Enchilada Recipe?

Erik Tracy

I'm going to try doing enchiladas tonight (cold blustery & wet day here) for a hot cheesy tasty comfort food.

Anyone got some 'authentic' proven recipes for chicken enchiladas?

[note: I spent 5 years in New Mexico and had my share of some really good enchiladas]

rromeo923

I also love chicken enchiladas. I was born in El Paso and I kinda make them different every time.

My gringo wife made some that I scoffed at initially but were quite good in the end. Pretty basic but good. Cooked shredded chicken, onions, salsa verde, cream of chicken soup, cheddar cheese mixture for filling. She then lightly greased a baking dish and used flour tortillas and layered like lasagna. Canned cut up chiles spread on top baked about 30 minutesat 350 and then topped with cheddar and baked another ten minutes.

Not the most "authentic" but easy and good.

I am now getting hungry!

Rivrrat

We've used rromoeo's recipe and it turns out pretty good.

Lately we've been throwing a package of chicken **** into the crock pot with a large can of green chile sauce, a can of green chile's, an onion, and cooking it for 6 hrs or so. ( we also do the same thing with a pot roast and red chile sauce for shredded beef) When it's cooked then we put the enchiladas together with flour tortillas, cheese and canned enchilada sauce. I think it turns out pretty good, but without a good home made enchilada sauce recipe it just ends up pretty good. It does help it out if you use sour cream, guacamole and a little cilantro to taste on top.

I'm going to have to find a good enchilada sauce recipe.

Erik Tracy

I'm going to opt for the red chile sauce as I want to use some red dried chiles I got from Hatch NM while driving back from my folks in Santa Fe last Thanksgiving, so I think I'll search around for an enchilada sauce recipe I can try from scratch.

Was going to do exactly as you described above - get some chicken **** or some cut with bone in - throw them into the crock pot with some seasoning and let them cook for the day, then shred.

Still waffling on corn vs flour tortillas. Ah...the agony...

headrott

Definately do the sauce from scratch. It will blow away the canned stuff. At least the canned sauces I've tried. Don't have my own recipe for a sauce, but there are a few on the internet that are good. Here is one:

http://allrecipes.com/recipe/the-best-red-enchilada-sauce/

The crock pot method works well for the chicken. I would go for the corn tortillas with the red enchilada sauce. IMO, it works better. Green is better with flour, again IMO. Also, do a couple cheeses mixed. I suggest pepper jack and cheddar, and buy good cheese!

Greg

tommyt21

Erik Tracy wrote: »

I'm going to try doing enchiladas tonight (cold blustery & wet day here) for a hot cheesy tasty comfort food.

Anyone got some 'authentic' proven recipes for chicken enchiladas?

[note: I spent 5 years in New Mexico and had my share of some really good enchiladas]

My friend you have come to the right place! I would go casserole style. I'll give a brief version boil and shread chicken. Put chicken in saute pan with roasted garlic, cumin, onion, green chile and chicken stock. In a seperate pot mix 1 large can of cream of mushroom soup and 1 small can of cream of chicken add a half of a small container of sour cream. Use a deep dish pan and preheat your oven to 325. Use yellow corn tortillas put a layer of uncooked corn tortillas down then the mushroom sauce then you chiken add you favorite shreaded cheese. Repeat the layering process. when you get to the top layer add your enchilad sauce red/green or both. I am an x-mas guy.

Sorry that was brief without any real measurments but its an idea!

tommyt21

headrott wrote: »

Definately do the sauce from scratch. It will blow away the canned stuff. At least the canned sauces I've tried. Don't have my own recipe for a sauce, but there are a few on the internet that are good. Here is one:

http://allrecipes.com/recipe/the-best-red-enchilada-sauce/

The crock pot method works well for the chicken. I would go for the corn tortillas with the red enchilada sauce. IMO, it works better. Green is better with flour, again IMO. Also, do a couple cheeses mixed. I suggest pepper jack and cheddar, and buy good cheese!

Greg

Pepper jack and cheddar are my fav combo just use the block and shread it yourself vs the pre shreaded stuff.

tommyt21

Hey Erik next time your around you should hit me up I have never met another Polkie! I'll buy you a beer if you drink.

Ern Dog

Here's an authentic recipe for making the red sauce that my family has been using for years: remove the stems from the chiles you have and remove seeds. The sauce comes out best if you can use 3 different kinds of dried red chiles (but for this- just use what you have) Boil them in big pot for 1 hour. Let it cool a bit, then put some of the cooked chiles in the blender so that it's half way (you'll have to do this in several batches). Add 1/2 cup of the juice, 1 clove, 1/2 of one garlic, 1/2 tsp salt, couple pinches of cumin and couple pinches of majoram. Blend it well. If there are still lots of big flakes from the skin, you can either blend it some more or pour it all through a fine mesh strainer. After the first batch taste it and adjust the ingredients as you might like more/less salt, garlic, water etc. Enjoy!

Erik Tracy

Awesome tips, guys. I've got the chicken in the crockpot now with onion, garlic, some chipotle chile seasoning and some chicken stock (just enough to keep the bottom moist).

I'm gonna let that cook for several hours before shredding.

Got to start on the sauce.

The family voted for flour tortillas - so gotta go with that.

More as I progress thru the process (which needs a beer or two for proper attitude! :cheesygrin: )

Erik Tracy

The sauce is coming along great.

Had to improvise a bit - not enough of the Hatch red chiles to make a sauce purely from chiles - so I used a can of fire roasted diced tomatoes, pureed in the blender. Boiled the red chiles to re-constitute them, blended them as well along with all the water they were boiled in.

Hot oil in the skillet for the onion and garlic, then put in the fire roasted tomatoes - simmered. Then added in the blended red chiles several tablespoons at a time along with ground cummin, chipotle chile powder, and some Hatch red chile powder.

Simmer some more and then taste for heat......it's dang tasty!

I'm going to let that reduce just a bit, then set aside for when the chicken is done.

I've got a big bag of cheddar & monterey jack when I'm ready to assemble them in the casserole pan.

The house is smelling awesome about now!

civilian

For me it is all about the sauce (though I don't have a good recipe yet).
When trying a new restaurant I have been know to ask for a small side of the sauce to dip some chips in before I order.
My family's favorite is to fill corn tortillas with taco meat and queso blanco, and top with queso fresco.

Erik Tracy

Final product turned out really good!

The sauce had just the right amount of heat and taste.

I seared/prepped each tortilla in some oil and a bit of sauce in a hot skillet.

Used about 1/4 cup of the sauce in the chicken after separating out the bone and skin and wrapped in the tortilla and cheese.

Poured the rest of the sauce and cheese on top of the casserole dish - made about 12 enchiladas.

Served with some Spanish rice and pintos beans.

Yumm......!