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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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This dish is labor-intensive, and worth it. Ground dried chipotle pepper is another one of those things I've only been able to find at Penzey's spices ( ). You can substitute half of a canned chipotle pepper, finely chopped. Ingredients:
2 lbs boneless skinless chicken breasts |
1 large onion, chopped |
2 large poblano peppers, seeded and chopped |
4 garlic cloves, finely minced |
1 (15 ounce) can diced tomatoes, drained |
2 tablespoons olive oil |
2 tablespoons olive oil |
1 large red bell pepper, chopped |
1 large onion, chopped |
4 garlic cloves, finely minced |
1 cup enchilada sauce |
1 (14 ounce) can crushed tomatoes |
1/4 teaspoon ground dried chipotle pepper |
10 corn tortillas (6-inch round) |
1 cup enchilada sauce |
8 ounces monterey jack cheese, shredded |
vegetable oil (for frying tortillas) or lard (for frying tortillas) |
1/2 cup chopped scallion |
1/4 cup chopped fresh cilantro |
1/4 cup sliced black olives |
Directions:
1. FILLING:.
2. Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
3. Remove chicken from cooking liquid and let sit until it is cool enough to handle.
4. Shred chicken and set aside.
5. Sauté chopped onion and poblano peppers in olive oil until soft.
6. Add garlic and cook another couple of minutes.
7. Add drained tomatoes and shredded chicken; stir to combine ingredients.
8. Add salt and pepper to taste.
9. Cover pan and reduce heat to low. Let simmer for at least an hour.
10. SAUCE:.
11. In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
12. Add garlic and sauté another couple of minutes.
13. Place in blender with the cup of enchilada sauce and blend until pureed.
14. Put the crushed tomatoes in the skillet and bring up to a boil.
15. Cook for several minutes, stirring frequently, until liquid is slightly reduced.
16. Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
17. Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
18. TORTILLAS:.
19. Shred the cheese and set aside.
20. Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
21. Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
22. Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
23. Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
24. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
25. Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
26. Cover pan with foil and bake at 350ºF for about 30 minutes.
27. Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
28. Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.
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