Chicken enchilada

Standard

I am sure that my daughter was born in a hispanic or latin family in her previous birth. Anytime I ask her what she would like for dinner, the answer is either fajita, quesadilla, chili but her favorite is enchilada. So today’s recipe is enchilada.

I feel key to a good enchilada is the sauce, if you get the sauce right you got 70% dish right. I learnt to make this sauce from Iris ( pronounced as ‘ee-ra-is’), she comes from the Jalisco province of Mexico and this is how her mom makes the sauce.

Chicken Fajita Enchilada

IMG_0200

 

 

Ingredients:

Filling:

IMG_0173

1 lb chicken, I make it with minced chicken or the rotisserie chicken and both taste good

1/2 Green bell pepper cut in short strips

1/2 Red bell pepper cut in short strips

1/2 onion sliced

2 tbsp homemade mexcian seasoning

oil

2 cups of shredded mexican style cheese

Sauce:

IMG_0172

2 Roma tomatoes

8-10 Tomatillos

1 jalapeno

2 cloves of garlic

1/2 onion cut in big chunks

1-2 dried red chili , you can use chipotle, guajillo or ancho chili

2-3 tbsp cilantro

 

6-8 tortillas

 

Method:

Step 1:

Make the sauce

Preheat the oven 400F.

 

Clean the tomatillos. Arrange tomatoes, tomatillos, garlic, onion, jalapeno in a baking dish. Sprinkle with oil and salt.  Bake it in the oven till you see the tops of the vegetables browning. I like mine a little smoky so I leave them in till they get black spots. If you like your salsa smoky, add the dried guajillo chili to the roasting vegetables for the last 5 mins.

If you are not planning to roast the dried chili with the vegetables. soak it in warm water for 15-20 mins( longer is ok).

Grind the roasted vegetables with a cup of water( you can also use chicken stock) With chopped cilantro, soaked dried guajillo chili and salt.

IMG_0175

Step 2:

Prepare the filling

If you are using the rotisserie chicken, de-skin & de-bone the chicken, you should be left with cooked shredded chicken.

 

In a pan heat some oil. Add sliced onions and saute until nicely browned ( I like mine almost caramelized).

IMG_0176

 

Once the onion are done, add the shredded chicken and sliced bell peppers.

IMG_0179

Cook for a few mins, add ‘Fajita seasoning ( see note)’.  Cook until all the flavors come together. Add chopped cilantro and take it off the heat.

IMG_0189

Once the meat mixture is cooled to room temperature, mix in 1 of the the shredded cheese and keep the mixture aside.

Step 3:

Assembly

Take a baking dish. Cover the dish with a thin layer of the sauce to prevent the tortilla from sticking to the dish. Take a plate and pour the rest of the sauce in that plate.

Dip the tortilla in the sauce, flip over to coat both sides.

IMG_0190

Spoon heapful of the chicken & cheese mixture on the center.

IMG_0191

 

Roll it up and arrange the roll on the baking dish.

IMG_0192

Finish arranging the rest of the tortillas in the baking dish.

IMG_0195

 

Cover this with the remaining cup of shredded cheese.

IMG_0197

Bake it in a 350F oven till everything heats through and the cheese melts ( about 25-35 mins). If you think that the cheese is melting but the enchilada is n heating through, you can cover the dish with an aluminum foil while baking, take it off during the last 7-10 mins for the cheese to get golden brown.

Serve it with a dollop of ‘fresh crema’!

 

Notes:

Vegetarian option: You can make a vegetarian version very easily. I make mine with sliced portobello mushroom, zucchini, carrots. My mom is a pure vegetarian and she loves it.

Spice mix: I  make my own Mexican seasoning which I use in all mexican dishes like fajita, taco, enchilada and even chili.

IMG_0178

 

 

Advertisements

5 responses »

  1. Pingback: An amazing condiment- Harissa | The Saffron Touch

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s