Recipe: Chicken Enchiladas

 

Chicken Enchiladas  

Through my ventures in the southern states of America, I had the opportunity to explore a variety of Mexican cuisine. The unique flavours I acquired from this experience encouraged me to try these dishes myself. While not as authentic as the flavours I experienced on my trip, I was happy to bring the memories home. 

    Ingredients:

• 2 tablespoons oil 

• ½ onion, sliced

• 2 cloves garlic, sliced

• 1 teaspoon salt

• 1 tablespoon cumin seeds

• 2 poblano peppers, seeded and thinly sliced

• 2 Anaheim peppers, seeded and thinly sliced

• 4 skinless, boneless chicken thighs, cut into chunks

• 4 cups chicken broth

• 2 cups chicken broth
• 1 and a 1/2 of a white onion 

• 4 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded
• 1 red bell pepper 

• 1 corn tortilla, cut into 1-inch strips

• 4 tomatoes, cut in half crosswise

• 3 tomatillos, cut in half crosswise

• 2 tablespoons lard

• ½ onion, sliced

• 5 cloves garlic, sliced

• 2 teaspoons cumin seeds

• 2 cups chicken broth

• salt to taste

• 12 corn tortillas

• ½ bunch fresh cilantro, coarsely chopped

• ½ cup crumbled queso fresco

    Instructions:

1. Roast all vegetables in a large pan. Make sure onions are caramelized.
2. Add your spices and roast to get maximum flavour out. 
3. In a separate pot, boil 3 chicken breasts with rosemary, onions and garlic. After the chicken has been thoroughly cooked, I let it cool on the side and shred to pieces. 
4.  Add a can of tomatoes, chicken broth, butter and flour. Let the sauce simmer for at least 50 minutes. 
5. Once the sauce has simmered well, strain the vegetables and preserve the water. In a blender make a paste out of the sauce, and add some water to reach the desired consistency. 
6. Preheat your oven to 350 degrees Fahrenheit. 
7. In a pot, make a white queso sauce using equal parts of butter, milk, salt, pepper and flour and a Mexican cheese mix. 
8. Soak your corn tortillas in the remaining liquid from the sauce. 
9. Begin by placing your shredded chicken in the centre of the tortilla, cheese and all desired fillings. Wrap and place in a baking pan. 
10. Pour the sauce from your blender over all enchiladas along with the queso. Top with cheese and bake in the oven for  25 minutes.
11. Let it cool for 10 minutes, garnish with cilantro and serve.