Craving a comforting, flavour-packed meal that's both satisfying and surprisingly easy to make? Look no further than these incredible Tex-Mex Enchiladas, featuring a rich blend of cheesy goodness and succulent chicken verde. This recipe delivers authentic Tex-Mex flavors without the complicated techniques often associated with similar dishes. We're talking tender chicken simmered in a vibrant tomatillo sauce, layered with melted cheese, and baked to perfection in a golden-brown tortilla embrace. Prepare yourself for a taste sensation that will have you coming back for seconds.
Forget complicated restaurant recipes! This guide provides a clear, step-by-step process for crafting these delicious enchiladas from scratch. We'll walk you through each stage, from preparing the flavorful chicken verde to assembling and baking the enchiladas for the ultimate cheesy, satisfying meal. Get ready to impress your family and friends with this simple yet extraordinary dish. Let’s get started!
Tools Needed
- Sauce pot
- Blender
- Plate
- Cast iron skillet/deep pan
- Paper towel
- 9x13 baking dish
- Large skillet
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Enchilada Sauces and Fillings
- Combine guajillo, ancho, and chipotle chilis in a sauce pot, cover with water, bring to a boil, then simmer until soft (10-15 minutes). Blend with garlic and cooking liquid until smooth.
- Blend onion and garlic until smooth. Simmer in a saucepan for 30 minutes. Fry bacon until crisp, chop, and set aside. In the bacon fat, cook flour until golden, then add chili powder, paprika, cumin, and cayenne. Gradually whisk in beef stock until gravy-like.
- Simmer peeled and halved tomatillos in water until soft (5 minutes). Sear quartered onions until charred. Blend tomatillos, onions, cilantro stems, garlic, and serrano chilis until smooth. Season with salt.
- Season chicken thighs, sear in oil until golden brown, then add chicken stock and simmer until cooked (10-15 minutes). Shred chicken and toss with reduced chicken stock and butter.
Step 2. Prepare the Tortillas
- Dunk corn tortillas in chili sauce, coat both sides, and stack for 25 minutes.
- Heat vegetable oil to 350°F. Fry tortillas for 2-3 seconds per side to form a skin.
Step 3. Assemble and Bake the Cheese Enchiladas
- Layer shredded oaxacan and cheddar cheese in fried tortillas, roll, and place seam-side down in a baking dish. Cover with gravy and more cheese. Bake at 375°F for 15 minutes, until bubbly and cheese is melted. Top with cotija cheese and cilantro.
Step 4. Assemble and Bake the Chicken Verde Enchiladas
- Dip tortillas in verde sauce, let sit for 10-15 minutes, then fry. Fill with chicken and oaxacan cheese, roll, and place in a baking dish. Top with verde sauce, oaxaca cheese, bake at 375°F for 10-15 minutes. Garnish with sour cream, cotija cheese, red onion, cilantro, and jalapenos.
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- Don't skip frying the tortillas; it prevents them from falling apart.
- Use high-quality cheese for the best flavor and texture.
- Chicken breast is not recommended for enchiladas; use thighs for a more flavorful and juicy result.
Nutrition
- N/A
FAQs
1. Can I use leftover cooked chicken in this recipe?
Absolutely! Shredded leftover chicken works perfectly. Just skip the step where you cook the chicken.
2. What kind of cheese is best for enchiladas?
Monterey Jack, cheddar, or a Mexican blend all melt beautifully and add great flavor. Feel free to experiment!
So there you have it – two delicious ways to enjoy perfect, cheesy homemade enchiladas! From the classic cheese to the vibrant chicken verde, these recipes are sure to become a family favorite. Now go forth and enjoy the delicious fruits of your labor!