Sunday, March 3, 2013

Chicken Enchiladas

Story time:  Not long after we moved into our log cabin in the woods, we invited Tom's daughter and her husband out for dinner.  This dish is what we served.  After a very late night, lots of Corona, several games of pool, and an awesome dinner, we headed for bed.  All I can say about the mess in the kitchen the next morning is OMG.  But it was worth it.  Wash as you go.  You'll use every dish in the kitchen.

1 whole chicken, cut into 8 pieces
12 corn tortillas (better if you make our own – see our recipe on this blog)
1 large tomato, seeded & chopped
1 medium onion, diced
3 cloves garlic, minced
1 tbl. chopped fresh cilantro
¾ tsp. salt
¾ cup chicken broth
1 ½ cup half-and-half cream
½ tsp. ground cumin
2 cups shredded Monterey Jack cheese
1 small lime
½ cup roasted red peppers, sliced for garnish
1 bunch green onions, diced for garnish

  • Prepare corn tortillas if using home-made (see recipe on this blog)
  • Put chicken pieces in a deep 12” skillet
  • add chili peppers, tomato, onion, garlic, salt, cumin & cilantro
  • add chicken broth & squeeze fresh lime over chicken mixture
  • Bring to boil, reduce heat to low, cover and simmer until chicken is tender, about 1 hour
  • Remove chicken pieces using tongs (shake veggies off chicken back into pan)
  • Let chicken stand until cool
  • Skim fat off top of stock mixture in skillet
  • Heat stock to boiling, then boil gently on high, stirring often, until reduced to about 2 cups (8 min)
  • Put stock into a 13”x9”x2” baking dish
  • Skin and bone the chicken, then shred chicken using 2 forks
  • Heat oven to 375°
  • Heat the half-and-half cream in a saucepan over medium heat until almost boiling.  Remove from heat.
  • Using tongs, dip each tortilla in the cream until limp (about 5 seconds)
  • Spread 3 to 4 tablespoons of chicken on the tortillas, about 1/3 of the way down from one edge
  • Roll up the tortillas and place seam-side-down in the stock mixture in baking dish
  • Pour the remaining half-and-half cream over the enchiladas
  • Sprinkle with the Monterey Jack cheese
  • Bake at 375° until bubbly and cheese is melted, about 30 minutes
  • Garnish with green onions and roasted red peppers 
    Chicken Enchiladas, ready for the oven.
Chicken Enchiladas, fresh out of the oven, ready to eat!  Serve with Mexican rice and a salad.

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