Deluxe Chicken Enchiladas Food

DELUXE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts in large pot, add water to cover add bay leaf, peppercorns and salt to taste. Cover and simmer for 45 minutes or until tender. Cool and drain. Shred chicken and mix with chopped onion Parmesan cheese and Monterey Jack and set aside.
• In a blender combine the green chilies, tomatillos, cilantro, cream and egg. Blend.
• Preheat oven to 350°F Heat oil in fry pan and cook tortillas one at a time. Place chicken on top of a tortilla, pressing to make it compact. Roll tightly and place seam side down in baking dish. Pour the chili cream mixture over each one and top with cheddar. Bake for 20 minutes.
• To serve top with sour cream,guacamole and shredded lettuce and onion.

DELUXE CHICKEN ENCHILADAS

Steps:

• 1. Mix chicken, small onion, bay leaf, peppercorns and salt in large pan. Pour in water to cover. Bring to boil. Reduce heat. Simmer, covered, for 45 minutes or til chicken is tender. Let cool; drain. Discard bay leaf, onion, peppercorns. Save the stock for another use.
• 2. Shred chicken, using 2 forks or fingers. Mix the chicken, chopped onion, Parmesan cheese and 1 cup Monterey Jack cheese in a bowl. Season with the salt
• 3. Mix the green chilies, tomatillos, cilantro, cream and egg in a blender jar or food processor bowl. Process til smooth.
• 4. Preheat oven to 350.
• 5. Warm oil in skillet. Add tortillas, using tongs. Cook til soft; drain on paper towels. Put 1/8 of the chicken mixture on each tortillas, pressing mixture to make it compact. Roll tightly and put seam side down in 7 x 12 inch baking dish. Pour chile mixture over filled tortillas. Sprinkle 1 cup cheddar cheese evenly over mixture. Bake for 20 minutes or til heated through and bubbly. Serves 8

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHICKEN ENCHILADAS

Steps:

• Preheat a grill for cooking over medium heat. Place the tomatillos and jalapenos on the grill and cook, turning occasionally, until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
• Preheat the oven to 375 degrees F. Coat a large, wide straight-sided saute pan with olive oil and heat over medium-high heat.
• Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan.
• Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook, stirring occasionally, until the onions are very soft and aromatic, 7 to 8 minutes.
• While the onions are cooking, coarsely chop the tomatillos. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. (If you want to tone down the heat, remove the seeds from the jalapenos before chopping.)
• Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
• Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime zest and juice. Taste and season with salt if needed (it probably will).
• Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
• Remove the lid and let cook for 15 more minutes to allow the stock to reduce. Taste for seasoning and adjust if needed. Stir in the chopped cilantro.
• Remove the chicken from the sauce and allow to cool until cool enough to handle. Remove the meat from the bones and shred or roughly chop. Return the to the pan with the sauce.
• Fill the tortillas with the chicken and roll them up. Place 2 enchiladas in each of 4 individual baking dishes. Sprinkle with cheese to cover. Bake until the cheese is melted and has started to brown, 10 minutes.
• Serve the enchiladas topped with the Lime Sour Cream and Pico de Gallo and garnished with extra cilantro.
• Combine the sour cream with the lime zest and juice and reserve.
• Add the tomatoes, lime juice, jalapeno, onion and cilantro to a medium bowl. Stir gently to combine and season with salt to taste.

CHUY'S DELUXE TOMATILLO SAUCE

Steps:

• Blend all ingredients, in blender or food processor.
• Cover whatever you're cooking generously with this sauce, as it soaks in, as it cooks(but make sure it does cook, on top of your enchiladas, burritos, etc, as it contains raw egg).

CREAMY CHICKEN RED ENCHILADAS

Steps:

• Heat oven to 350°F.
• Combine chicken, peppers, cream cheese and 3/4 cup shredded cheese.
• Spray 13x9-inch baking with cooking spray. Dip 1 tortilla in enchilada sauce; gently shake off excess sauce. Spoon 1/4 cup chicken mixture down center of tortilla; roll up. Place, seam side down, in prepared baking dish. Repeat with remaining tortillas; cover with remaining sauce.
• Bake 25 min. or until heated through; top with remaining shredded cheese. Mix sour cream and garlic. Serve over enchiladas.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.