Re: Anyone into Mexican
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Here's the chicken enchilada recipe for you Liz
PAUL'S CHICKEN ENCHILADA RECIPE
(NOTES:
- This recipe is for 3-4 enchiladas per person for 2 people -i.e. 6-8 enchiladas)
(- If you wish to make your own authentic mexican enchilada sauce, the recipe will be found in either one of these 2 websites:
- mexicanfoodjournal.com/red-enchilada-sauce
- daringgourmet.com/enchilada-sauce-mexican-red-chile-sauce
These recipes are fairly lengthy & time-consuming, using some chiles which may be hard to find, so, an authentic, but simple/easy store-bought source for the sauce is incorporated in my recipe below.
You'll need:
- Package of (8-12) - 6" (small) soft flour tortillas - any brand--
1 -6-7 oz.can (approx. 200 ml) of red enchilada sauce- to be found in any supermarket 'mexican foods' section (get 'medium' heat if available - otherwise 'mild' will suffice - (I use 'Casa Fiesta', but any brand will do)
- 1 small can of any brand of chipotle adobe chiles (you'll just need a couple of tsps. of only the sauce for this recipe, without any pieces of the chiles itself, unless you wish to use some The residual chipotle may be stored in a covered jar in the fridge - where it will last for up to 2-3 weeks or more without spoilage, to be used again for this or any other usages )
- 1/2 - 3/4 cup of grated soft, mild, well-melting cheese of your choice. I generally use Monterey Jack
- 1 - 500 ml tub of 14% sour cream (approx. 16.5 oz.)
- Approx. 1.5 cups of roasted chicken cut into smallish bite-size pieces - I generally use a store-bought roasted half, or whole chicken - breast meat without skin - but you may also use bite-sized roasted thigh pieces, or similar sized pieces of pulled leg meat - or any combination thereof - your choice.
- Optional: 2-3 green onions cut into 1/2 inch pieces for sprinkling over the sour cream when the enchiladas are finished.
Prep work and baking:-
You'll need an oven proof dish of sufficient size, and approx. 3" high, to easily accommodate the 6-8 rolled up tortillas. Lightly butter the bottom of the dish to prevent the tortillas sticking.
- Place the contents of the can of enchilada sauce in a suitably-sized bowl and add 2 or so tspns. of the chipotle adobe sauce to this and mix it in well.
- Place the bite-size chicken pieces in a suitable bowl to which you then add - 2-3, or more, tbspns. of the mixed enchilada sauce - then mix to coat the chicken pieces well with the sauce.
- Working with the tortillas one at a time, add sufficient chicken pieces to fill, and roll each one up to about large cigar size width. Place the rolled up tortillas in a row in the oven proof dish, leaving a small open space between each completed enchilada.
- Spoon almost all of the rest of the reserved enchilada sauce over the tortillas to more or less cover them, as well as the small gaps between each one. The small residue of sauce left over is to be drizzled over all the grated cheese once it has been sprinkled well over all the enchiladas.
- Place in 350 degree pre-heated oven and bake for 25-35 minutes until cheese is fully melted & browning, and the sauce is bubbling.
- Dish up the baked enchiladas, and add large dollops of sour cream overtop along each enchilada, followed by sprinkling over with pieces of the cut up green onion if used.
Enjoy !
Originally Posted by LizStreithorst
In all seriousness, yes, I'm a mexican food snob now that I have the real deal at home and in Mexico. My wife is a great cook and can pass along recipes. Her puerco pibil is amazing.
