Wednesday, October 6, 2010

Chicken and Green Chile Enchiladas

Whether Mexican, South western, or Tex Mex, the flavor of "Green Chilies" rule. To say that it is one of my favorites is a pure understatement. Spicy and sweet but not over powering, they play well with all sorts of ingredients or can take the lead as the main ingredient. With enchiladas being one of the great comfort foods of the world this is a good place to showcase this Chili, it really punches up the flavor and elevates the chicken in this version.
I grew up eating enchiladas mostly beef or cheese at least once a week. It was not until I was in High School that I had this version. It was on a trip to San Antonio with  my then girlfriends family that I first had Green Chili Chicken Enchiladas served with a little crema  I was sold, I had a new favorite. When I came home  mom was put on a quest for the recipe. Where she got it from I haven't a clue. All I can say is I have enjoyed these at home and  in Mexico and could not tell any difference in flavor or texture.
One of the nice things about Enchiladas is that any lightly seasoned meat can be used. In this case left over roast chicken would be a prime candidate or a rotisserie chicken picked up in the deli section. Enchiladas are one of those meals that look so complex to prepare but are ultra simple. Enjoy!    


1 lb chicken cooked, torn into pieces
1 medium onion, fine dice
1 6 oz can green chilies
2 cups low sodium chicken stock, divided
1/2 cup  low or no fat sour cream
1 tsp cumin seed or 1/2 tsp ground cumin
1/2 tsp Mexican oregano crushed up or 1 tsp European oregano
3 tbl Cilantro fine dice
2 cloves garlic fine dice
1 tsp Kosher salt
1 1/2 cups Colby Jack cheese divided
8 corn tortillas ( home made are best)
1/2 cup oil
1 tbl Masa Harina ( corn flour)
1/3 cup + 2 tbl *Salsa Verde (Green chili sauce)
*San Marcos brand or Pace recommended

Tools: 10" heavy bottom skillet, 8 " skillet, 1 qrt sauce pan, 9X11" baking dish


Place the heavy bottom skillet  over medium heat,when you can feel the heat starting to radiate off the bottom add the cumin seed and toast them for a min or two. add about 1tbl of the oil to the pan and continue to warm.
Add the onion and salt and cook until they begin to become translucent add 1/2 the chilies and all the garlic cook about 2 min. more.
Add the oregano, cilantro and chicken and 1/2 of the chicken stock.
Bring to a simmer after about 10 min  break up the chicken and continue to reduce the liquid until there is none left but the meat is moist. remove from heat and allow to cool. In the mean time, prepare  the baking dish by spreading  the 1/3 cup Salsa Verde on the bottom of the  baking dish. and prepare the Green Chile gravy:
In the 1 qrt sauce pan whisk together 1 cup chicken stock, sour cream, reserved chilies, 2 tbl Chile Verde and *Masa Harina . Bring to a boil for 1 min and remove from heat whisk 1 min.
Heat the oil in the 8 in Skillet to about 150 deg.
                                                      set up an assembly line

Start assembly by putting the 1/3 cup salsa verde into the  bottom of the baking dish spread evenly.
Take a tortilla and place it in the hot oil to warm for about 10- 15 sec. allow to drain over the skillet and trans fer it to the baking dish.

Place a tablespoon of the chicken filling in the center of the tortilla  and spread evenly
top with some of the shredded Colby Jack then fold the side closest to you over the center and roll the tortilla over onto itself placing the seam on the bottom. Repeat the process for the remaining ingredients.

 Preheat your oven to 350 º F  pour the Green Chile gravy over the top and then cover with the Colby Jack.
Cover with aluminum foil and bake for 20 min increase the oven temp to 400º F remove the foil and brown the cheese a little on top.
 Allow to cool 10 min prior to serving. Serve with Spanish rice, re-fried beans.

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