Enchilada Suizas - Chicken Enchiladas
Category:
I cheat on this recipe. Sure I can tell you how to perfectly roast a chicken, or give you the instructions on how to boil chicken breasts with vegetables and spice, giving you the added chicken stock as a byproduct which you can use for another purpose, however, I find it is better to buy store bought rotisserie chicken. Not only does it give you great tasting dish, but you can spend the extra time on the sauce which is the most important part of the dish.
This recipe is great to serve on our Black Clay, La Chamba Oval Serving Dishes, proving that they are not just restricted to Colombian dishes. The black clay makes a dramatic backdrop for the light colored tortillas and sauce.
| Product Featured in this Recipe |
 |
| Black Clay, La Chamba Oval Serving Dish |
Email
Print
Preparation time
Cooking time
Ingredients
For 6 Person(s)
Recipe
- 1 store bought rotisserie chicken or 1 1/2 lb cooked chicken breat
- 12 corn tortillas, fresh if you can get them
- 1 cup(s) shredded Mexican melting cheese, or Monterey Jack cheese
- 16 ounce(s) canned refried beans
Garnish
- shredded lettuce
- guacamole
- Mexican crema, or sour cream
- pico de gallo
Sauce
- 1 1/2 pound(s) tomatillos, husked, washed, and cut in half
- 1 large white onion, cut in half
- 3 clove(s) garlic
- 2 serrano chili
- 1/2 cup(s) loosely packed fresh cilantro
- 2 tablespoon(s) vegetable oil (or pork lard if you don\\\'t mind the extra fat and want extra flavor)
- 1 cup(s) chicken broth
- 1/2 cup(s) Mexican crema or sour cream
Enchilada Suizas - Chicken Enchiladas Directions
- For the sauce:
- Begin making the sauce by placing the tomatillos, onion, and garlic cut side down on a lightly oiled roasting pan and broil on high approximately 4 inches from the burner until the skins are charred, about 5 to 7 minutes. Alternatively you can roast the ingredient whole on a Black Clay, La Chamba Comal, cast iron pan, or over an open flame. Remove from heat and let cool.
- Roast the chilies separately (preferably over an open flame) since they take longer to roast than the tomatillos and onion. Once roasted and cooled, remove the skin and seeds.
- Place the cool tomatillos, onion, garlic, chilies, and cilantro in a blender or food processor and pulse until all the ingredients are finely chopped and mixed.
- In a Medium Lidded Mexican Cazuela, heat the oil or lard over medium heat. Add the processed ingredients, being careful as it will splatter and cook for about 2 minutes or when the sizzling stops.
- Add the chicken broth and simmer over medium heat for approximately 15 minutes or until it reaches a slightly thick consistency. Add the creama, salt to taste and simmer for 2 minutes more.
- Heat the oven to 350°F.
- Remove the breast meat from the chicken, reserving the rest of the chicken for another use, and shred the meat. Mix the shredded meat along with half a cup of the sauce.
- Heat the tortillas wrapped in foil in the preheated oven until they are warm, soft, and pliable. If you are using fresh, you won’t need to do that.
- Divide the shredded meat evenly among the tortillas placing the meat slightly to one side. Roll the tortillas around the meat, and place them on the plate, seam side down 2 or 3 to a plate.
- Divide the refried beans amount the plates, spoon a generous amount of the sauce over the tortillas, and top the tortillas and beans with the cheese, placing the plates in the preheated until the cheese is melted and slightly brown, approximately 10 minutes.
- To serve garnish with the shredded lettuce, guacamole, crema, and pico de gallo.
