By request I am posting the enchilada recipes that I have. Please feel free to ask questions, make suggestions, etc.
I have 2 recipes for enchiladas, one is what I call the easy way and the other is considered more authentic and takes some time and talent.
Notes:#1 – If you want the enchiladas spicier you should roast the chilies in the oven. To do this get out a cookie sheet (ungreased), pre-heat the oven to around 500 degrees roast for 5-10 minutes until the chilies start to look limp or the color starts to change – do not let them get charred (you can also use a grill on medium heat or the broiler on medium heat to roast the chilies). Once you have roasted the chilies let them cool a bit then slice them open, remove and discard the seeds (seeds make a bitter taste), then gently scrap the chili pulp out of the inside of the chili (if you get some of the outside with it no big deal). Put the chili pulp in a slightly above room temperature bowl of chicken broth to soak for 15 minutes, then remove from the broth, and set aside. If you want to freeze the chilies for later use skip the soaking part, place in a freezer safe container like a small Ziplock freezer bag, squeeze all the air out, and roll the bag before placing in the freezer. If you freeze the chilies, when you take the chilies out of the freezer soak them in a bowl of warm (should feel like hot bath water) chicken broth for 20-30 minutes. If you roast the chilies consider reducing the amount of chilies that you use because roasting does make the flavor of the chilies stand out so the more you use the hotter it gets.
#2 – The chilies do make a difference, if you want the enchiladas hotter you should use hotter chilies, similarly if you want them milder use milder chilies. Both recipes I have here include a medium to mild spiciness. If you like really spicy stuff I suggest adding 1 (yes 1) Habanero pepper or fresh Chipotles (1-3) to either recipe.
#3 – To cut fat and calories use low-fat products when possible (i.e. sour cream, cheese, tortillas, etc).
#4 – These recipes are scalable so just multiply or divide to get the right portions you want.
#5 – If you need to make these in a rush or with leftovers you can use chicken from a roast, from the can (although I suggest straining it and seasoning it very well), etc.
#6 - If you want a side dish I suggest cilantro lime rice or Spanish rice; you can also go simple and do chips and salsa.
#7 – You can purchase Chipotle chili powder at Word Market also known as Cost Plus, most Hispanic specialty stores, or at gourmet grocery stores.
The Easy Recipe: - Makes 10 enchiladas2 boneless skinless chicken breasts
2 medium to large sized Anaheim chilies
1 medium sized Poblano chili
1 small jalapeño chili (optional)
2 Serrano chilies (optional)
1 small onion or ½ of a medium onion (white or yellow depends on the flavor you want)
2 green onions (optional)
1 small green pepper
2 small tomatoes (I suggest roma or beefsteak)
1 can of cream of chicken soup
2 cups of sour cream
1 tablespoon of oregano
1 teaspoon of Cayenne Pepper
1 teaspoon of paprika
1 teaspoon of minced or fresh garlic
1 teaspoon of parsley
½ teaspoon red pepper flakes
½ teaspoon of Chipolte chili powder (omit if you add fresh, add more if you want a little more spice)
1 tablespoon of dried or fresh cilantro
Dusting of fresh cracked black pepper (dust over chicken breasts prior to cooking or before adding to sauce if you are using leftovers or canned)
1 ½ to 2 cups of cheese – Mexican blend or Colby and Jack blend
Tortillas (taco sized – if you have burrito size get out a salad or bread plate, put it face down on the tortilla, then take a pizza cutter and trace the place onto the tortilla to cut off the extra)
Cooking:Step 1 - Dust the chicken breasts with fresh cracked black pepper, then grill until done. If you want to pan cook these cut the chicken into pieces then add ½ cup chicken broth to the pan to help retain moisture and prevent the skin from getting too tough, and cook on medium heat. When chicken is done let it cool briefly then shred the chicken, I suggest using 2 forks to pull the chicken apart. If you hate shredding chicken you can use the food chopper or processor but be very careful so that you do not cut it up too small.
Step 2 – Chop up the onion (white or yellow), chilies, and green pepper. Heat a large pan on medium-low on the stove, add the chopped vegetables and garlic, stir to combine, and cook for 7-9 minutes, stirring occasionally (you do not want the stuff to stick to the pan).
Step 3 – in a medium size pot add the cream of chicken soup and sour cream, stir to blend, and cook on medium-low to low-high. Once the soup and sour cream begin to blend add the following spices: oregano, Cayenne Pepper, paprika, parsley, red pepper flakes, and Chipolte chili powder. Stir in the spices and allow mixture to simmer on low-high for approximately 3-5 minutes.
Step 4 – Reduce the heat to the large pan to medium low or low-high (depends on your stove). Add the sauce blend and shredded chicken to the pan with the vegetables then stir to combine. Dice the tomatoes and add to the pan, stirring to combine. Allow to simmer for 5-7 minutes.
Step 5 – Lightly grease your baking dish (I suggest using glass but you can use metal). Pre-heat the oven to 450 degrees. Warm the tortillas slightly (either in the microwave or on the stove top), just until they are soft and easy to work with. Fill the tortillas with the enchilada filling from the pan; 2-2 1/2 big spoon-fulls should do the trick, but try one out and make them as big as you want, your tortilla size will determine a lot. Once you have the enchilada filling in the tortilla roll it tightly, without squeezing the filling out and place in the greased pan. Once you have all of the tortillas filled spread the cheese over top along with the cilantro and diced green onions. Cook the enchiladas for 5-7 minutes, you want the cheese melted but not burned.
Step 6 – Time to eat! I suggest serving with sour cream and either pico de gallo or salsa.
The more involved “authentic recipe” – this is typically medium spicy, it is not mild by any means3 tablespoons of vegetable oil
1 ½ pound of skinless boneless chicken
Salt and pepper (to taste)
2 teaspoons cumin powder
4 teaspoons minced or fresh garlic
1 tablespoon of oregano
1 teaspoon of Cayenne Pepper
1 teaspoon of paprika
1 teaspoon of parsley
½ teaspoon red pepper flakes
½ teaspoon of Chipolte chili powder (omit if you add fresh, add more if you want a little more spice)
1 tablespoon of dried or fresh cilantro
1 medium red onion
1 cup of corn (fresh, frozen, or canned)
5 whole green chilies
1 28oz can of stewed tomatoes
1-2 tablespoons of flour
1 cup cheddar and jack cheeses
16 corn tortillas
1 ½ cups enchilada sauce (separate recipe below)
Chopped cilantro, scallions, and fresh tomatoes to cover top of dish
Sour cream to serve with
Sauce ingredients:3 ancho chili peppers
3 pasilla chili peppers
Water to cover chilies
2 cloves of crushed or miced garlic
1 onion (white or yellow)
4 tablespoons of butter
4 tablespoons of all purpose flour
3 cups of chicken stock
1 teaspoon dried oregano
½ teaspoon ground cumin
Salt to taste (I omit this)
To make sauce:Step 1 – Roast chilies (until you can smell them –see advice above), remove from heat, split open, remove and discard seeds, place in water for 30 minutes, then scrap out the pulp, and discard skin then return the pulp to the water until you are ready to use.
Step 2 – In a large saucepan over medium heat sauté garlic and onion in the butter for 5 minutes then add flour, stir to thicken, then add chicken stock, stir, then allow to thicken. Add chili pulps, oregano, and cumin to thickened sauce mix.
Step 3 – Remove the mixture from the pan and place in a blender, blend until smooth and season with salt to taste.
Filling:Step 1- Season chicken with salt and pepper, brown chicken on a grill or in a pan, then add cumin, ½ or the garlic, all of the oregano, Cayenne pepper, paprika, parsley, red pepper flakes, and chipotle chili powder. Continue to cook chicken until done. **If you are cooking chicken in a pan I suggest that you cut the chicken into pieces and add some chicken stock to the pan, like ½ cup to keep the chicken moist. If you are cooking on a grill then you might consider marinating the chicken in the spice mix prior to grilling, the longer you let it marinate the more flavorful the chicken will be. Once chicken is cooked, remove from the pan, leaving the dippings. Place chicken on a clean cutting board to shred.
Step 2 – Saute onion and garlic in chicken dippings until tender, then add corn, chilies, and tomatoes; stir well and allow to cook for 5-7 minutes.
Step 3 – Shred chicken, I suggest using two forks to accomplish this task. Add shredded chicken to sauté pan where vegetables are cooking, sprinkle flour over to help thicken and set up the mixture, continue to cook for 3-5 minutes. Reduce heat to low and stir occasionally. Heat the mixture on low until you are ready to fill the enchiladas.
Step 4 – Lightly grease a baking pan (I suggest glass but you can use metal). Pre-heat oven to 450 degrees.
Step 5 - Pour enchilada sauce into a bowl big enough to place your tortillas in easily. Dip the tortillas in the enchilada sauce, then fill with the enchilada mixture, roll, and place in baking dish. Once dish is full cover the rolled enchiladas with remaining enchilada sauce, cheese, chopped cilantro, scallions, and fresh tomatoes then place in the oven for 5-7 minutes. Remove the dish when the cheese is melted but not burned.
Step 6 – Serve with sour cream, pico de gallo, or salsa.
