BEST CHICKEN ENCHILADAS EVER!
No kidding. These seriously are the best enchiladas ever, and it’s all due to a special (and easy) homemade enchilada sauce that will rock your socks off.
- 2 Tablespoons vegetable oil
- 1 small white onion, peeled and diced
- 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
- salt and pepper
- 1 (4-ounce) can diced green chiles
- 1 (15.5 ounce) can black beans or lentils, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
- (optional: 1/4 cup chopped fresh cilantro)
Preheat oven to 350 degrees F. Prepare your enchilada sauce, if making homemade.
In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
*If you are using pre-cooked chicken, just leave it out of the saute and cook the onion and green chiles for 1 additional minute (instead of 6-8). Once you remove the onion and green chiles from the heat, stir in the chicken (which should be shredded or chopped into bite-sized pieces).
- 1 1/4 pounds boneless, skinless chicken breast or thighs cut into small chunks
- salt & pepper to taste
- 2 tablespoons flour
- juice of 2 oranges
- 2 tablespoons honey
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 small clove garlic, minced
- 1 teaspoon soy sauce
- 1 tablespoon coconut oil for cooking
- 1/2 pound green beans, trimmed
- 1 tablespoon sesame seeds
- Toss chicken with salt, pepper and flour in a large bowl until fully coated with the flour.
- Add the coconut oil to a large skillet over medium-high heat.
- Once hot, add the chicken to the skillet and brown on one side.
- While chicken browns, whisk together the orange juice, honey, hoisin sauce, sesame oil, minced garlic and soy sauce in a small bowl.
- When the chicken is browned on the one side (about 5 minutes), turn the pieces over and add the green beans. Cover with a lid and cook for about 5-7 minutes until the green beans are cooked but still crispy.
- Remove the lid from the skillet, add the sauce, toss to combine and cook, uncovered over medium heat for another 3-5 minutes until the sauce reduces, thickens and coats the chicken and green beans.
- Sprinkle the sesame seeds on top and serve with cooked rice.
Homemade Flour Tortillas
May 31, 2010 566
- PREP TIME:
- 90 Minutes
- COOK TIME:
- 10 Minutes
- 16 Servings
- 2-1/2 cups All-purpose Flour
- 2-1/2 teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1/2 cup Lard Or Vegetable Shortening
- 2 Tablespoons (additional) Lard Or Vegetable Shortening
- 1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
Most defining characteristics: You are sensitive, melancholic and a perfectionist.
You are a very emotional, caring and dedicated person. You believe that there is a bigger picture in life, one that we can’t really see, but we can feel.
You are very compassionate, strong minded, and devoted to your beliefs.
Although you tend to get melancholic, your ability to empathize for others is a true gift and you possess a sort of kindness that is rare.