Welcome to the place where I share my adventures in the kitchen with the world. This page has seen quite a few changes over the years, and no doubt has more to follow. This is where I share recipes, document travel adventures, and share some of my photographs. Please feel free to add a few comments and join the discussion.
Thursday, June 16, 2011
Chicken & Cheese Enchiladas
1 pound skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced
3 jalapeno peppers, minced
2 quarts chicken broth
1/2 cup masa harina
1 cup heavy cream
2 cups shredded Cheddar cheese
1 cup crumbled Queso Fresco
1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)
1 teaspoon sea salt
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 dozen flour tortillas
1/4 cup chopped cilantro
1.In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
Remove and set aside.
2.Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin. Pour in
chicken broth, making sure to reserve 2 cups, and bring to a boil.
3.Add chicken breast to the sauce, and cook, covered, until tender. Remove chicken breast.
4.In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
frequently until it starts to thicken.
5.Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.
6.When sauce has thickened remove from heat and add 1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.
7.Puree, or blend the sauce until smooth, and reserve.
8.Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.
9.Heat oven to 350°F with oven rack in bottom position.
10.Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.
11.Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4" layer of enchilada sauce.
12.Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.
13.When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.
14.Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.
15.Remove from oven, and garnish with remaining chopped cilantro prior to serving.