Colorado Cache Chicken Enchiladas Food

CHICKEN ENCHILADAS SUIZAS

Steps:

• Bring a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook 15 to 20 minutes; drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 baking dish.
• Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
• Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.
• Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

ENCHILADAS COLORADO

Steps:

• For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.
• Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.
• Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.
• For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.
• For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.
• Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.
• Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.
• For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.
• To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter.
• Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

CHICKEN ENCHILADAS SUPREME

Steps:

• Combine chicken, green chiles and green chile salsa and mix well.
• Mix salt and heavy cream in a medium-sized bowl.
• Heat about 1/2 inch oil in a small skillet.
• Dip each tortilla into hot oil for about 5 seconds, just to soften.
• Drain on paper towels.
• Dip each fried tortilla into bowl containing cream and salt, coating each side.
• Fill each tortilla with chicken mixture.
• Roll and place in ungreased flat baking dish.
• Pour remaining cream over enchiladas and sprinkle with cheese.
• Bake uncovered at 350 degrees for 20 to 25 minutes.

BEST EVER CHICKEN ENCHILADAS FROM COLORADO CACHE

Steps:

• Combine 1st four ingredients and mix well. Add salt to cream.
• Heat oil, dip each tortilla and cook until done, then dip in cream and drain. Fill tortilla with mix. Roll and place in ungreased baking dish. Pour remaining cream over enchiladas. Sprinkle with cheese.
• Bake at 350°F uncovered for 20-25 minutes.

TACORITOS

Steps:

• Brown ground beef and drain.
• Add chili powder, garlic, salt and onion.
• Combine white sauce, sage, oregano, cumin and chiles.
• Simmer over very low heat until warm.
• Reserve 1 cup sauce and 1 cup grated cheese.
• Mix remaining sauce and cheese with meat, lettuce and tomatoes.
• Place this mixture in tortillas, roll and place seam side down in a flat ungreased baking dish.
• Top with reserved sauce and cheese.
• Cover with foil.
• Bake at 350 degrees for 15 minutes.

EASY RED CHICKEN ENCHILADAS

Steps:

• Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
• Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
• Preheat the oven to 400 degrees F (200 degrees C).
• Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
• Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
• Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.