Tomato Sauced Enchiladas With Sour Cream And Aged Cheese

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 garlic cloves, peeled
• 1 -2 jalapeno chile, stemmed and cut into quarters
• 1 (28 ounce) can diced tomatoes with juice, juice reserved (preferably fire-roasted)
• 1 1/2 tablespoons olive oil, plus some to coat the tortillas
• 2 cups chicken or 2 cups vegetable broth
• 12 (6 inch) corn tortillas
• salt
• 1 1/2 cups coarsely shredded cooked chicken (optional beef or lamb)
• 1/4 cup mexican crema, sour cream or 1/4 cup creme fraiche
• 1 tablespoon whole milk
• 1/2 medium onion, thinly sliced
• 1/2 cup chopped cilantro or 1/2 cup flat leaf parsley
• 1/4 cup queso anejo, romano or 1/4 cup parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 drop garlic and chiles, a piece at a time, into running food processor or blender, letting one piece get finely chopped before adding another one.
• 3 drain tomatoes and reserve juice.
• 4 add tomatoes to food processor or blender and process until smooth.
• 5 heat oil in a medium (3-4 quart) saucepan over medium-high heat.
• 6 add the tomato puree and cook, stirring almost constantly, until mixture has reduced to the consistancy of thick tomato sauce, about 7 minutes.
• 7 add broth and reserved juice from tomatoes.
• 8 simmer over medium-low heat 10 minutes, to combine flavors.
• 9 lay out tortillas on a baking sheet and brush lightly on both sides with oil, stack them in pairs.
• 10 slide tortillas into preheated oven and bake just long enough to make them pliable, about 3 minutes.
• 11 remove from oven and stack tortillas in a single pile; cover with a kitchen towel to keep warm.
• 12 taste and season the sauce with salt usually about 1 teaspoons.
• 13 holding a warm tortilla by one side, carefully dip most of it into the hot sauce, then lay it on a deep dinner plate (preferably warmed), folding in quarters. work quickly to avoid tears in the tortillas.
• 14 do the same with 2 more tortillas, slightly overlapping them.
• 15 ladle a generous 1/4 cup sauce over the tortillas allowing it to pool over and around them.
• 16 if using, scatter the meat on top.
• 17 mix mexican crema, sour cream or creme fraiche with the whole milk and drizzle over.
• 18 sprinkle with onion, cilantro or parsley and cheese.
• 19 prepare remaining tortillas in the same way on three more plates.
• 20 serve immediately.
• 21 refrigerate any leftover sauce.