Chicken EnchiladasFrom clewing 9 years ago
- 8 pieces chicken (about 3 pounds) shopping list
- 1 fresh poblano chili, roasted, peeled, seeded, deveined, diced (instructions follow) shopping list
- 1 large tomato, peeled, seeded, chopped (instructions follow) shopping list
- ½ cup finely chopped white onion shopping list
- 1 clove garlic, pressed shopping list
- ½ tsp ground cumin shopping list
- ¼ tsp salt shopping list
- ½ cup chicken broth shopping list
- 1 ½ cups heavy cream shopping list
- 12 corn tortillas (6” diameter) shopping list
- 2 cups (8 oz) grated monterey jack cheese shopping list
How to make it
- Place chicken in single layer in 12” skillet.
- Sprinkle with chilies, tomato, white onion, garlic, cumin and salt; add broth.
- Bring to a boil over medium-high heat. Reduce heat. Cover; simmer 1 hour or until chicken is tender.
- Remove chicken from skillet with tongs, shaking off vegetable pieces. Let stand until cool enough to handle.
- Skim and discard fat from skillet.
- Bring remaining broth mixture to a boil over medium-high heat. Boil 4-8 minutes until mixture is reduced to 2 cups. Pour reduced broth mixture into 13x9” baking dish.
- Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds.
- Preheat oven to 375°.
- Heat cream in medium skillet over medium heat to just below boiling; remove from heat.
- Dip 1 tortilla in cream with tongs a few seconds, or until limp. Remove, draining off excess cream. Spread about 3 Tbls chicken down center of tortilla. Roll up; place on sauce in baking dish. Repeat with remaining tortillas, cream and chicken. Pour any remaining cream over enchiladas.
- Sprinkle cheese over enchiladas.
- Bake 25 to 30 minutes until sauce is bubbly and cheese is melted.
- Roasting Fresh Chilies: Using tongs to hold the chili, place it directly in the medium flame of a gas burner; roast, turning as needed, until the chili is evenly blistered and charred. Immediately place the roasted chili into a plastic bag; close the bag. Repeat with the remaining chilies. To roast in the broiler, place the chilies on a foil-lined broiler rack; roast them 2 to 3 inches from the heat until they are evenly blistered and charred, turning as needed. Place the roasted chilies in a plastic bag; close the bag. Let the roasted chilies stand in the closed plastic bag 20 minutes. Peel each chili under cold running water, rubbing and pulling off the charred skin. Slit the chili open lengthwise using scissors or a knife. Carefully pull out and discard the seeds and veins. Rinse the chilies well and drain; pat them dry with paper towels.
- To peel and seed tomato: To loosen skin from tomato, place tomato is a small saucepan of boiling water 30 to 45 seconds. Rinse immediately under cold running water. Peel tomato (the skin should just slide off the tomato); cut crosswise in half. Gently squeeze each half to remove and discard seeds.
The Cookclewing Lawton, OK
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