Mexican Cheese Enchiladas Enchiladas De Queso Food

MEXICAN CHEESE ENCHILADAS, ENCHILADAS DE QUESO

Steps:

• 1. The night before making enchiladas I make a chicken broth. I use chicken backs or parts and giblets, half an onion, some sprigs of cilantro a few cloves garlic, salt and pepper and simmer for about 3 hours. I make enough chicken broth for at least 24 ounces. I refrigerate overnight and the next day I skim off the fat and use the broth the next day to make my enchilada sause. Nothing like homemade broth for enchilada sauce. You can opt to buy two large cans of store bought Swanson or College Inn chicken broth if you are not into making your own broth. Set broth aside. Clean your dried ancho and pasilla chile peppers, removing seeds and stems and core. Rinse cleaned dried chiles and put into a pot cover with cold water add half a large onion, and a little salt. Bring to a boil and lower flame when it begins to boil and simmer for 15 minutes. Shut off heat and let chiles soak for about one hour or more if possible. After soaking remove chiles into a seperate container with the onion.
• 2. In your blender add four of the boiled chiles, cooked onion, 1/2 teaspoon peanut butter, 2 cloves garlic, and half of the half tablet of Mexican chocolate. Add a little of the oregano, a little of the cumin powder, a little of the salt and a little of the black pepper. Take about 3 tablespoons of chicken broth and add that as well to the blender. Blend on high speed, Liquify, until everything is a paste. With a spatula remove blend to a seperate bowl. Next add the remaining four cooked chiles, and the remaining, peanut butter, cumin powder, oregano, salt, black pepper, two cloves of garlic, the remaining chocolate piece and the 1/4 tsp cayanne pepper. Add 3 more tablespoons chicken broth and process on high until all is a paste. Remove the remainder of this paste to the bowl with the rest of the liquified chile paste.
• 3. In a large skillet, heat your half cup oil. Add the half cup of flour. With the wisk begin making a roux until your flour is golden brown. Now add 2 cups of the chile paste and begin to mix in the roux until all is icorporated. The roux will get thick and look like a big lump of paste. Lower the heat and slowly begin to add cupfulls of the rich chiken broth with your wisk begin to stir real good until all of the paste turns into a sauce like gravy. Add more chicken broth until your sauce is the consistency of a soupy sauce. At this time I taste and add a little more salt, a little garlic powder, a little more cumin powder, If I want a little more heat I add a little more cayanne pepper. Just to make sure my sauce has a bit of a kick. Cover sauce and on the lowest heat point and let sauce simmer for a minute or two. Be very careful not to scorch the sauce or the whole dish will be ruined. After simmering for 2 minutes keep heat on lowest point and proceed with assembling enchiladas.
• 4. In a cast iron skillet, heat some more corn oil about a 1/4 cup and take one corn tortilla at a time and fry fast on each side. like thirty seconds on each side, remove with tongs and dip into the enchilada sauce, making sure the whole tortilla is emersed into the sauce and remove to a lage baking pan. Do all the corn tortillas like this you must work fast because the tortillas can only be in the hot oil for 30 seconds on each side. When all of the tortillas have been bathed in the sauce. Take each tortilla and add a tablespoon of diced onion, add a tablespoon of Shredded Mexican cheese blend and a tablespoon of the grated cotija cheese roll and put into a large baking pan that has about 1/4 cup of the enchilada sauce in the bottom of the pan. Do all of the tortillas like this rolling each one with the mixture of diced onion, and cheeses. When you have rolled all of your tortillas layer the entire pan with the rolled enchiladas. Add some more sauce on top and sprinkle the cheeses on top and put into a hot oven for 10 minutes. Not any longer or your enchiladas will dry out. I usually do two pans with tweleve in each pan. After baking for 10 minutes serve with some Mexican rice and a salad. Enjoy.

CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE

Steps:

• Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
• Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
• Make Ahead Tips.
• The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
• Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
• Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
• Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.

AUTHENTIC MEXICAN ENCHILADAS

Steps:

• Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
• Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
• Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.