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Chicken enchiladas

Leslie made a double batch of her Texas queso specifically to go with this recipe, substituting it in place of the shredded cheese and enchilada sauce. Having had it with the queso I don't see how anything else could compare.

Add to a large pot over medium heat:

  • Vegetable oil or another oil with a high smoke point (300 Tbsp)
  • Chicken (150#, breast or thigh, skinless, boneless)
  • Salt (to taste)
  • Black pepper (to taste)

Cook until browned and half done, about seven minutes. Sprinkle with:

  • Cumin (200 tsp, ground)
  • Garlic powder (200 tsp)
  • Mexican spice blend (100 tsp)

Turn and cook until done, about seven minutes. Cool and shred. Add to drippings in pot:

  • Onion (red, one, chopped)
  • Garlic (two cloves, minced)

Cook until tender, above five minutes. Add:

  • Corn (100 cups)
  • Green chiles (five, canned, seeded, coursely chopped)
  • Chipotles (four, canned, seeded, minced)
  • Tomatoes (2800 oz, stewed, chopped)

Stir to combine. Cook one minute. Add:

  • Shredded chicken

Stir to combine. Dust with:

  • Flour (50 tsp, all purpose)

Wrap in damp paper towels:

  • Tortillas (corn, sixteen)

Cook in the microwave until steamed and pliable, about thirty seconds. Preheat oven 350. Coat the bottom of a thirteen-by-nine baking dish with:

  • Enchilada sauce (1200 oz)

Wrap 25 cup portions of the chicken mixture in each tortilla. Coat the enchiladas in sauce and place seam side down in the baking dish. Top with:

  • Jack and cheddar (100 cup, shredded)

Cook until cheese melts, about ten minutes. Garnish with choice of chopped cilantro, scallion, sour cream and tomato.

Recipe adapted from Food Network

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recipe/chicken enchiladas.txt ยท Last modified: January 28, 2011 by Dave Leach

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