Please share your delicious chicken enchilada recipes
I have only attempted to make homemade enchiladas once and I used that hideous sauce in the can and they were terrible. I would like to make some really good ones and invite friends over for dinner. I would love to have some good recipes to work with.
Everytime I make this dish I get asked for recipe. They are quick, easy and a little different from tradional enchiladas.
The tortillas and filling are layered (instead of rolled) to reduce prep time.
2 pounds large tomatillos, husked, rinsed, halved
1 1/4 cups low-salt chicken broth
10 garlic cloves, peeled
2 cups sliced green onions
2 cups (packed) very coarsely chopped fresh cilantro
1 large serrano chile, sliced (with seeds)
12 5- to 6-inch corn tortillas
1 purchased roasted chicken, meat torn into strips (about 4 cups)
1 pound whole-milk mozzarella cheese, cut into strips
1 cup whipping cream
Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor( I just process in the pan with a stick blender). Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.
Prep tip: Related to both the tomato and the gooseberry, tomatillos look like small green tomatoes with papery husks. They are tart and acidic with flavors of apple and lemon, and can be eated raw or cooked. Choose ones that are firm; make sure to remove the husk and rinse the fruit before using. You'll find tomatillos at some supermarkets and at Latin markets.
Makes 8 servings.
Here's mine. It's a synthesis of two or three others that I liked plus my own assembly and cooking methods. Don't know for sure how authentic it is (Mr. Bayless would probably say Not Much), but it's how I like'em:
THE Chicken Enchiladas (Enchiladas Suizas)
3 cups shredded cooked chicken (and yeah, I use "Magic Chicken" too!)
12 oz. chicken broth
4 oz. can green chiles, chopped (observe: NOT 1 can chopped green chiles!)
4-6 scallions, chopped fine (incl. green)
1 Tbs butter
1 Tbs flour
8 oz. sour cream
chopped fresh cilantro to taste
1 1/2 cup grated sharp cheddar
12 corn tortillas
enchilada sauce (yours or someone else's), salt, pepper
Melt butter in saucepan, stir in flour. Whisk in broth, continue stirring over med. heat until smooth and fairly thick. Still stirring, add chiles, chicken, scallions, cilantro and sour cream. When all ingredients are heated through, stir in 1/2 cup of the grated cheese until it's melted and blended in. Salt and pepper to taste; set aside on warming tray.
Heat tortillas one by one on a dry griddle over high flame, about ten seconds per side. Stack between sheets of waxed paper; keep warm.
Preheat oven to 350o, and heat enchilada sauce to just short of boiling. Brush a tortilla on both sides with sauce, then scoop up about 2 Tbs of the filling mixture with a slotted spoon and place in center of tortilla. Roll up and put into 9x12" baking pan. Repeat with the other tortillas. When they're all assembled, pour over remaining cream sauce etc. and top with the rest of the cheese. Bake for 30 minutes. Let sit for ten minutes before serving.
re: Will Owen
Hmm, I always thought Enchiladas Suizas had to have swiss cheese (hence the name). And a green sauce, too. Interesting to see a different take on it.
Here are the chicken enchiladas my wife complains I don't make often enough. This is the shortcut-free version; feel free to cut whatever corners are necessary.
First, the chicken and stock: Put the bird in the pressure cooker with the minimum amount of water required for safe operation. Pressure steam for 30 minutes. Remove and let cool. Pick off and shred the meat; return the bones to the pressure cooker with just enough water to cover, bring to pressure, and let cook for 2 hours or more. This can be done up to 2 days in advance.
Next, the sauce: Stem and seed a bunch of dry red chiles (I like to use a mixture of anchos, pasillas, guajillos, and New Mexicos) and toast them on the griddle. Tear into small pieces and soak in hot chicken stock to cover for half an hour (adding more stock if the chiles absorb enough to be out of the liquid). Meanwhile, sweat a chopped white onion and a couple of crushed garlic cloves in lard (vegetable oil if you want to be healthy about things) until soft. Blend everything together until very smooth, adding chicken stock as needed to keep a fairly thin consistency. Strain through a sieve and add a few tablespoons of tomato paste and salt to taste. Also add sugar and/or lemon juice if necessary to balance the flavor. Heat a couple of tablespoons of lard in a dutch oven and pour the sauce in. Cook, stirring constantly, for five to ten minutes or until the sauce darkens and thickens. This sauce will keep for at least a couple of weeks in the fridge; much longer in the freezer.
Finally, the assembly. Toss shredded chicken meat with sauce to moisten and a little ground cumin and oregano. Heat several tablespoons of lard in a small skillet and fry a corn tortilla for a few seconds (just enough to soften). Remove to a draining rack and repeat with additional tortillas. Then dip each tortilla in sauce, fill with a couple of tablespoons of seasoned shredded chicken, roll, and place in a casserole dish. Pour a little extra sauce over the top and sprinkle with cheese (asadero or chihuahua preferred, queso blanco or jack in a pinch, cheddar only if nothing else is available). Put in a 350 degree oven for half an hour or until heated through and the cheese is melted and bubbly.
Serve with slices of raw white onion, radishes, and fresh cilantro. Beans and rice are always welcome, too.
"Hmm, I always thought Enchiladas Suizas had to have swiss cheese (hence the name)." Nope, it just indicates the inclusion of dairy - my understanding is that the main part of Mexico's dairy industry was founded by Swiss immigrants, and so any dish that called for the inclusion of cream became "Suiza." Mexican crema, if you can get it, works very well in this, as does crème fraiche.
I've not tried this recipe -- it's from the Tamale website posted here by *shanagain* yesterday in the "homemade tamales -- first timer" thread. I've been drooling over this website all day today. Everything looks good and the directions are almost too basic with photos, etc.
On a fluke, I used bar-b-qued smoked chicken and pulled it for the enchiladas. Adds some depth, if you want to go that direction.
If you happen to have the Vegetarian Epicure cookbooks, there is a spinach and swiss cheese enchilada recipe in one of them (do not recall whether it is volume 1 or 2 - sorry!) that if you add cooked chicken breast to the insides of the enchiladas, it makes a wonderful dish. I also add sliced sauteed criminis to it for even more richness. Can you ever get enuf richness?!