By Request of @PBCDad here is the enchilada recipe from the pics I posted in the SUWYC thread. My college buddy developed this recipe. The sauce is doctored canned enchilada sauce. A couple of times a year he would invite his friends over for an enchilada dinner. We would arrive and help make them (lots of work, goes faster and easier with several people helping - plus great excuse to hang out in the kitchen drinking beer). The recipe makes three 9 X 13 pans. I made one pan and will freeze the chicken stuffing for later - if you freeze a whole pan of pre-made enchiladas the tortillas get soggy. (OK, spell check doesn't recognize "pre-made" and suggests "pee-made" - uhm, no thanks)
I'll post the recipe as my friend wrote it but I made my own enchilada sauce so I'll post that at the end.
Jim's Chicken Enchiladas
Chicken mixture:
8 leg quarters, skinned (I used 12 boneless skinless thighs)
1 medium onion, diced
4 jalapenos, diced
2 1/2 T cumin (I used 3 T)
4 cloves garlic, minced
S&P to taste
Colby Jack cheese, either a block to grate or pre-grated. 2 cups in meat mixture and the rest for topping.
[I also added two chopped roasted skinned Hatch Charger chilies to the meat mixture]
Corn tortillas this recipe makes about 45 +/- enchiladas.
Place chicken in stock pot on med-low heat. It will form its own juices. (With the boneless skinless thighs I added a little water. I also placed a round rack in the bottom to keep the chicken off the bottom to prevent burning). Cook an hour or so until done, drain and allow to cool. (note, keep the drained broth to use in other recipes). remove bones and shred.
Add the rest of the ingredients and 2 cups cheese, mix well. (You can add more cheese, its like bacon: the more the merrier).
Sauce:
3 - 19oz. cans enchilada sauce
2 1/2 T chili powder
2 cloves garlic, minced
2 green tomatoes, diced (not sure why he added this ingredient but I add it)
1 - 14 oz can tomato sauce
1 - 8 oz can tomato sauce
1 T cumin (I usually add 2 - I really like cumin)
2 large jalapenos, diced
Combine all ingredients, bring to light boil and simmer 10-15 minutes.
Preheat oven to 350* and add some sauce to the bottom of the casserole pan. Take a corn tortilla, spray both sides with PAM and heat in a skillet, flipping once, until soft and easy to roll without breaking. (you could also steam them, they need to be hot and pliable). Add a small handful of meat mixture, roll, and place in pan. When the pan is full, top with more sauce and with cheese, cover and bake 30-40 minutes. Uncover to brown cheese. Serve and enjoy.
My sauce, loosely based on this recipe:
http://chefdavedettmen.com/recipe/ha...chilada-sauce/
12 dried Hatch red chili pods, stemmed and seeded
1 medium onion, diced
8 cloves garlic, whole
Olive oil for sauteing
Rinse chili pods, place in stock pot and add just enough water to cover. Bring to a boil then reduce heat and simmer 30 minutes. Meanwhile, heat a skillet, add olive oil, and onions and whole garlic cloves. Cook until onions begin to brown (garlic will brown too - move to edge of skillet if overcooking). Add onions/garlic to the peppers and simmer another 30 minutes.
Be careful - its hot! Place 1/2 chili pod mixture, and some of the cooking water in a blender. Blend until smooth. Repeat with other half. Add more cooking water to desired consistency - I used it all. Put back into stock pot and bring to a simmer.
Add:
6 oz. tomato paste
2 tsp Mexican Oregano
1 T plus 1 tsp cumin
1 tsp chipotle powder
1 tsp Kosher salt
1 tsp. black pepper
2 tsp. turbinado sugar
I also added the stuff my friend used to doctor his sauce:
2 diced green tomatoes
2 diced jalapenos
2 minced garlic cloves
3 T chili powder
1 - 29 oz. can tomato sauce
In addition, I also added 2 tsp Better Than Bullion Chicken Base
Simmer for 15 minutes. Add some of the reserved chicken stock (from parboiling the chicken) if the sauce is too thick.
Served with a fried egg on top a la New Mexico style
I'll post the recipe as my friend wrote it but I made my own enchilada sauce so I'll post that at the end.
Jim's Chicken Enchiladas
Chicken mixture:
8 leg quarters, skinned (I used 12 boneless skinless thighs)
1 medium onion, diced
4 jalapenos, diced
2 1/2 T cumin (I used 3 T)
4 cloves garlic, minced
S&P to taste
Colby Jack cheese, either a block to grate or pre-grated. 2 cups in meat mixture and the rest for topping.
[I also added two chopped roasted skinned Hatch Charger chilies to the meat mixture]
Corn tortillas this recipe makes about 45 +/- enchiladas.
Place chicken in stock pot on med-low heat. It will form its own juices. (With the boneless skinless thighs I added a little water. I also placed a round rack in the bottom to keep the chicken off the bottom to prevent burning). Cook an hour or so until done, drain and allow to cool. (note, keep the drained broth to use in other recipes). remove bones and shred.
Add the rest of the ingredients and 2 cups cheese, mix well. (You can add more cheese, its like bacon: the more the merrier).
Sauce:
3 - 19oz. cans enchilada sauce
2 1/2 T chili powder
2 cloves garlic, minced
2 green tomatoes, diced (not sure why he added this ingredient but I add it)
1 - 14 oz can tomato sauce
1 - 8 oz can tomato sauce
1 T cumin (I usually add 2 - I really like cumin)
2 large jalapenos, diced
Combine all ingredients, bring to light boil and simmer 10-15 minutes.
Preheat oven to 350* and add some sauce to the bottom of the casserole pan. Take a corn tortilla, spray both sides with PAM and heat in a skillet, flipping once, until soft and easy to roll without breaking. (you could also steam them, they need to be hot and pliable). Add a small handful of meat mixture, roll, and place in pan. When the pan is full, top with more sauce and with cheese, cover and bake 30-40 minutes. Uncover to brown cheese. Serve and enjoy.
My sauce, loosely based on this recipe:
http://chefdavedettmen.com/recipe/ha...chilada-sauce/
12 dried Hatch red chili pods, stemmed and seeded
1 medium onion, diced
8 cloves garlic, whole
Olive oil for sauteing
Rinse chili pods, place in stock pot and add just enough water to cover. Bring to a boil then reduce heat and simmer 30 minutes. Meanwhile, heat a skillet, add olive oil, and onions and whole garlic cloves. Cook until onions begin to brown (garlic will brown too - move to edge of skillet if overcooking). Add onions/garlic to the peppers and simmer another 30 minutes.
Be careful - its hot! Place 1/2 chili pod mixture, and some of the cooking water in a blender. Blend until smooth. Repeat with other half. Add more cooking water to desired consistency - I used it all. Put back into stock pot and bring to a simmer.
Add:
6 oz. tomato paste
2 tsp Mexican Oregano
1 T plus 1 tsp cumin
1 tsp chipotle powder
1 tsp Kosher salt
1 tsp. black pepper
2 tsp. turbinado sugar
I also added the stuff my friend used to doctor his sauce:
2 diced green tomatoes
2 diced jalapenos
2 minced garlic cloves
3 T chili powder
1 - 29 oz. can tomato sauce
In addition, I also added 2 tsp Better Than Bullion Chicken Base
Simmer for 15 minutes. Add some of the reserved chicken stock (from parboiling the chicken) if the sauce is too thick.
Served with a fried egg on top a la New Mexico style
it goes with everything!
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