Cart

Products

Video: How Tuesday #45

Chicken Enchiladas

Yields1 Serving

 

 1 4-6lb Fryer Chicken
 1 Package of Yellow Corn Tortillas
 1 cup Chicken Stock
 1 Small Diced Onion
 2 cups Sliced White Mushrooms
 1 Clove of Garlic minced
 2 tbsp Vegetable Oil
 1 tbsp All Purpose Flour
 1 cup Grated Monterey Jack Cheese
 1 cup Grated Sharp Cheddar Cheese
 1 cup Grated Pepper Jack Cheese
 ¼ cup Chili Powder
 1 tsp Cumin
 ½ tsp Cayenne Pepper
 Salt
 Pepper
 Cilantro for Garnish

1

Preheat oven to 400 degrees.

2

Wrap tortillas in foil and warm in the oven for 15 minutes.

3

In a large pot, bring 4 quarts of salted water to a boil.

4

Boil chicken until cooked through, about 30-40 minutes.

5

Let chicken cool completely, then pull the chicken from the bones. Be careful not to leave bones, gristle or skin.

6

In a deep frying pan, heat oil and saute onion for 3 minutes.

7

Add garlic and cook one minute.

8

Add flour and cook for 3 minutes, stirring continuously.

9

Add Chili powder and cook for 2 minutes.

10

Add chicken stock ½ cup at a time.

11

Add tomato sauce, cumin and cayenne and continue to simmer for 5-8 more minutes.

12

Lightly grease a 13X9 baking dish.

13

Place 2-3 ounces of chicken and 1 ounce ( a good pinch) of Pepper Jack in the center of tortilla, roll up and place crease side down in the dish. Repeat until pan is full.

14

Pour sauce mixture over the tortillas and top with the remaining cheese.

15

Bake at 400 until cheese just starts to get lightly browned.

16

Top with Qeso Fresco, chopped Cilantro, Jalapenos and a dollop of sour cream.

Ingredients

 1 4-6lb Fryer Chicken
 1 Package of Yellow Corn Tortillas
 1 cup Chicken Stock
 1 Small Diced Onion
 2 cups Sliced White Mushrooms
 1 Clove of Garlic minced
 2 tbsp Vegetable Oil
 1 tbsp All Purpose Flour
 1 cup Grated Monterey Jack Cheese
 1 cup Grated Sharp Cheddar Cheese
 1 cup Grated Pepper Jack Cheese
 ¼ cup Chili Powder
 1 tsp Cumin
 ½ tsp Cayenne Pepper
 Salt
 Pepper
 Cilantro for Garnish

Directions

1

Preheat oven to 400 degrees.

2

Wrap tortillas in foil and warm in the oven for 15 minutes.

3

In a large pot, bring 4 quarts of salted water to a boil.

4

Boil chicken until cooked through, about 30-40 minutes.

5

Let chicken cool completely, then pull the chicken from the bones. Be careful not to leave bones, gristle or skin.

6

In a deep frying pan, heat oil and saute onion for 3 minutes.

7

Add garlic and cook one minute.

8

Add flour and cook for 3 minutes, stirring continuously.

9

Add Chili powder and cook for 2 minutes.

10

Add chicken stock ½ cup at a time.

11

Add tomato sauce, cumin and cayenne and continue to simmer for 5-8 more minutes.

12

Lightly grease a 13X9 baking dish.

13

Place 2-3 ounces of chicken and 1 ounce ( a good pinch) of Pepper Jack in the center of tortilla, roll up and place crease side down in the dish. Repeat until pan is full.

14

Pour sauce mixture over the tortillas and top with the remaining cheese.

15

Bake at 400 until cheese just starts to get lightly browned.

16

Top with Qeso Fresco, chopped Cilantro, Jalapenos and a dollop of sour cream.

Chicken Enchiladas
No Comments

Post a Comment

X