Saturday, April 26, 2008
Green Chile Chicken Enchiladas
I knew the moment I saw this recipe that I would love it. I really can't say no to green chilies. I love them. I also have a hard time saying no to chicken enchiladas. I am happy to report that this recipe did not disappoint me! I'm excited because the flavors are similar (but actually much better) to the chicken enchilada's I have made before, but this recipe is from scratch and uses no cream soups. I did use flour tortillas so I'm not sure if the actually "disqualifies" me from using the word enchiladas, butnext time I will try it with corn tortillas. I also think that the filling would make a great base for enchilada soup. So you'll probably see a post about that soon! Enjoy!
Green Chile Enchiladas
(Source: The Way the Cookie Crumbles food blog)
Note: To wet the tortillas before heating and rolling them, I usually hold them under running water for a second. Alternatively, you could brush water on them using a pastry brush.
1 bone-in, skin-on chicken breast (12-16 ounces)
salt and pepper
1 tsp vegetable oil
2 tablespoons water (I used chicken broth)
3 tablespoons butter
½ large onion, chopped fine
3 cloves garlic, minced
3 tablespoons flour
1 cup milk plus ¼ cup
4 ounces chopped green chiles, undrained
½ cup sour cream plus 2 tablespoons
1 cup (4 ounces) cheddar, shredded, plus ¾ cup (3 ounces)
1. For chicken: Adjust oven racks to the lower-middle and upper-middle positions; heat oven to 450 degrees. Heat oil in heavy-bottomed 9-inch ovenproof skillet over medium-high heat until oil just begins to smoke; swirl skillet to coat evenly with oil. Brown chicken breast skin side down until deep golden, 3 to 4 minutes; turn chicken breast and brown until golden on second side, 3 to 4 minutes longer. Place in oven on lower-middle rack. Roast until thickest part of breast registers about 160 degrees on instant-read thermometer, 18 to 25 minutes. Using potholder or oven mitt, remove skillet from oven. Transfer chicken to platter and set aside until cool enough to handle. Pour water into hot skillet and scrape with a heat-proof spatula or wooden spoon to loosen browned bits. Pour liquid into small bowl. Reduce oven temperature to 375 degrees.
2. For filling: Melt butter until foaming in medium saucepan over medium heat; add onions and garlic and cook, stirring frequently, until translucent, about 4 minutes. Add flour and cook, stirring constantly, for about 1½ minutes. Do not brown. Gradually whisk in milk and reserved water from deglazing. Bring mixture to boil over medium-high heat. Stir in green chiles, 1/8 teaspoon salt, and a pinch of pepper. Remove from heat, and stir in ½ cup sour cream.
3. For sauce: Set aside ¼ cup of filling mixture. Add an additional ¼ cup milk and 2 tablespoons sour cream and stir until blended.
4. Remove and discard chicken skin. Using fingers or fork, pull chicken off bones into 2-inch shreds and 1-inch chunks. Stir shredded chicken and 1 cup shredded cheddar into filling mixture. Spread ¼ of sauce in bottom of 9×13-inch pan.
5. Lightly wet both sides of four tortillas; place on baking sheet in oven for 3-4 minutes, until soft. Spread approximately ¼ cup of filling down center of each tortilla. Fold in sides and place enchilada, seam side down, in prepared pan. Repeat with remaining tortillas until all the filling has been used, wetting and warming tortillas as necessary.
6. Pour remaining sauce over enchiladas and top with remaining ¾ cup cheese. Bake on upper-middle rack until the sauce is bubbling and the cheese is melted, 20-25 minutes. Let rest 5-10 minutes and serve.
1 can of black beans, drained and rinsed
1 tbsp olive oil
1 clove of garlic crushed
1/4 of an onion diced
1/4 cup chicken broth
1 tbsp chili powder
1 tsp cayenne pepper
1/2 can Rotel (diced tomatoes and green chiles)
salt and pepper to taste.
Heat the olive oil in a small sauce pan. When the oil is hot add the onions and garlic. Let the onions sweat out but do not let the garlic burn. After a few minutes add the black beans and chicken broth. Then season the beans with chili powder, cayenne pepper, salt and pepper. Bring the beans to a simmer then add the Rotel tomatoes. Let simmer for about 20 minutes.