Chicken Enchiladas
This wonderful dish is so popular, and I'm sure everyone has their own version and recipe on how it should be made. It is in essence a very simple comfort food that is so fulfilling that people love it. There are so many ways and variations to make enchiladas. I've probably made several different ways myself over the years so a definitive recipe is evolutionary. But for this recipe, I will make my current version of pollo (chicken) enchiladas. Which uses pulled or shredded chicken that been braised or slow cooked for hours.Ingredients:
4-5lbs Split chicken beast (bone-in or boneless)
8-8" Flour tortillas
1 large Spanish or Vidalia onion half juliened half chopped
3-4 Roma tomatoes diced
8 oz Package of Mexican blend cheese or other.
2-cups Chicken broth
1-8oz can Tomato sauce
1/2 cup Fresh Cilantro, chopped
4 Garlic cloves chopped
1 larger Jalapeno pepper
1 tbs Olive oil
1 tbs Hot sauce
1 tbs Chili powder
1 tsp Coarse black pepper
1 tsp Ground cumin
1 tsp Salt
Instructions
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At one and half hours, turn chicken over and baste, continue cooking.
After cooking, the chicken should easily come off the bones, shred with two forks or your fingers, place chicken in a separate bowl. Strain the stock from the pan through a sieve and reserve. I use the bones and remnants to make chicken stock for later use.
Salsa
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Laddle 1 cup of the sauce onto the shredded chicken and mix. Place tortilla on a flat surface and add chicken to the centerfillin it side to side. add a sauce, sprinkle with cheese and fold. Place the enchilada in a baking pan seam side down. Continue the steps until pan is full with enchiladas. Spoon sauce over enchiladas and cover with the shredded cheese. Bake in oven 375º for 30 minutes, serve hot. Bon Appetite!
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