Restaurant style red chicken enchiladas
Cooking Con Claudia · ♥ 14.1K likes · 382.1K views · 10 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2½ tsp salt
- 2 tsp black pepper
- 2 tsp chipotle powder
- 2 tsp ground cumin
- 1 tsp oregano
Mix the salt, black pepper, chipotle powder, ground cumin and oregano into a spice blend.
Spice rub and coating the chicken
- chicken breast
- 1 tbsp spice rub
Rub one tablespoon of the blend into one side of the chicken breast, patting it in, then turn it and rub another tablespoon into the other side.
- oil
Set a comal over medium-high heat, coat it with oil and once hot cook the chicken 4 minutes per side.
- 1 whole potato
- 1 whole carrot
In a skillet over medium-high heat with oil, cook the diced potato and carrot with one teaspoon of the spice blend for 5 minutes. Cut them small so they cook through.
- ½ whole onion
- 1 whole jalapeno (optional)
- 1 whole roma tomato
- 2 cloves garlic cloves
Add the half onion, the jalapeno, the roma tomato and the minced garlic and cook 3 minutes.
Mix in the shredded chicken and cook a couple of minutes until everything is well combined, then taste for salt and set the filling aside.
- 2 whole chile anchos
- 2 whole chile moritas
- 2 whole chile de arbol
Put the chile anchos, chile moritas and chile de arbol in a small pot, cover with water, set over high heat and bring to a boil.
- 3 cloves garlic cloves
- 1 tsp apple cider vinegar
- 4 tbsp tomato paste
- 2 cup water
Transfer the boiled chiles to a blender with the garlic cloves, the rest of the spice blend, the apple cider vinegar and the tomato paste, and blend smooth with two cups of water or chicken broth.
- 4 tbsp butter
- 4 tbsp all-purpose flour
Melt the butter in a pan over medium heat and whisk in the all-purpose flour, cooking about a minute.
- 4 tbsp New Mexico chili powder
Whisk in the blended sauce and the New Mexico chili powder, whisking constantly.
- 3 cup chicken broth
Whisk in the chicken broth, using it to rinse out the blender, and keep whisking until it comes to a simmer.
- tortillas
Heat oil in a small pan over medium heat and lightly fry each tortilla 5 to 10 seconds, until it begins to blister.
- non-stick cooking spray
Preheat the oven to 325F and lightly spray an oven pan with non-stick cooking spray.
- cheese
Dip a tortilla in the enchilada sauce, add cheese and the chicken filling, roll it up and set it on the pan. Repeat with the rest.
Bake at 325F for 8 to 10 minutes, until the cheese has completely melted.
Serving and taste test