Recipe

Chicken Enchiladas Recipe

	Mrgresch / All my dishes 1 year, 5 months ago You won't have leftovers Prep:45m Cook:30m Servings:4	Mrgresch
	mexican

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Ingredients

1 lb chicken thighs deboned and skinned

1 poblano pepper diced

1 medium onion diced

3 cloves garlic chopped

4 TBS sour cream ( mexican crema if possible)

1/2 lb Mexican chihua melting cheese if possible or use montery jack

1 tsp mexican cumin

1/4 tsp mexican oregano

2 tsp sweet Hungarian paprika

1 tsp ground ancho chili

1/2 tsp salt

12 corn tortillas

4 tbs olive oil

1-2 cups of water

For the sauce:

2 darbol chilis seeded

1 pulla chili seeded

3 guailjjo chili seeded

2 cups of water

1 1/2 cups of chicken stock

all chilis are dried

Directions

Rehydrate the chili's in two cups of water for 45 minutes.

Right after you put the chilis in water add two tbs olive oil to a sauce pan and saute on a low heat 1/2 of the onion, poblano and garlic for 5 minutes. Add the chicken and continue stirring until chicken get's coated with oil and changes color, around 5 minutes. Add the spices and stir another minute or so. Add enough water to the pan to cover chicken. Turn the heat up a little to simmer chicken ( shouldn't be boiling). Simmer the chicken for around 45 minutes, the chicken is done when it starts to break up with a fork easily. You should have no water left in pan when it's done and you might have to add a little water as you go along. Set aside when done.

In another sauce pan add two tbs olive oil and add the remaining onion, poblano and garlic and saute on low heat until tender around 5 minutes. Add one cup of the chili water and the rehydrated chilis and cook for another 2 minutes. Pureee this mixture until smooth. you might have to add a little more of the chili water if too thick. Then add that back to the pan along with the 1 1/2 cups of chicken stock. bring to a gentle boil and turn off.

dry fry the corn tortillas seperately in a pan with no oil for a minute on each side. add 1/2 of the cheese to chicken mixture along with the sour cream and stir. Now take around 3-4 tbs of mixture and put it in the tortilla and roll up. Place them in a baking dish seam side down.

( add a little sauce to bottom of pan first) After all the tortillas are rolled up pour sauce over all of them and sprinkle with remaining cheese and bake at 350 for 30 minutes....

You can substitute a canned enchilada sauce because it might be hard for you to get those chilis depending on where you live.

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