. Heat oil in large nonstick skillet over medium heat until shimmering. Add tomato mixture, bring to boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. Transfer to bowl and refrigerate until cool, about 1 hour.
2. Adjust oven rack to middle position and heat oven to 300 degrees. Toss 3/4 cup sauce with chicken, 1 cup cheese, cilantro, and jalepe
