Cinco de Mayo Chicken Enchiladas Verde

In celebration of Cinco de Mayo, I thought I'd post a really great enchilada recipe that my cooking partner and I came up with using my braised chicken tacos recipe.  This is the perfect way to use up some day-old corn tortillas.  Since you stack the enchilada instead of rolling, the tortillas are easier to manage.


Chicken Enchiladas Verde Recipe


makes 2-4 servings


In a heavy saucepan, heat:

1 Tbsp olive oil

Once the olive oil is hot, brown on both sides, one or two at a time:

4 boneless skinless chicken thighs

Brown them one at a time if necessary; don't crowd them in the pan.  Once there is nice browning on the bottom of the pan remove the chicken to a plate and pour in:

1/2 cup beer

Scrape up the browning from the bottom of the pan with a wooden spoon.  This browning makes the sauce deliciously rich.  Once the pan is completely deglazed, add the chicken back in and top the chicken with:

salsa verde
more beer if needed
salt to taste (depending on how salty your salsa is, you may not need any salt.  The flavors will concentrate as the dish cooks.)
1/2 tsp cumin seeds (optional)

Cook at a simmer until the meat is  very tender, 40-60 minutes.  If more browning forms on the bottom of the pan, scrape it up and incorporate it into the sauce. 

While the sauce is cooking, prep your other ingredients.  When the sauce is looking almost done, heat the oven to 400 F.  Grate:

8-12 oz. Jack cheese

When the chicken is tender, coat the bottom of a medium casserole dish with some of the sauce.  I used this Emile Henry 9x9 casserole dish:


Place on the sauce one of the:

corn tortillas

Place some of the chicken along the edge of the tortilla and top that with some of the cheese.  Don't be stingy with the sauce and cheese.  The rule of thumb is that you will never wish you had used more tortillas, but if you don't use enough sauce and cheese it may turn out dry.  Place another tortilla on top of that, and keep layering the stack up in the same manner until you start to run out of ingredients or the stack is big enough for your purposes.  Top the stack with the remaining sauce and some more cheese.


Bake the enchiladas for 20 minutes or until the cheese is nicely browned on top.  Let cool before serving.

Buen provecho!

If you're looking for more Mexican recipes, check out:

Creme Caramel (Flan)


Comments

Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   Depending on the ingredie
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this recipe.  We
Read more

Homemade Classic White Sandwich Bread

Image
I've been baking since before I met my husband ten years ago.  He eats gluten but appreciates my baking efforts and gives me feedback on texture compared to gluten products, which he consumes regularly on his lunch break at work in the form of sandwiches.  I'm a photographer too but he graces the wall of his office with blown-up cell phone shots of half-eaten sandwiches and burritos from his favorite shops.  He likes my baked goods, sure, but who can blame him for going for gluten? This last few weeks as I was testing this recipe, however, something shifted.  I finally heard these words: "you can make me this every weekend for the rest of my life."   I know my husband likes a bread I made when he immediately plans what sandwich to make from it.  Well, he's done that for every test loaf I've made for this bread.  A few days ago, in fact, he ate a breakfast sandwich with this bread, got catered burgers for lunch at work, then came home and requested a steak sand
Read more