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I’m looking for a good enchilada recipe.. In another words REAL mexican enchilada recipe..lol.. I like it with the red sauce but have noo clue how to make it.. Also how do you prepare the chicken for it?? It’s gotta be right because my hubby is mexican.. All my food ends up coming out like a white girl made it anyways but I want to surprise him =]
Good Chicken Enchilada Recipe..?
September 5th, 2012 
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Here it is, the real deal. Mexican food is notoriously time consuming and labor intensive. But if you want the real deal, then you better put some work into it. Here it is:
Ingredients
Sauce and Filling
1 1/2 tablespoons vegetable oil or corn oil
1 medium onion ,chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
3 tablespoons chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon table salt
2 teaspoons granulated sugar
12 ounces boneless, skinless chicken thighs (about 4 thighs), trimmed of excess fat and cut into 1/4-inch-wide strips
2 cans tomato sauce (8 ounces each)
1/2 cup chopped fresh cilantro leaves
1 can (4 ounces) pickled jalapeños , drained and chopped (about 1/4 cup)
8 ounces sharp cheddar cheese , grated (2 cups)
Tortillas and Toppings
10 corn tortillas (six-inch)
Vegetable cooking spray
3 ounces grated sharp cheddar cheese (3/4 cup)
3/4 cup sour cream
1 avocado , diced medium
5 leaves romaine lettuce washed, dried, and shredded
2 limes , quartered
1. FOR THE SAUCE AND FILLING: Heat oil in medium saucepan over medium-high heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt, and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and 1/4 cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper and lower-middle positions and heat oven to 300 degrees.
3. Assembling Enchiladas
1. Smear entire bottom of 13 by 9-inch baking dish with 3/4 cup chili sauce.
2. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
3. Place warm tortillas on counter-top. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.
4. Roll each tortilla tightly by hand and place in baking dish, side by side, seam-side down.
5.Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.
6. Sprinkle 1/4 cup grated cheese down center of enchiladas.
Heat tortillas and fill, roll, and sauce enchiladas. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce, and lime wedges separately.
OK. If you want to make the REAL DEAL, first you need to make your tortillas.
Corn Tortillas
“This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.”
Ingredients:
1 3/4 cups masa harina 1 1/8 cups water
Directions:
1. In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
2. Preheat a cast iron skillet or griddle to medium-high.
3. Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
4. Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
The sauce is key. Use the best you can get and if you can’t buy the best, make your own enchilada sauce recipe.
Alicia’s Red Chile
This is the way my grandmother used to make enchilada sauce. It took her all day, but the flavors filling the house brought kids and adults from several blocks away.
Ingredients
3 oz ground New Mexico Red Chile Powder
2 tblsp bacon drippings
2 tsp all purpose flour
1 garlic clove, minced
Salt & pepper to taste
1 tsp. paprika
2 cups water
1 pkg beefy onion soup mix
In Dutch Oven
Add bacon drippings, flour, garlic
Brown quickly
Add chile powder, paprika
On low heat, stir for 2 minutes
Add soup mix and water
Stir until mixed well, then cover and cook on low 2-3 hours
Carefully puree in blender until smooth
Chile burns-Watch it
You may want to use a trifle under the pan to keep the direct heat off the chile.
Now you are ready to make your enchiladas! Make sure you don’t use fried chicken or canned chicken. If you have the time, stew a whole chicken in a stock pot and add vegetables to make a chicken stock.
INGREDIENTS
3 cups shredded chicken-no skin
8 oz sliced bl olives
1/2 tsp cumin
1/2 tsp oregano flakes
Salt & pepper to taste
1 med onion chopped
1/2 tsp garlic powder
1 bunch cilantro, chopped
16 oz l Enchilada Sauce
12 oz Cojita cheese grated
10 corn tortillas
Cooking Spray
Assemble filling
Mix in bowl the following:
Chicken, olives,cumin,oregano,garlic powder,1/2 onions,1/2 cilantro
Precook tortillas
Tortillas can be cooked in oil or they can be coated with a food spray
This is one of our healthy eating shortcuts
Pour 1/4 enchilada sauce in pie tin
Coat both sides tortilla with enchilada sauce
Spoon mixture and smallamount of cheese inside
Roll and place in baking dish, seam down
If you want to freeze your enchiladas now is the time-before sauce and cheese
Repeat until all tortillas are rolled
Pour remaining sauce over top, add cilantro & onions
Bake at 350 F for 20 minutes
Cover five minutes then serve
Options:
Garnish with creme fresh, salsa,vinegar, serve an egg on top
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