Chicken Enchiladas With Ancho Chile Cream Sauce Recipes

CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE

Steps:

• Ancho Chile Cream Sauce:.
• Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
• Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
• Combine cream and chile puree in heavy skillet.
• Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
• Enchilada Filling:.
• Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
• Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
• Assembly:.
• Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
• Repeat. May need another small glass dish for all enchiladas.
• Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
• Serve with sour cream, guacamole and pico de gallo.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE

Steps:

• Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
• Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

WILD MUSHROOM ENCHILADAS WITH ANCHO CHILI-CREAM SAUCE

Steps:

• Bring 2 cups water to boil in small saucepan. Remove saucepan from heat, add chilies and soak 30 minutes. Drain chilies, reserving 6 tablespoons soaking liquid. Cut stems off chilies. Cut chilies open. Scrape out seeds and discard. Combine chilies, 6 tablespoons reserved soaking liquid and garlic in blender and puree until smooth.
• Preheat oven to 350°F. Combine cream and chili puree in heavy large skillet. Bring to boil. Reduce heat; simmer 3 minutes. Whisk in lime juice. Season with salt. Strain sauce; return to skillet. (Sauce can be made 1 day ahead. Cover and chill.)
• Melt butter in another heavy large skillet over medium heat. Add onion and mushrooms and sauté until onion is translucent and mushrooms are tender, about 5 minutes. Add cheese, cilantro, tomatoes and 3 tablespoons cream sauce. Simmer until just heated through, about 4 minutes. Stir in avocado. Season filling with salt and pepper. Remove from heat.
• Bring remaining cream sauce to simmer over low heat. Cook 1 tortilla in cream mixture until softened, turning to coat, about 15 seconds. Carefully transfer tortilla to baking sheet. Repeat with remaining tortillas. Cover remaining sauce and keep warm. Spoon generous 1/3 cup filling down center of each tortilla. Roll up tortillas, enclosing filling completely. Arrange seam side down on same baking sheet. Cover enchiladas with foil.
• Bake enchiladas until heated through, about 10 minutes. Transfer to plates. Spoon some sauce atop each. Serve, passing any remaining sauce separately.

CHICKEN, POTATO, AND CARROT ENCHILADAS WITH ANCHO-GUAJILLO CHILE SAUCE

Steps:

• Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
• Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
• Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
• Pour 1/4 cup oil into same skillet; heat over medium-high heat. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
• Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
• *Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.