Thursday, June 21, 2012
I made some delicious chicken enchiladas yesterday. I am writing the recipe here, mainly so I can remember what I did but also to share it. I apologize that it is vague. I didn't measure or keep track of cooking times.
Chicken, 2 legs & 2 thighs
1/2 a yellow onion, chopped
2 cloves garlic, pressed or minced
1 can diced green chilies1 small can sliced black olives, drained
2 cups Mexican 4 cheese blend
1- 28 oz. can El Pato enchilada sauce (found at Hispanic grocer)
12-15 corn tortillas (or you can use flour)
salt and pepper, to taste
lard or oil for greasing pans, sauteing onions and garlic, and brushing tops of enchiladas
Bake chicken until done. Let cool. Remove skin and bones, shred meat and place in a mixing bowl. Saute onion and garlic until onion is translucent. Add to meat. Add chilies, olives, 1 cup of cheese, 1/4 cup enchilada sauce, and salt and pepper to taste. Mix well and set aside.
Many recipes have you heat the sauce and dip the tortillas in it to soften them. This is time consuming and messy. Instead, I use a plastic blow molded tortilla steamer that works in the microwave. These can be found at most Hispanic grocers. Simply place your tortillas inside and microwave for a minute or 2 until your tortillas are soft.
Take a warm tortilla and place some of the filling down the center of it. I don't measure. Maybe 2 Tbs.? You don't want to be skimpy but you don't want to over stuff them, either. Roll them up tightly and place them into a greased glass 13" x 9" baking dish, seam side down. Continue until you have used all the filling.
Preheat oven to 450 degrees. Brush the tops of the enchiladas with melted lard, or oil, and bake them until they are slightly browned. This step will firm up the tortillas so your enchiladas don't fall apart. Now remove them from the oven and pour the remaining sauce over them. Sprinkle with the remaining cheese. Lower the heat to 400 degrees and continue baking them until they are bubbly, heated through and the cheese is melted.
I like mine with a dollop of sour cream on top. Serve them with some Spanish rice, refried beans and maybe a green salad. Enjoy!