Forget everything you think you know about enchiladas. This recipe elevates the classic dish to unexpected heights with a surprising combination of crispy fried chicken, tender red potatoes, and a vibrant, flavorful red sauce. Imagine juicy, succulent chicken nestled amongst creamy potatoes, all bathed in a rich, smoky chili sauce and wrapped in warm, comforting corn tortillas. The satisfying textures and bold flavors create a truly unforgettable culinary experience, perfect for a weeknight dinner or a special occasion. This isn't your grandma's enchilada recipe – it's a bold, delicious upgrade.
Prepare to be amazed as we guide you through each step of creating these extraordinary Red Potato Enchiladas with Fried Chicken. From perfectly crisping the chicken to crafting the luscious red sauce and assembling the enchiladas, we'll ensure you achieve restaurant-quality results in the comfort of your own kitchen. Get ready to embark on a delicious journey!
Tools Needed
- Mortar and pestle
- Sauce stone
- Pot
- Frying pan
Ingredients
- Guajillo chiles: 10
- Onion: 0.5
- Pua chiles: 5
- Enchilada tortillas
- Cream
- Potatoes: 4
- Carrots: 3
- Oregano: 0.5 teaspoon
- Pepper: 0.5 teaspoon
- Garlic: 2 cloves
- Fresh cheese
- Chicken pieces (legs or thighs): 7
- Thyme: 0.5 teaspoon
- Lemon: 0.5
- Black pepper: 0.5 teaspoon
- Marjoram: 0.25 teaspoon
- Salt
- Olive oil
Step-by-Step Instructions
Step 1. Prepare the Chicken and Sauce
- Grind 3 cloves of garlic with a little salt on the sauce stone.
- Grind the remaining seasonings (pepper, marjoram, thyme) on the sauce stone.
- Add the juice of half a lemon and mix well to form a paste. Marinate the chicken in this paste.
- Heat olive oil in a pan and fry the chicken until golden brown on both sides (about 12 minutes per side, then cover and cook for another 30 minutes).
- Boil the guajillo and pua chiles in water for 7 minutes to soften.
- Grind the softened chiles with a little of their boiling water, oregano, pepper, and garlic.
Step 2. Cook the Vegetables and Assemble the Enchiladas
- Peel and dice potatoes. Boil them in water with salt until tender (about 12 minutes).
- Separately, boil the chopped carrots until tender (about 10 minutes).
- Heat oil, sauté onion, then add the chile sauce. Simmer for 12 minutes.
- Sauté the cooked potatoes and carrots with a bit of the sauce for 6 minutes.
- Heat oil and dip enchilada tortillas in the sauce to soften.
- Fill each tortilla with the potato and carrot mixture and cheese. Roll up and place in a baking dish.
Step 3. Bake and Serve
- Top with cream and more cheese. Serve with sliced chili peppers in vinegar.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Using a mortar and pestle gives the sauce a delicious flavor.
- Make cuts in the chicken to ensure even seasoning.
- Don't strain the chile sauce if it's well-ground.
Nutrition
- Calories: approximately 1200-1500
- Fat: 70-90g
- Carbs: 100-130g
- Protein: 60-75g
FAQs
1. Can I use leftover chicken?
Absolutely! Leftover roasted or baked chicken works perfectly. Just shred it before adding to the enchiladas.
2. What kind of potatoes are best?
Red potatoes hold their shape well when cooked, making them ideal for this recipe. You can also use Yukon Gold potatoes.
3. Can I make the enchiladas ahead of time?
Yes! Assemble the enchiladas and store them covered in the refrigerator. Bake them when ready, adding a few extra minutes to the baking time.
These Red Potato Enchiladas with Fried Chicken offer a unique and satisfying twist on a classic dish, surprising and delighting your taste buds with every bite. The combination of textures and flavors is truly unforgettable, making this recipe a guaranteed crowd-pleaser. Enjoy the delicious results of your culinary adventure!