I love Mexican food but my fiancee is not as much a Mexican food eater. Is there any good Mexican food recipes that even my fiancee would like?
(m) Chicken Enchilada Ingredients 20 Corn Tortillas 4 Pound Chicken 3 Cups Shredded Monterrey Jack Cheese 4 Ounces Sour Cream 1 Cup Buttermilk 3 Cups Chicken Broth (you will make this using the chicken in the first step.) 1 Tablespoon Chili Powder 1/2 teaspoon Garlic Powder 1/2 teaspoon Salt 1 teaspoon Ground Cumin Powder 4 Tablespoons Corn Oil 5 Tablespoons Flour 2 Sliced Jalapeno Peppers 1 Chopped Onion Chicken Enchilada Equipment Chicken Enchilada Equipment 2 Large Sauce Pans Frying Pan Cheese Grater Spatula, or Tongs Spoon Measuring Spoons Measuring Cups First Step:
The Dreaded Bird Ok, lets get started! If this is your first time boiling a chicken it looks scary, but don’t worry it wont bite (usually.) Most of the gross stuff is already taken care of. If your chicken is frozen like a brick just fill up your sink with water and drop it in and let it sit there till it acts more like a refrigerated one. If it came in a plastic wrapper just leave it on during this step. This could take a few hours. If it is not frozen then just ignore this comment.
Take the chicken out of the wrapper and put it in an extra large sauce pan. If you cook it in the plastic wrapper it will taste funny. Now cover the chicken with water. Put in 1/2 teaspoon of garlic powder. Put the lid on the sauce pan and let the chicken cook on a burner set on medium low for at least 2 hours.
Once this is done see if it is tender. If it isn’t then you will need to cook it for about 20 more minutes. Once it is done take the chicken out of the broth and save the broth for your enchilada sauce. If the enchilada sauce does not have chicken broth in it, it will be NO good.
This is one of our secrets to great Mexican food. Now place the chicken on a cookie sheet to cool. Second: De-boning Chicken Once you have removed the broth from the chicken, and the chicken has cooled, take the skin off. Then take all the meat off of the bones. Just reach down and grab the meat and leave the bones. Now this is the important part: keep the meat and through the bones and cartilage away.
Now take the chicken meat and mix it with: 1/2 teaspoon Salt 1/2 teaspoon Ground Cumin 1 Teaspoon Chili powder Third Step: Grating Cheese Grate 3 Cups of Monterrey Jack Cheese.
Fourth Step: Frying Corn Tortillas Now it is time to fry the tortillas. Just fill a skillet 1/4th inch full of corn oil. Then Place it on a medium high burner and let it heat up. Then take one of the tortillas and carefully place it in the skillet and count 5 real seconds, flip it over, count another 5 real seconds and then remove it from the skillet. You will want to blot the grease off. You will need to fry around 20 of these. This is so that you will have one or two extra. (If you have never fried any thing before there are some safety rules to hot oil. One: Never leave it unattended. If you do, it could start your house on fire.
Two: If you have children make sure it is out of their reach and the handle of the skillet is not hanging off were they could grab it.
Three: Use the proper utensils to fry, this never includes your hands. I know My hand is in the picture, but I can tell you from experience hot oil hurts!) I am not trying to scare you, just trying to make this an enjoyable experience.
Fifth Step: Mixing Buttermilk Enchilada Sauce Stir the following ingredients together in the sauce pan. Make sure this is done over a burner set on medium low: 4 Tablespoons Corn Oil 5 Tablespoons Flour 1 teaspoon Salt 1 teaspoon Ground Cumin Powder 1/2 teaspoon Garlic Powder 1 Tablespoon Chili Powder
Once this is done stir in: 3 Cups of the chicken broth made from first step Adding Buttermilk Now is the time to add the 1 Cup Buttermilk. Stir it in well and continue to stir on medium low until the enchilada sauce has thickened to the consistence of thin gravy.
Seventh Step: Dipping Tortillas Now don’t worry we will take you through assembling the first one: Dip one tortilla in the buttermilk enchilada sauce. Then lay it on a plate. (Assemble these on a different plate from the one you serve them on. This tip will keep the serving plate neat and attractive for a professional looking presentation.)
Eighth Step: Assembling Chicken Enchiladas Now put 1/4th cup chicken mixture, 1/4th cup cheese, 1 Tablespoon onion and 1/4th cup of enchilada sauce on the dipped tortilla. Add another dipped tortilla, and another layer of chicken/cheese/onion. Now top it off with a third tortilla.
Ninth Step: Topping Chicken Enchiladas At this point you should have three tortillas and two layers of filling. Top the enchilada off with a sprinkle of cheese, onion, chicken, and then 1/2 cup of buttermilk enchilada sauce. Then finish it off by putting a dollop of sour cream and a few slices of Jalapeño pepper.
Tenth Step: Sliding This is the last step!! Just slide your chicken enchilada onto the serving plate.
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