Friday, January 28, 2011

Chicken Enchiladas

Last night for dinner I made chicken enchiladas.  This is by far my favorite chicken enchiladas recipe.  If it didn't take so long to make, I would definately make it more.  The best thing, their is always leftovers and it tastes just as good the next day.

So.... I thought I would share the recipe with you and let you try it with your family.


1 broiler-fryer chicken (about 3 pounds) cut into 8 pieces
1 large tomato, peeled, seeded, chopped (I used a can of already diced tomatoes)
1/2 cup finely chopped white onion
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup chicken broth
1 1/2 cups heavy cream
12 corn tortillas (6-inch diameter)
2 cups shredded queso Chihuahua or Monterey Jack cheese

I always start by pulling the skin off the chicken.  You don't want the skin anyway.  Add a little salt to the chicken for flavor.

Place chicken in single layer in 12-inch skillet.  Sprinkle with tomato, white onion, garlic, cumin and salt; add broth.  Bring to a boil over medium-high heat. 

Reduce heat.  Cover and simmer 1 hour or until chicken is tender.

At this point, you can just sit back and wait for the aroma to fill your kitchen.

Remove chicken from skillet with tongs, shaking off vegetable pieces.  Let stand until cool enough to handle.

Skim and discard fat from skillet.  Bring remaining broth mixture to a boil over medium-high heat.  Boil 4 to 8 minutes until mixture is reduced to 2 cups. 

Pour reduced broth mixture into 13x9 inch baking dish.

Remove and discard bones and any left over skin from chicken.  Using fingers, pull chicken into coarse shreds.

Preheat oven to 375*

Heat cream in medium skillet over medium heat to just below boiling; remove from heat.

Dip 1 tortilla in cream with tongs (I use fingers, it's easier) a few seconds or until limp.  Remove, draining off excess cream. 

Spread about 3 tablespoons chicken down center of tortilla.

Roll up; place on sauce in baking dish.  Repeat with remaining tortillas, cream and chicken.  Pour any remaining cream over enchiladas.

Shred your cheese.

Sprinkle cheese over enchiladas.  Bake 25 to 30 minutes until sauce is bubbly and cheese is melted. 

I serve mine with just plain white rice.  I have a very picky eater so I can't dare serve him anything with any flavoring. 

As you can tell, this recipe takes quite a while to prepare but it is worth every minute.  So, whenever your looking for a really good mexican meal at home, give this one a try.

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