Home made Chicken Enchilada's.
So this was a total fluke and not something I had planned to blog about. It turned out so well though, that I just could not share it with you all!! I made these with leftover roast chicken but you can use any kind of chicken for this, just chop/shred once it is cooked.
These enchiladas were made with a home made enchilada sauce and a bechemel sauce. The enchilada sauce is really the star of this. It is great to make in the summer and fall when there is a wide variety of peppers available at your farmers market.
A bunch of peppers 5-10 depending on variety and size ( and make sure you use a wide variety)
Onion
3 stocks of Celery
4-5 cloves of garlic
1-2 cups of chicken stock
2 Cups of shredded chicken
Soft Tortillas
2 C milk
2T butter
salt
pepper
nutmeg
2-3 C Cheese ( Cheddar, Jack, Mozzarella will all work)
Enchilada sauce
A cookie sheet full of whole peppers I had a variety of bell, banana, red and green jalapeno and Paplano's
Line the cookie sheet with foil or parchment then place the peppers on top and broil them in the oven until they are charred. You will have to turn the peppers regularly. Once well charred toss in a large bowl and cover with plastic. You want to the peppers to "sweat" this will enable you to peel the charred skins off.
Saute celery and onions until translucent, then add garlic and saute a min longer. Add chicken stock.
At this point you can probably peel and seed the peppers. These will all go into the blender so no need to chop. Add peeled roasted peppers and onion/stock mixture to a blender and blend until smooth. ( Or use an immersion blender). Pour back into pan and add 2-3 Tablespoons of tomatoes paste. At this point you will want to add salt and pepper and cumin to taste. If it is too thick you can thin it out with some more stock. Set a side.
Basic Bechamel ( or white sauce)
2 T butter
1 1/2 T flour
2C Milk
salt
nutmeg
Melt butter in pan add flour and cook for a few moments. Add milk and cook until thick. Season with salt and a dash of nutmeg.
Add 1/4 C of enchilada Sauce and 1/4 C of Bechemel sauce to the shredded chicken.
In a 9x13 pan spread a thin layer of enchilada sauce. ( About a 1/2 Cup)
To assemble: Add chicken to tortilla, cheese (about a tablespoon and a 1/2) and 1 T spoon of bechemel sauce. Roll and place in pan seam side down. continue until the pan is full. Pour the remaining enchilada sauce evenly over the enchiladas, spread the remaining bechemel sauce down the centre of the pan. sprinkle the rest of the cheese over the top.
Bake at 350 for 35 min or until hot in the centre.
Enjoy.
So this was a total fluke and not something I had planned to blog about. It turned out so well though, that I just could not share it with you all!! I made these with leftover roast chicken but you can use any kind of chicken for this, just chop/shred once it is cooked.
These enchiladas were made with a home made enchilada sauce and a bechemel sauce. The enchilada sauce is really the star of this. It is great to make in the summer and fall when there is a wide variety of peppers available at your farmers market.
Ingredients
A bunch of peppers 5-10 depending on variety and size ( and make sure you use a wide variety)
Onion
3 stocks of Celery
4-5 cloves of garlic
1-2 cups of chicken stock
2 Cups of shredded chicken
Soft Tortillas
2 C milk
2T butter
salt
pepper
nutmeg
2-3 C Cheese ( Cheddar, Jack, Mozzarella will all work)
Enchilada sauce
A cookie sheet full of whole peppers I had a variety of bell, banana, red and green jalapeno and Paplano's
Line the cookie sheet with foil or parchment then place the peppers on top and broil them in the oven until they are charred. You will have to turn the peppers regularly. Once well charred toss in a large bowl and cover with plastic. You want to the peppers to "sweat" this will enable you to peel the charred skins off.
Saute celery and onions until translucent, then add garlic and saute a min longer. Add chicken stock.
At this point you can probably peel and seed the peppers. These will all go into the blender so no need to chop. Add peeled roasted peppers and onion/stock mixture to a blender and blend until smooth. ( Or use an immersion blender). Pour back into pan and add 2-3 Tablespoons of tomatoes paste. At this point you will want to add salt and pepper and cumin to taste. If it is too thick you can thin it out with some more stock. Set a side.
Basic Bechamel ( or white sauce)
2 T butter
1 1/2 T flour
2C Milk
salt
nutmeg
Melt butter in pan add flour and cook for a few moments. Add milk and cook until thick. Season with salt and a dash of nutmeg.
Add 1/4 C of enchilada Sauce and 1/4 C of Bechemel sauce to the shredded chicken.
In a 9x13 pan spread a thin layer of enchilada sauce. ( About a 1/2 Cup)
To assemble: Add chicken to tortilla, cheese (about a tablespoon and a 1/2) and 1 T spoon of bechemel sauce. Roll and place in pan seam side down. continue until the pan is full. Pour the remaining enchilada sauce evenly over the enchiladas, spread the remaining bechemel sauce down the centre of the pan. sprinkle the rest of the cheese over the top.
Bake at 350 for 35 min or until hot in the centre.
Enjoy.
That looks so amazing Leis!
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