There are those that will tell you that there are more than one way to make an enchilada and while there is more than one sauce, more than one stuffing, or more than one topping there is not more than one way that you should make it or there should not be.
I was recently confronted by an individual who will remain nameless who thought the way to make enchiladas was to make a soup and boil the heck out of the meat then drain the juice down the drain and as someone who has actually lived in a Hispanic culture and has learned the right way to make them I was needlessly to say appalled at the thought of such a waste of flavor.
If you are reading this blog than you know that the flavor is the whole reason that we cook to create as much good flavor as we can and place it into our dishes is the only reason beyond the need to survive that we should strive for that said I figure now was a good time to post how to make enchiladas I hope you all enjoy.
Chicken Enchiladas
2 pounds chicken (preferably breasts but any will do)
1 cup chipotle or 1/2 cup jalapeno peppers finely diced
1 1/2 cups onions minced
1/2 cup minced garlic
2 cups tomatos finely diced
1/2 cup fresh cilantro minced
1 cup fresh lime juice
2 tablespoons of salt
1 teaspoon cumin
2 packages of corn tortillas
Directions
In large mixing bowl allow raw chicken to marinate with lime juice, garlic , cilantro and cumin overnight
this is to maximize the flavor when you cook it but for a short cup one can make the time for one hour to two.
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| Shredded Chicken |
Take marinated chicken out of the bowl reserve the marinade and either place chicken in a pan on the stove and cook till there is no pink in the middle or place in oven at 350 degrees till completely cooked and allow to cool completely. Once cooled shred chicken by pulling apart with fingers till it resembles the picture.
Next take remaining marinade, tomatos, onions, chicken and peppers and warm in a pan on stove top over medium heat till hot and well combined remove
from heat and prepare one of the following sauces
Mexican Red Sauce
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce
Directions:
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Cream Cheese and Sour cream Sauce
1 pkg cream cheese
1 small tub sour cream
1 can creme of chicken
1 1/2 cup water
Directions
combine all ingredients in medium sauce pan over medium heat over medium heat
until smooth and use immediately.
Chile Verde Sauce (green sauce)
2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant. While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour
Stuffing your Enchiladas
pour small amount into frying pan over low heat and dip tortillas into sauce and then immediately fill with chicken mixture and roll up place in baking pan if desired sprinkle shredded cheese over the top and place in oven for 5 minutes to melt cheese otherwise serve immediately and enjoy
Que te divertes!!!!
Have fun!!!!
