Why not put a platter of enchiladas out for a party or bring them to your next potluck? The enchiladas are easy to make, you can use any meaty filling you like—or black beans, corn, and avocado for a vegetarian filling—and a saucy platter of enchiladas is always a crowd-pleaser.
This recipe, originally developed by a friend of Chris Prosperi’s from Mexico, includes a surprise ingredient. Two tablespoons of peanut butter amps up the sauce’s creaminess and adds a slightly sweet umami note guests will be hard-pressed to identify (though, for safety, never keep nut ingredients or any allergen a secret!). The sauce is nuanced, uniquely flavored, and wildly delicious. These enchiladas are exactly what party food should be.
Photo: Annie/Flickr, creative commons
- 10 8-in flour tortillas (you could substitute corn tortillas, if you like)
- 2 cups shredded cooked chicken
- 3-1/2 cups shredded cheddar and Monterey jack mix
- 4 plum tomatoes cut in half-length wise and sliced (2 ounces)
- 10 strips crispy bacon
- 2-1/4 ounces Ancho Chili dried (about 4 med. chilies)
- 6 cups warm water
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 2 tablespoons peanut butter
- 2 teaspoons corn starch
- 1 teaspoon water
- Soak chili in the 6 cups water for 5 minutes.
- When slightly softened pull tops off chili and remove seeds this can be done by filling the pepper with water and then pouring out the seed with the water.
- Place seeded chili in pot with strained water and boil on high heat for 15 minutes.
- The chilies are ready when you pick up with a fork and they fall back into the water.
- Strain and reserve cooking liquid.
- Place peppers in blender with 2 cups of the cooking liquid and puree.
- Add cumin, garlic powder, salt, and peanut butter and puree a little more.
- Return to pot and bring back to simmer and thicken with cornstarch and water slurry. Set aside.
- Lay out tortilla and place ¼ cup cheese in center, the desired amount of shredded chicken (divide the 2 cups into 10 equal parts, or make some enchiladas with and some without the chicken), and top with 4 slices of tomato and 1 slice of bacon.
- Roll bottom up then fold in ends and continue to roll.
- Arrange in a 9 x13 baking pan and pour a little sauce over the top of each enchilada making sure you coat the whole top.
- Pour in rest of sauce and top with remanding 1 cup cheese.
- Cover with foil and bake in 350 degree oven for 25 minutes.
