Meal plan Monday 2/8/10

Monday already? Being snowed in sure messes with your sense of time. Sadly, the family still needs to eat so I still must cook....here's what we have planned for this week.

Monday - Crock pot veggie curry - this just keeps getting relocated

Tuesday - Curry Leftovers

Wednesday - Sloppy joes - This is assuming that I can get to the top of our hill and get to the store by then.

Thursday - Chicken stir-fry

Friday - Leftover stir-fry

Saturday - Chicago style deep dish pizza

Sunday - Chicken enchiladas. These are so yummy that I just have to share the recipe!

Sauce and Filling
1 1/2	tablespoons vegetable oil or corn oil
1	medium onion ,chopped fine (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3	tablespoons chili powder
2	teaspoons ground coriander
2	teaspoons ground cumin
1/2	teaspoon table salt
2	teaspoons granulated sugar
12	ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2	cans tomato sauce (8 ounces each)
1/2	cup chopped fresh cilantro leaves
	1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8	ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10	corn tortillas (six-inch)
	Vegetable cooking spray
3	ounces grated sharp cheddar cheese (3/4 cup)
3/4	cup sour cream
1	avocado , diced medium
5	leaves romaine lettuce washed, dried, and shredded
2	limes , quartered

INSTRUCTIONS

1. 1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 3/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.

2. 2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
   

3. 3. TO ASSEMBLE: Fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.

   
   

   This is from Cook's Illustrated