Who knew that the last Monday in September is now called Enchilada Monday?
OK, I made it up. But my brother, who is a really good cook, sent me a terrific enchilada recipe, and then I remembered that I make a mean white enchilada recipe (my brother’s is beef). So you get Enchilada Monday because I want it to be.
Carry on with your day. And you know this means: tomorrow is TACO TUESDAY!
Lisa’s Chicken Enchiladas
- 2 large bone in chicken breasts
- Kosher salt and freshly ground black pepper
- 2 Tb. olive oil
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 serrano pepper
- 1 jalapeno pepper
- 1 large onion, diced
- 2 cups low-sodium chicken broth, plus more as needed
- 1 1/2 cups heavy cream
- 1 teaspoon paprika
- ½ stick butter
- 1/4 cup all-purpose flour
- 3 1/2 cups grated Monterey jack cheese
- 4 oz. cream cheese, softened
- 1 cup sour cream, plus more for serving
- 12 small corn or flour tortillas
- 1 cup salsa (Pioneer Woman’s restaurant style salsa is better than anything you can buy. The recipe is here: https://thepioneerwoman.com/cooking/restaurant-style-salsa/)
- 1/4 cup fresh cilantro leaves
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 35-40 minutes. Let cool slightly, then shred the meat with 2 forks.
- Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. I comb the hot peppers well to remove seeds because I am not prepared to die which is how I feel when I eat really hot things. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
- In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
- In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the cream cheese, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn’t need much).
- Preheat the oven to 350 degrees F.
- Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
- Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
- Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.
Chuck’s Beef Enchiladas
by Chuck Gibson, lawyer/really good cook/Lisa’s brother
- 3 lbs. ground chuck
- Chopped onion
- Diced poblano and jalapeno peppers
- 1/4 oil
- 1/4 cup flour
- 2 cups chicken broth
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- corn tortillas
- Prepare the meat like you’d think. Brown it and let ALL moisture from the meat evaporate. When it starts to crackle, add the veggies and seasonings. Cook on low until veggies are wilted. Let cool.
- For the sauce, make the roux, add seasonings and stock. Bring to boil, keep mixed then take off the heat.
- Lightly coat corn tortillas in oil and heat up to soften. Spread a thin layer of sauce in your pan. build each enchilada with meat mixture and sharp cheddar. It’s best to cook these in a single layer. When you have the pan filled, top with remaining sauce and cheese.
- Bake at 350. You might want to broil at the very end depending on how you like it.