1 broiler-fryer chicken (about 3 lbs), cut into 8 pieces
1 large tomato, peeled, seeded, and chopped
1 clove garlic, minced
1/4 tsp salt
1 1/2 cups heavy cream
2 cups shredded queso Chihuahua or Monterey Jack cheese
arroz rojos (Spanish rice)
3 fresh poblano chilies, roasted, peeled, seeded, and chopped
1/2 cup finely chopped white onion
1/2 tsp ground cumin
1/2 cup chicken broth
12 corn tortillas
green onions and slivered red bell peppers for garnish
Place chicken in single layer in a 12" skillet. Sprinkle with chilies, tomato, white onion, garlic, cumin, and salt. Add broth. Bring to boil over medium high heat. Reduce heat. Cover, simmer 1 hour or until chicken is tender. Remove chicken from skillet with tongs, shaking off vegetable pieces. Let stand until cool enough to handle. Skim and discard fat from skillet. Bring remaining broth to boil over medium high heat. Boil 4-8 minutes until mixture is reduced to 2 cups. Pour reduced broth mixture into 9x13 baking dish. Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds. Preheat oven to 375 degrees. Heat cream in medium skillet over medium heat to just below boiling; remove from heat. Dip 1 tortilla in cream with tongs for a few seconds or until limp. Remove, draining off excess cream. Spread about 3 Tbsp chicken down center of tortilla. Roll up and place on sauce in baking dish. Repeat with remaining tortillas, cream, and chicken. Pour any remaining cream over enchiladas. Sprinkle cheese over enchiladas. Bake 25-30 minutes until sauce is bubbly and cheese is melted. Garnish if desired, and serve with arroz rojos.
1 large tomato, peeled, seeded, and chopped
1 clove garlic, minced
1/4 tsp salt
1 1/2 cups heavy cream
2 cups shredded queso Chihuahua or Monterey Jack cheese
arroz rojos (Spanish rice)
3 fresh poblano chilies, roasted, peeled, seeded, and chopped
1/2 cup finely chopped white onion
1/2 tsp ground cumin
1/2 cup chicken broth
12 corn tortillas
green onions and slivered red bell peppers for garnish
Place chicken in single layer in a 12" skillet. Sprinkle with chilies, tomato, white onion, garlic, cumin, and salt. Add broth. Bring to boil over medium high heat. Reduce heat. Cover, simmer 1 hour or until chicken is tender. Remove chicken from skillet with tongs, shaking off vegetable pieces. Let stand until cool enough to handle. Skim and discard fat from skillet. Bring remaining broth to boil over medium high heat. Boil 4-8 minutes until mixture is reduced to 2 cups. Pour reduced broth mixture into 9x13 baking dish. Remove and discard skin and bones from chicken. Using fingers, pull chicken into coarse shreds. Preheat oven to 375 degrees. Heat cream in medium skillet over medium heat to just below boiling; remove from heat. Dip 1 tortilla in cream with tongs for a few seconds or until limp. Remove, draining off excess cream. Spread about 3 Tbsp chicken down center of tortilla. Roll up and place on sauce in baking dish. Repeat with remaining tortillas, cream, and chicken. Pour any remaining cream over enchiladas. Sprinkle cheese over enchiladas. Bake 25-30 minutes until sauce is bubbly and cheese is melted. Garnish if desired, and serve with arroz rojos.
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