Craving a dish that's both comforting and bursting with flavor? Look no further than our juicy Baked Enchilado Chicken recipe. This isn't your average chicken dish; it's a fiesta in every bite! Imagine tender, succulent chicken bathed in a rich, smoky enchilada sauce, nestled within a baking dish and baked to perfection. The aroma alone will transport you to a sunny Mexican cantina, promising a meal that's as satisfying as it is simple to make. We've used a blend of traditional spices to create a depth of flavor that will leave you wanting more.
Forget complicated recipes and lengthy prep times; this recipe is surprisingly straightforward. Ready to experience the deliciousness for yourself? Let's dive into the step-by-step process and create this mouthwatering Baked Enchilado Chicken together.
Tools Needed
- Blender
- Knife
- Pot
- Oven
- Aluminum foil
- Strainer
Ingredients
- Whole chicken (3.5 kg): 3.5 kg
- Pua chiles: 5
- Guajillo chiles: 2
- Garlic cloves: 6
- Onion: 1 small
- Apple cider vinegar: 1 tablespoon
- Oregano: 1 tablespoon
- Ground black pepper: 1/2 teaspoon
- Cumin: 1/2 teaspoon
- Bay leaf: 1 small
- Olive oil: 2.5 tablespoons
- Orange: 1/2 (peeled and cut)
- Potato: 2 medium
- Carrot: 2 medium
- Dried rosemary: a few sprigs
- Butter: 2 small cubes
- Salt
- Water
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Clean the chicken thoroughly, removing the gut and rinsing well. Pat dry with paper towels.
- Boil pua chiles, guajillo chiles, garlic, and onion in water for 10 minutes. Let cool.
- Blend the boiled chiles, onion, garlic, a little water, bay leaf, oregano, cumin, pepper, and vinegar to create a smooth sauce.
- Strain the sauce if necessary. Add salt and olive oil, mix well.
- Massage the marinade into the chicken, lifting the skin to ensure the sauce penetrates well. Let it marinate for at least 3-4 hours, or preferably overnight.
Step 2. Prepare the Vegetables and Assemble for Baking
- Peel and chop potatoes and carrots. In a separate bowl, combine potatoes, carrots, onion, garlic, rosemary, olive oil, butter, pepper, and salt.
- Preheat oven to 400°F (200°C). Place the marinated chicken in an oven-safe dish. Add the prepared vegetables around the chicken.
Step 3. Bake the Chicken
- Cover the chicken with aluminum foil, ensuring the breast and legs are protected to prevent burning. Bake for about an hour and 10 minutes.
- After an hour and 10 minutes, remove the foil from the breast to allow it to brown. Continue baking for another 20 minutes.
Step 4. Serve
- Remove from the oven, garnish, and serve.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- To prevent the chicken from drying out, baste it with the released juices during baking.
- Covering parts of the chicken with foil prevents burning and ensures even cooking.
- Marinating overnight enhances the flavor of the chicken.
Nutrition
- N/A
FAQs
1. Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken will significantly reduce prep time. Just shred it and skip the initial cooking steps.
2. What can I do if my enchilada sauce is too thick?
Thin it out with a little chicken broth or water, a tablespoon at a time, until you reach your desired consistency.
This Juicy Baked Enchilado Chicken recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Enjoy the flavorful combination of tender chicken and spicy enchilada sauce, and don't forget to share this recipe with your friends and family! Happy cooking!