Chicken Enchiladas
I would like to try to make Chicken Enchiladas. I love Mexican food and thought it would be fun. How do you cook the chicken to keep it so moist? Do any of you know of a good recipe I can try? :)
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11 Comments:
My son's version is here. The last time he made these he used tortillas with sun-dried tomatoes in them. It's always pretty darn good.
LunaPierCook at 8:55PM on 04/04/09
My dad and I make these enchilladas every Christmas. Hopefully you have mole in your ethnic food aisle, if not, you can buy it online here for quite cheap:
http://www.mexgrocer.com/catagories-salsas-mole.html
I reccomend the Dona Maria, that's what we use.
So, you make chicken stock using a whole chicken, just as you always would. Shred the chicken, and reserve it. Use the stock and mix it with the jarred mole. Add some of the mole to the shredded chicken, to keep it moist.
Microwave a stack of corn tortillas, just to make them pliable. Spread some of the chicken-less mole on the bottom of a baking pan (so nothing sticks). Stuff each tortilla with some of the mole/chicken mixture, roll it up and place it in the pan. When you've filled up the pan, brush a hardy helping of mole on the enchilladas. A lot of people just dump it on, but it turns them to mush; brushing is key. Add as much cheese as you'd like (my dad likes them almost cheese-less, I like a crapload of cheese) and then bake for about 15 minutes or until they're heated through.
I suck at giving recipes and I know I haven't been exact, but that's the gist of it.
PumpkinBear at 10:45PM on 04/04/09
We use this recipe from America's Test Kitchen/Cooks Illustrated. It has some clever shortcuts and is pretty darn good.
link
Hell2Heights at 1:45AM on 04/05/09
Ok, I may get shot for this, but I'm going to say it anyway. I usually just shred a rotisserie chicken in my enchiladas (gasp!). It's flavorful, it's convenient, and it's always moist IMO. I would rather spend my time making a homemade red/green sauce (or mole sounds delicious, PumpkinBear), salsa, guac, etc. than cooking my own chicken, making stock, etc. It's not that cooking the chicken is difficult...it's just not my favorite thing to do, and basically just not worth it to me when I really do like the rotisserie.
kimberlymac at 8:56AM on 04/05/09
I have had good results with the Eat, Shrink, and be Merry girls recipe from Foodtv.ca. Low fat even yet my high-fat loving kids just scarf it down....I'll see if I can find the link.....
Maureen at 9:08AM on 04/05/09
I tend to make the sauces from scratch any more, but one thing I always loved about my Moms chicken enchiladas and tacos (shredded chicken simmered in canned enchilada sauce with onions and chopped green chiles, basically) was the raisins she added. I don't knkow where the idea came from, and it is about the only place I want to see raisins, but OH MY GOSH are they good! They get all soft and juicy and spicy and are just perfect.
Cary at 12:02PM on 04/05/09
@kimberlymac - I won't be the the one shooting you. I do often make enchiladas starting from raw chicken and cooking the chicken and sauce together but I also frequently make a version starting with already cooked chicken and when we can get the rotisserie chicken from one of the two stores we really like it from we definitely use that. They're a great time saver and, if you find a place that does a good job, they're really delicious and there isn't anything funky in them. Pretty brilliant in my mind.
ccbweb at 6:43PM on 04/05/09
WOW! what great ideas. Thanks everyone for all your help.
Miss Patty at 7:37PM on 04/05/09
One more idea - this recipe is from an old friend's mother in law:
For the topping: combine 1can ro-tel, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 EACH red bell pepper, green bell pepper, jalapeno, and yellow onion - all diced, 1 handful diced cilantro, and 1 package Mexican shredded cheese.
For the filling: 3 cooked, diced chicken breasts. I like the John Soules pre-seasoned fajita meat myself. Fill approximately 12 flour tortillas with the chicken, roll up, and place in a greased, 9*13 baking pan.
To finish: Pour the soup/cheese/veggie topping over the tortillas, cover the dish with foil, and bake for 40 minutes.
Makes great leftovers - even cold!
I pair mine with homemade salsa - 1 can diced tomatoes, 1 can ro-tel, a handful of cilantro, blended to desired consistency and seasoned with garlic salt and pepper
Enjoy!
dharmon at 9:13AM on 04/06/09
My secret for moist chicken is to poach the chicken in salsa and then shred it up. You can do this over the stove or in a crockpot.
missjess at 11:14AM on 04/06/09
checkout helen corbitts enchiladas. these are what my grandma used to make, and are pretty good, sans authenic.
http://books.google.com/books?id=v2qOcGticqwC&pg=RA1-PA41&lpg=RA1-PA41&dq=helen+corbitt+enchiladas&source=bl&ots=ePRaNvyytW&sig=074Ww_aAs--hyFo6aUHWo4MC1aU&hl=en&ei=zSPaSZCpDJbEMs-MnPUO&sa=X&oi=book_result&ct=result&resnum=1#PRA1-PA41,M1
seikel at 11:48AM on 04/06/09