Monday, June 25, 2012
Recipe: Chicken Enchiladas
Here is Jamie's recipe for chicken enchiladas. We adapted it from a Cooking Light recipe from January 2012, although, we did not make ours "light." Also, as I informed Jamie at the store, I prefer to make everything from scratch, but the tomatillos we found were small and shriveled. Remember Thomas Keller's cooking equation: great product + great execution = great cooking. So, we opted for the next best choice, the jarred salsa verde made by Frontera, Rick Bayless' company.
We also used a rotisserie chicken, instead of roasting our own. I often do this if I am short on time, which happens a lot around here. It's easy to use for any dish that requires shredded chicken.
Yield: Served 6 adults and 4 kids
Total time: ~2-3 hours, maybe 4, but he's new to cooking!
4 cups cold water
2 cups chicken broth
1 tablespoon whole black peppercorns
5 garlic cloves
the breasts from 1 rotisserie chicken (You can add a little dark meat if you like that as well.)
1 celery stalk
1 large carrot
1 jalapeño pepper, halved
1/2 medium onion
8 ounces of salsa verde
1/4 cup heavy whipping cream
1 cup chopped, seeded tomato
1/4 cup chopped cilantro
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4 ounces cream cheese
12-16 corn tortillas
1 cup sharp cheddar cheese, shredded
Combine first 9 ingredients in a saucepan over medium heat and bring to a simmer. Cook 10 minutes. Removed chicken with a slotted spoon and let rest to cool. Shred the chicken by pulling it apart with your fingers. Drain and reserve the cooking liquid and discard the solids.
Combine the reserved cooking liquid with the salsa verde and bring to a boil over medium high heat. Cook until reduced to about 1 1/2 cups (about 30 minutes). Reduce heat to low and stir in the whipping cream. Keep pan on low heat.
Preheat oven to 400℉.
place chicken in a medium bowl. Add tomato, cilantro, salt, cumin cayenne and cream cheese; toss. Set up a work station near your warm sauce, with a greased 9x12 baking dish, your tortillas and a towel to wipe off your soon to be messy hands. Dip each tortilla into sauce for about 10 seconds or until warm. Fill each tortilla with 1/3 cup of chicken mixture; roll up. Arrange tortillas seam side down in the baking dish. Repeat until chicken mixture is gone, we needed another small making dish. Spoon sauce over the tortillas and top evenly with cheddar cheese.
Bake at 400℉ for 20 minutes or until lightly browned.