Jakes Chickaladas Chicken Enchiladas Food

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.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
• Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
• In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
• In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
• Preheat the oven to 350 degrees F.
• Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
• Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
• Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

JAKE'S CHICKALADAS--CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix chicken with 1-1/2 cans soup, 1 can chopped green chilies, and 8 oz sour cream.
• Spread mixture down the center of each tortilla and sprinkle with cheese.
• Roll each tortilla up and place in baking dish coated with nonstick cooking spray.
• Combine sauce ingredients in a large bowl, 1 1/2 cans cream of chicken soup, remaining 8 oz sour cream, and 4 oz can chopped green chilies.
• Pour sauce over enchiladas. Top with remaining chicken mixture and cheese.
• Bake in preheated 350°F oven for about 30 to 40 minutes or until heated through and bubbly.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.
• In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.
• Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.
• Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.
• To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.
• Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.
• Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

CHICKEN & BEAN ENCHILADAS

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
• Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
• Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

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.