Chicken Enchiladas

Chicken Enchiladas & Sauce adapted from Emeril Lagasse and Tyler Florence (www.foodnetwork.com)

Jack recently combined two recipes for our family with yummy results, substituting regular bell peppers in some cases, to reduce some of the “flame” power.

To find the original recipe for the chicken enchiladas, please see the Food Network’s web site.

Easy Enchilada Sauce

Recipe courtesy of Emeril Lagasse

Show: The Essence of EmerilEpisode: Quick Mexican Sauces

Ingredients

• 3 tablespoons vegetable oil

• 1 tablespoon flour

• 1/4 cup chili powder

• 2 cups chicken stock

• 10 ounces tomato paste

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1/2 teaspoon salt

Directions

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Show: Food 911Episode: Fireman's Rescue -Signal Hill CA/Creme Brulee Craving -Golden Valley MN

Because Jack altered the recipe quite a bit, we wanted to give Tyler the recognition, 

but will share our more economical option which is very flavorful and a hit with our friends and family:

• Cook Time Approximately 15-30 minutes

• Yields 16 enchiladas, 8 servings

Ingredients

• 3 tablespoons vegetable oil

• 1 whole chicken, boiled in seasonings and deboned.

• Salt and pepper

• 2 teaspoons cumin powder

• 2 teaspoons garlic powder

• 1 teaspoon Mexican Spice Blend

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 cup frozen corn, thawed

• 1 whole green bell pepper, coarsely chopped

• 1 whole red bell pepper, coarsely chopped

• 4 canned chipotle chiles, seeded and minced

• 1 (28-ounce) can stewed tomatoes

• 1/2 teaspoon all-purpose flour

• 12-16 flour or whole wheat tortillas

• 1 1/2 cups enchilada sauce

• 1 cup shredded Cheddar and Jack cheeses

• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes, 1/2 cup sliced black olives

NOTE SUBSTITUTIONS: Tyler’s recipe calls for 1 1/2 pounds skinless boneless chicken breasts, sautéed over medium heat. The original recipe also calls for 5 canned whole green chiles, deseeded, and 16 corn tortillas.

Directions

Boil chicken until cooked completely. Store broth for future recipes. Set chicken aside to cool slightly, while chopping other vegetables for the recipe, or making a salad to go with meal. Debone and shred chicken, tossing it with the seasonings. Set aside. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 to 1/3 cup chicken mixture in each tortilla. Fold over filling, place 6-8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream, sliced olives and chopped tomatoes before serving. Serve with Spanish rice and beans, or suitable vegetable and salad.