Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 large bay leaf; 3 Tbsps butter; 907 grams tomato sauce; 473 milliliters chicken stock; 4 dried guajillo chile peppers or dried red New Mexico chile peppers, stemmed; 1 Handful fresh cilantro leaves, coarsely chopped; 1 cinnamon stick; 12 corn tortillas, warmed or charred; 2 cloves garlic, finely chopped; 2 cloves garlic, peeled; 680 grams ground chicken; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 6 servings Kosher salt and freshly ground pepper; 1 to medium onion, chopped; 1 to medium onion, peeled; 2 teaspoons paprika; 227 grams queso fresco, crumbled; 237 milliliters long-grain rice; 1 pinch Generous saffron; 118 milliliters slivered almonds, toasted and ground; 79 milliliters broken spaghetti or orzo; 1 ripe tomato; 1 Tbsp olive or vegetable oil

You can never have too many main course recipes, so give Chicken Enchiladas a try. This recipe serves 6. One portion of this dish contains roughly 42g of protein, 37g of fat, and a total of 839 calories. Head to the store and pick up rice, onion, corn tortillas, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

Heat the butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.

Ingredients you will need

Salt And Pepper

Saffron

Garlic

Tomato

Onion

Pasta

Stock

Toast

Rice

Equipment you will use

Frying Pan

For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes.

Ingredients you will need

Dried Chili Pepper

Enchilada Sauce

Toast

Equipment you will use

Sauce Pan

Frying Pan

Spatula

Add the stock and simmer until the chiles are soft.

Ingredients you will need

Chili Pepper

Stock

Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat.

Ingredients you will need

Chili Pepper

Stock

Equipment you will use

Food Processor

Frying Pan

Add the oil, garlic and onions and cook until soft.

Ingredients you will need

Garlic

Onion

Cooking Oil

Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.

Ingredients you will need

Cinnamon Stick

Tomato Sauce

Bay Leaves

Almonds

Chili Pepper

For the enchiladas: Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Heat the oil in a nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Ground Chicken

Coriander

Paprika

Cumin

Equipment you will use

Wooden Spoon

Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up.

Ingredients you will need

Tortilla

Whole Chicken

Dip

Rice

Roll

Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.

Ingredients you will need

Tortilla

Equipment you will use

Casserole Dish

Pour the remaining sauce over the enchiladas in an even layer.

Ingredients you will need

Sauce

Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.

Ingredients you will need

Queso Fresco

Cilantro

Equipment you will use

Oven

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.