Enchiladas
Overview
| Feeds | 4 people (2 enchiladas each) |
| Serve with | Mexican rice |
| Preparation time | 1 hour (+3 hours for sauce) |
| Cooking time | 0.5 hours |
| Cookware | Oven baking dish (28x18 cm / 11x7”). |
Preparation (Chilli Sauce)
Prepare chilli sauce ahead of time. Doing it a day before is fine.
Start placing dried chillies into a pot and fill it with enough cold water to cover chillies. Place plate to hold them down and heat it to boil. Leave to cool for an 1-2 hours.
Afterward get chillies out of water and gently remove stalks. Place chillies, half a garlic bulb (peeled), one jalapeno, and about ½ of soaking water into a blender. Blend until really smooth. Once blended, use sieve to get rid of see and skin fragments. End consistency should be slightly runnier than catchup.
Preparation (Other Ingredients)
Finely chop whole onion, add some oil, and fry until golden brown. Leave on side to cool.
Chop chicken into bite-sized pieces and fry with some oil on high heat. Once cooked (and, ideally, camelized a bit), leave to cool. Don’t forget to salt it.
Get prepared sauce.
Open green chillies.
Open can of cooked beans.
Open shredded cheese.
Procedure
Oil baking dish (28x18 cm / 11x7”).
Use pan on stove top to heat enough oil to cover the bottom. Place flour tortilla into the pan and let it fry for 30 seconds or so (each side). Remove from oil and start filling while warm.
Onto a flour tortilla add: * a line of sauce (2 spoons), * some fried onion, * some diced green chillies * a sprinkle of cheese, * some cooked beans, * cooked chicken (or not, if veggie), * a sprinkle of sea salt (especially if not using meat)
Roll tightly, keeping the mixture inside as much as possible. Place into a greased dish (split-side down or side, if possible).
Repeat until all 8 tortillas are filled and rolled.
Pour the remaining sauce on top of rolled tortillas (it should cover them a bit and not drown them). Spread remaining cheese on top of the sauce and tortillas. No tortilla should be visible.
Preheat the oven to 175 °C (350 °F).
Once at temperature, place into oven for 30 minutes. Serve warm with a side of mexican rice.
If you have leftover sauce, you can reheat it and spoon over enchillada once you get it onto a plate.
Ingredients
Enchilladas
| 1 | Large yellow onion | |
| 0.5 kg | Chicken thighs | (alternatively any leftover chicken meat) |
| 8 | Large flour tortillas | |
| 500 g | Shredded cheese mix | 1 bag |
| 120 g | Diced green chillies | 1 can |
| 425 g | Cooked black beans | 1 can |
| Chilli sauce (see below) | (at least 500 g; cca 60g per enchillada) |
Chilli Sauce
| 20 pcs | Dried guajillo chillies | 1 bag (or: California chillies) |
| 2 pcs | Dried pasilla/ancho chillies | (optional, but preferred) |
| 1 pcs | Dried árbol chillies | (optional, spicy) |
| 1 | Jalapeno pepper | |
| 6 cloves | Garlic |
Links
- https://www.gimmesomeoven.com/best-chicken-enchiladas-ever/