Chicken Enchiladas

by on May 17, 2014 » Add the first comment.
Print Friendly

SELECT YOUR FAVORITE ENCHILADA SAUCE then proceed with recipe.

Preferred for this recipe is the Tomatillo Sauce

Chickens
Chicken cure/rub the night before . Refrigerate
. Ancho chili, salt, pepper, cumin, brown sugar, garlic powder, onion powder, alspice
Mix with evoo , Scant Liquid smoke , drizzle
Wrap chickens in foil . Bake 325° 2 hours

Blend hot tomatillo sauce with fresh cilantro about 5 seconds

Dip corn tortillas in shallow hot oil to soften
Set aside on plate
Dip each in green sauce
Fill each with cheese, chicken, green chilies
Arrange into casserole dish
Top with remaining sauce and cheese
Bake at 350° until cheese is melted . About 20 minutes

Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325°

Garnish with pickled red onions
Sliced red onion, salt, cider vinegar, mex oregano
Marinate 15 minutes
Top with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans

Chipotle Crema Spread
Sour cream, cream cheese, chipotle chilies
Keep thick . Stock to thin if necessary

Robert@RobertAndrews.NET

20140518-163018-59418356.jpg

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.