THE BEST RED CHICKEN ENCHILADAS
We love the smoky combination of cascabel and guajillo chiles. Using two varieties of dried peppers creates a complex sauce with wonderful depth of flavor, so we recommend seeking them both out. Look for the best-quality corn tortillas you can find. They will have a better flavor and texture and will be easier to work with.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
- Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
- Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
- Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
- Position a rack in the center of the oven and preheat to 425 degrees F.
- Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
- Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
- Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
- Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.
CHICKEN ENCHILADAS WITH RED SAUCE
This Chicken Enchiladas with Red Sauce recipe is made with a homemade enchilada sauce and tortillas stuffed with delicious chicken and cheese!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- In a medium-sized sauce pot melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin whisk to combine and "fry" in the butter until fragrant, 30 seconds to a minute.
- Whisk in the cornstarch and cook an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.
- Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened, set aside.
- In a large bowl, add the shredded chicken, 1 cup of the cheddar, the sour cream, cilantro, and ¼ cup of the sauce. Stir to combine, set aside.
- Preheat the oven to 350°F. In the bottom of a 9x13 baking dish, pour in 1 cup of the sauce, making sure to cover the bottom of the dish.
- To the side, layout the tortillas and evenly distribute the filling among them, using about ¼ cup of the filling per tortilla.
- Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.
- Pour the remaining sauce on top and smooth it out to make sure all of the tortillas are covered in the sauce. Top with the remaining cheese.
- Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let them cool for about 10 minutes in the dish and serve with your favorite toppings.
Nutrition Facts : Calories 614 kcal, Carbohydrate 16 g, Protein 44 g, Fat 42 g, SaturatedFat 23 g, Cholesterol 172 mg, Sodium 1075 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
RED CHILE OR ENCHILADA SAUCE
An authentic Mexican red sauce without the tomatoey taste found in Tex-Mex food. Try it once, and you'll throw rocks at canned sauces. No serving amount is provided, because you can use it in a lot of ways.
Provided by doninsd
Categories Mexican
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Remove stems and seeds from dried chiles, and break chiles into smaller pieces.
- Place chiles in a blender cup with garlic, and cover with boiling water. Let stand for 30 minutes to an hour.
- In the mean time in a heavy sauce pan use the lard and flour to make a roux, and let cook for a couple of minutes to remove any raw taste.
- When the chiles have rehydrated, blend on "liquify' until smooth.
- Add to sauce pan with oregano,cumin,and salt. Simmer for 15 minutes.
- If you can make this a few hours, or a day, ahead it is even better.
Nutrition Facts : Calories 179.1, Fat 13.9, SaturatedFat 5.1, Cholesterol 12.2, Sodium 16.4, Carbohydrate 12.6, Fiber 1.7, Sugar 3.7, Protein 2.6
BEST RED ENCHILADA SAUCE
I have tried many different enchilada sauces over the years in search of the perfect red enchilada sauce. This recipe comes from Douglas Cullen from the Mexican Foodie. It is the best enchilada sauce I have ever made. The main ingredients which give the sauce most of its flavor are ancho chiles and chiles de arbol. The chiles de arbol are what give this enchilada sauce its heat. Reduce their number if you want to prepare a milder sauce. Increase for more heat. This sauce is delicious!
Provided by hannahamil
Categories Mexican
Time 40m
Yield 4 cups, 1 serving(s)
Number Of Ingredients 10
Steps:
- 1. Rinse the ancho chiles and the chiles de arbol under cold water and pat dry. Remove the stems. Toast the chiles in a dry pan or comal over medium low heat until fragrant. Keep turning the chiles so they don't burn. You can also use a toaster oven, but be sure to watch the chiles closely so they don't burn. I find the toaster oven method easier because the ancho chiles are not flat. Toast the two different types of chiles separately.
- 2. Sautee onion until translucent. Add garlic and diced tomatoes and saute for another minute.
- 3. Bring six cups of water and bouillon to a boil and add all of the chiles, onion, tomato, and garlic. Reduce the heat and simmer for fifteen minutes.
- 4. Transfer the contents of the pan to a blender and add the oregano and cumin. Place a towel over the top of the blender while blending to protect from any splatters. Blend for two minutes until the mixture is very smooth. Be careful because the mixture is very hot. Hot contents can cause the lid to fly off your blender, so just use the towel.
- 4. Return the contents of the blender back to the pan by forcing the mixture through a strainer with the back of a spoon to remove the seeds and tough bits of chile skin that remain. Don't skip this step.
- 5. Simmer the strained enchilada sauce for 15 minutes to blend the flavors. Add salt to taste.
- This recipe makes about 4 cups of finished salsa. Store the salsa in the refrigerator for 3 days or in the freezer for one month.
Nutrition Facts : Calories 77.7, Fat 1.1, SaturatedFat 0.2, Sodium 41.7, Carbohydrate 16.8, Fiber 4.1, Sugar 6.5, Protein 2.8
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