Monday, August 12, 2013

Chicken Enchiladas


Serves 4
1 LB Boneless Skinless Chicken Thighs
1 Cup Yellow Onion diced
1/2 Salsa (I use homemade 1 part Onion, 1 part Jalipino, 2 parts Tomato, cilantro)
1 TBLS Chili Powder
1/4 Tsp Cumin
2 Lime
1 Orange
1/3 cup Cilantro chopped
Corn Tortillas
Crema Mexicana

Enchilada Sauce
2 TBLS Canola Oil
2 TBLS Flour
4 TBLS chili powder
1/2 Tsp garlic powder
1/2 Tsp salt
1/4 Tsp cumin
1/4 Tsp oregano
2 Cups Chicken Broth

Clean the chicken and place in a crock pot with 1/2 cup onions and the next 3 ingredients. Add the juice of the  limes and orange. Cook on High for @ 3 hours or low for 5-6.  While that is cooking make the Enchilada sauce.

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Pre-heat an oven to 400 degrees.  Strain chicken reserving broth.  Pull the chicken apart with a fork and put in an oven safe dish and add some broth just to dampen the meat.  Put in the oven for 5 - 8 minutes to brown the top.

On the stove get a cast iron skillet hot.  Take to tortillas and dip in the sauce for a light coat, wipe excess if needed, and sear for about a minute on each side.  Place meat mixture inside with dice onions and cilantro and roll.  Top with Crema and Enchilada sauce.

We added some Mexican rice.  Follow package instruction but substitute 1/2 cup water for tomato juice and add 1/4 cup salsa.

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