Ingredients:
- 1 whole chicken (makes 15 - 18 enchiladas) or
- 5-6 thighs (9 - 12 enchiladas)
- Corn tortillas
- Vegetable oil
- 12 oz. of mild cheddar cheese, grated
- 1/2 cup yellow onion, finely chopped
- Enchilada sauce
- Sour cream optional
- Guacamole optional
Directions:
- Personally, I think dark meat makes the chicken enchilada recipes better than white meat. The choice is yours.
- Rinse your chickens in cold water and place them in a pot and fill with water. You are going to boil the chicken for 1/2 hour.
- Always test your chicken to make sure it is done. You don't want to see any red juices coming out of the chicken.
- When done, remove the chicken to a dish to cool off.
- When the chicken is cool enough to touch, you will debone the chicken. Discard the skin, bones, gristle, and any other parts you don't want to eat!
- Try not to leave your chicken out at room temperature too long. You don't want to encourage bacterial growth.
- Place your deboned chicken on a clean cutting board and cut the chicken into approximately 1 inch chunks. If you have ever considered buying one good knife for your kitchen, here is one I have been happy with. I use it all the time and love it. It's razor sharp and lightweight.
- At this point you can start assembling your chicken enchiladas. If you want to keep your chicken warm just put it in a pot on the stove in the juice it was cooked in.
- Heat the vegetable oil on medium high heat in a pan big enough to fit the tortillas in.
Assembly Time
- When the oil is hot, take two tortillas with tongs and hold them in the oil until they bubble. The tortillas should bubble right away. If they don't, your oil is not hot enough.
- Lift and dip the tortillas in and out of the oil 3 times fairly quickly.
- The goal is to make the tortillas soft so they are easy to roll. If you leave them in the oil too long,the tortillas get stiff and are hard to roll. Toss those aside and try again.
If you make these chicken enchilada recipes enough times, you will get good at it. - Now dip the tortillas in hot enchilada sauce to coat them. Transfer the coated tortillas to a plate or tray. The tortillas will be hot, so be careful.
- You might want to wait 1 minute to let the tortillas cool.
- Now add a large spoonful of chicken on top of the coated tortilla. Lay it right down the middle from end to end.
- Grab one end of the tortilla (closest to you) and bring it over 3/4 of the way to the other end. Place your fingers on top near the chicken. Tuck and roll the enchilada over so that the opening is now on the bottom.
- Pick up the enchilada and place it on a oven-proof dish. When you pick it up, make sure you grab the seam on the bottom with your fore fingers and let your pinky fingers cover the ends of the enchilada so the chicken doesn't fall out.
- After a little practice you'll realize that making these chicken enchilada recipes is a breeze.
- After you have placed your chicken enchiladas in the dish, use a ladle to spoon the enchilada sauce over the top of all the enchiladas. Spoon plenty of sauce to completely cover the enchiladas and the bottom of the dish.
- Sprinkle grated mild cheddar cheese over the top of the chicken enchiladas. Use a much or as little as you desire.
- Then sprinkle finely chopped yellow onions on top or not.
- Preheat your oven to 400 degrees and place the chicken enchiladas in the oven. You don't need to cover them.
- Since all of your ingredients are warm, you will only need to leave them in the oven a few minutes.
- When you see that the cheese has completely melted and the sauce is bubbling around the edges, you know it's hot enough.
- Take the chicken enchiladas out of the oven and serve immediately.
Spanish Rice Recipe
Ingredients:
- •12 inch frying pan, with tight fitting lid
- •2 cups long grain white rice
- •1/4 cup vegetable oil
- •1/2 yellow onion cut into 1 inch chunks
- •1/2 bell pepper any color, cut into 1 inch pieces
- •3 cloves of garlic, minced or 3 heaping tsp garlic powder
- •3/4 cup tomato puree
- •2 tsp. sea salt
- •2 tsp. granulated chicken base
- •2 3/4 cups of chicken broth
- •3/4 cup of frozen peas, optional
Directions:
- 1. Add the oil to the pan and put heat on to medium high. Add the rice and saute untilgolden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.
- 2. The important thing is to make sure the rice is toasted to a nice golden brown.
- 3. Using a garlic press, add the mincedfresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
- 4. Continue to saute for an additional 3 minutes. You will notice a wonderfulgarlic aroma.
- 5. Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.
- 6. When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.
- 7. You have just made some wonderfully flavorful spanish rice.
- 8. Cooking is like an art and it's okay to try different things and experiement. So if you think of something different you want to add, go for it.
- 9. For those of you who like to follow a recipe, you should have great success following this spanish rice recipe. Enjoy!
Author Notes: The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy. - Genius Recipes
Serves 4 to 6
• 3pounds pork shoulder, butt, or country-style spare ribs, skin and bone removed
• Cold water to barely cover
• 2teaspoons salt, or to taste
1. Cut the meat, with the fat, into strips about 2 x 3/4 inches. Barely cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered.
2. Lower the flame enough to bring down to a simmer. Let the meat continue simmering until all the liquid has evaporated -- about 1 hour and a half, depending on the shape of your pot. By this time the meat should be cooked through but not falling apart.
3. Lower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over -- about 1 hour and 10 minutes.
4. Notes: The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.
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