Next week is Cinco de Mayo 2020 and based on the situation reports on the COVID-19 outbreak looks like we will be celebrating at home. Plan a “fiesta” with the family, surprise them with these moist chicken enchiladas, a side of Mexican rice, chips/salsa, guacamole and Margaritas. I guarantee your family will ask for seconds and for sure these recipes will become your family’s year-round favorites.
To save time preparing these enchiladas I bought a rotisserie chicken from the supermarket. If you prefer to roast your own chicken I invite you to take a look at the Roasted Chicken with Herbs in this blog. Feeling more spice daring? Take advantage of Buffalo Wild Wing’s BOGO boneless Thursdays and get extra-spicy chicken wings! This recipe will also work for vegetarians, simply substitute the chicken for jackfruit. This link has nutritional information about the jackfruit and also on how to cook it.
- 1 large onion (Spanish or yellow) diced
- 1 medium green pepper diced
- 3 medium garlic cloves minced
- 1½ teaspoon ground cumin
- Salt to taste
- 1 14 oz. can diced tomatoes
- 1 7 oz. can chipotle pepper in adobo sauce (chopped)
- 3½ - 4 cups shredded chicken
- 34 oz. chicken stock
- 25-30 small corn tortillas
- 12 oz. grated Monterrey Jack cheese
- 2-3 tablespoons Oil
- Preheat the oven to 375 ˚F
- Heat the oil over medium-high heat in a deep pan (big enough to hold 4 cups of chicken)
- When the oil is hot add the onions and green peppers
- Once the onions are translucent add the garlic, salt and cumin. Cook for only a minute mixing often
- Add the tomatoes and chipotle pepper, cook for 5 minutes
- Add the shredded chicken and chicken stock
- Let it boil and lower the temp to medium-low and cook for 20 minutes
- While chicken is cooking start heating the tortillas using a small pan at a medium temperature. The tortillas should be toasted and still flexible (approximately a minute per side). Collect the heated tortillas on a plate
- Using a colander, strain the chicken filling, reserving the stock. Making sure all the liquid has been drained
- Pour the chicken stock back on the pan and continue cooking at a low temperate. Allow it to reduce while you are preparing the tortillas (approximately 30 minutes)
- To prepare the enchiladas add about 2 to 3 tablespoons of chicken filling on the upper edge of the tortilla (the edge closer to you). Roll the tortilla tightly around the filling and place it in a large rectangular Pyrex pan (15x10). Continue until the filling is finished
- Pour the reduced chicken stock over the enchiladas
- Cover with the Monterrey Jack cheese
- Bake the enchiladas for 20-30 minutes or until the cheese has melted and is slightly brown
Leave a Reply