Jessica Albas Chicken Enchiladas Recipe Epicuriouscom Food

JESSICA ALBA'S CHICKEN ENCHILADAS

Steps:

• Heat oven to 425°.
• In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
• Strain chicken, run cold water over it and shred into a bowl.
• Mix in salsa and set aside.
• In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
• In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste.
• Stir until simmering.
• Set aside.
• Coat an 11" x 13" casserole pan with nonstick spray.
• Microwave tortillas 20 seconds.
• Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
• Sprinkle with remaining cheese mixture.
• Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
• Bake 20 minutes. Serve with remaining sauce on the side.

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 ENCHILADAS

Steps:

• Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
• Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
• Top with remaining sour cream. Garnish with cilantro, if desired.

JESSICA ALBA'S CHICKEN ENCHILADAS

Steps:

• Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.