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Chicken Enchiladas

When you have time, and a craving for some home style Mexican food, this is the recipe for you. The longer you can take to make this, the better it will be. I usually try to do the stock for the sauce at least a day ahead of time, with some chicken bones and heavy seasonings. The trick I do, is I cook the chicken for the filling in the heavily seasoned stock, adding more layers of flavor throughout the dish. Now, typically you are supposed to use corn tortillas for the wrapping of the filling, however I really like flour tortillas, and I like the consistency it gives when it is broiled with all that delicious sauce on top. Be sure to blend the sauce well using a stick blender or a food processor!

Method


Boil chicken breasts in the pre-made stock from the day before. Let boil for about 60-90 minutes, or until the chicken is soft enough to shred. Once cooked, set aside and let cool before shredding. With the remaining liquid in the pot, bring to a simmer for about 10 minutes, and then blend until smooth using a stick blender or food processor. Once the chicken has cooled, shred into fine strips using two forks. Next, take one flour tortilla, fill it modestly with chicken and cheese, roll it up and place it into a greased pyrex baking dish. Repeat until the pan is full. Cover with the blended sauce and some more cheese, and place into a 350* oven for 20-25 minutes. Garnish with cilantro.