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Enchiladas au poulet - En-tete

Chicken Enchiladas

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4.85/5 (13)
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Course: Main course
Cuisine: Mexican
Servings: 8 servings
Author: Marc Winer

Ingredients

Red Enchilada Sauce

  • 2 tablespoons butter, or olive oil
  • 1 tablespoon olive oil
  • 0.5 onion, diced
  • 3 cloves garlic, minced
  • 5 tablespoons chili powder (mild American-style spice blend, see notes)
  • 2.5 tablespoons corn flour
  • 500 ml chicken broth
  • 250 ml water
  • 170 g tomato paste
  • 1 teaspoon oregano dried
  • 2 teaspoons cumin ground
  • 0.5 teaspoon salt

Shredded Chicken

  • 250 ml red enchilada sauce, taken from the sauce above
  • 120 ml water
  • 700 g chicken breasts, boneless, skinless

Assembly and Baking

  • Oil, for warming the tortillas
  • 16 corn tortillas, gluten-free if needed
  • 340 g Monterey Jack, shredded
  • 340 g cheddar, shredded

Procédé

Red Enchilada Sauce

  • In a large saucepan with a lid, heat the butter and olive oil over medium-high heat until the butter has melted.
    2 tablespoons butter,, 1 tablespoon olive oil
  • Add the onion.
    0.5 onion,
    Enchiladas au poulet - Ajouter l'oignon.
  • Sauté until the onion starts to caramelize.
  • Add the garlic, chili powder, and corn flour.
    3 cloves garlic,, 5 tablespoons chili powder, 2.5 tablespoons corn flour
    Enchiladas au poulet - Ajouter l'ail, le chili en poudre et la farine de maïs.
  • Stir for 45 seconds to 1 minute, until fragrant.
  • Gradually pour in the chicken broth and water, stirring, until the mixture is smooth.
    500 ml chicken broth, 250 ml water
  • Add the tomato paste, oregano, cumin, and salt.
    170 g tomato paste, 1 teaspoon oregano, 2 teaspoons cumin, 0.5 teaspoon salt
  • Stir until the sauce is smooth.
    Enchiladas au poulet - Remuer jusqu'à ce que la sauce soit lisse.
  • Bring to a simmer.
  • Cover and cook for 10 minutes over low heat.
  • Take out the portion of sauce meant for the chicken and set it aside.
    250 ml red enchilada sauce,
  • Blend the rest of the sauce until perfectly smooth.
    Enchiladas au poulet - Mixer le reste de la sauce jusqu'à ce qu'il soit parfaitement lisse.
  • Set the blended sauce aside for assembly.

Shredded Chicken

  • Return the sauce set aside for the chicken to the saucepan.
  • Add the water and chicken breasts.
    120 ml water, 700 g chicken breasts,
    Enchiladas au poulet - Ajouter l'eau et les blancs de poulet.
  • Bring to a simmer.
  • Cover and cook at a gentle simmer for 30 to 45 minutes, until the chicken shreds easily with a fork.
  • Shred the chicken right in the sauce using two forks.
    Enchiladas au poulet - Effilocher le poulet directement dans la sauce, avec deux fourchettes.
  • Set aside.

Assembly

  • Preheat the oven to 180°C.
  • Mix the Monterey Jack and cheddar in a bowl.
    340 g Monterey Jack,, 340 g cheddar,
  • Set the cheese mixture aside.
  • Pour one third of the blended sauce into the bottom of a 28 x 38 cm baking dish, or two smaller dishes with the same total area.
    Enchiladas au poulet - Verser un tiers de la sauce mixée au fond d'un plat à four de 28 x 38 cm, ou de deux plats plus petits de même surface totale.
  • Lightly grease a heavy-bottomed frying pan with oil.
    Oil,
  • Heat the pan.
  • Warm a corn tortilla in the pan on both sides until it is pliable enough to roll without breaking.
    16 corn tortillas,
    Enchiladas au poulet - Chauffer une tortilla de maïs dans la poêle, sur chaque face, jusqu'à ce qu'elle soit assez souple pour être roulée sans se casser.
  • Place the warm tortilla in the dish.
  • Top the tortilla with about 3 tablespoons of shredded chicken in its sauce and 2 tablespoons of the cheese mixture.
    Enchiladas au poulet - Garnir la tortilla d'environ 3 cuillères à soupe de poulet effiloché avec sa sauce et de 2 cuillères à soupe du mélange de fromages.
  • Roll the tortilla up tightly.
    Enchiladas au poulet - Rouler la tortilla bien serrée.
  • Place it in the dish, seam side down.
  • Repeat with the remaining tortillas until the dish is full.
    Enchiladas au poulet - Répéter avec les autres tortillas jusqu'à ce que le plat soit rempli.

Baking

  • Spoon the rest of the blended sauce over the enchiladas.
    Enchiladas au poulet - Napper les enchiladas avec le reste de la sauce mixée.
  • Top with the rest of the cheese mixture.
    Enchiladas au poulet - Couvrir avec le reste du mélange de fromages.
  • Bake for 25 to 30 minutes, until the cheese has melted.
    Enchiladas au poulet - Enfourner pour 25 à 30 minutes, jusqu'à ce que le fromage soit fondu.
  • Serve hot with your choice of toppings.

Notes

Corn or flour tortillas: this recipe uses corn tortillas, in keeping with Tex-Mex tradition. A flour tortilla, full of gluten, turns gummy and puffy as it cooks in the sauce, whereas a corn tortilla holds its shape. Warming them in a little oil makes them pliable enough to roll without cracking and shields them somewhat from the sauce, which keeps the dish from turning soggy. In Europe, corn tortillas can be found in the international foods aisle.
Chili powder: in the United States, “chili powder” is a mild blend of ground ancho chile, cumin, oregano, garlic, and salt. In Europe, a jar labeled “chili” or “ground chili pepper” almost always contains pure hot chili, close to cayenne pepper: 5 tablespoons would make the sauce inedible. Use a Tex-Mex or chili con carne spice blend, or make a mild blend based on sweet paprika. Suggested proportions for this blend: 2.5 tablespoons sweet paprika, 1.75 tablespoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and just 0.125 to 0.25 teaspoon pure hot chili powder.
Corn flour: this means finely ground corn flour, sold as “corn flour,” which thickens the sauce and keeps it gluten-free.
Cheese: Monterey Jack is hard to find in Europe. Young Gouda, Havarti, or a mild cheddar make good substitutes.
Make ahead: the enchiladas can be assembled in advance and kept in the refrigerator until you're ready to bake them. For a gluten-free version, check that the corn tortillas are certified gluten-free.
Homemade sauce has much more flavor than canned. On the side, serve refried black beans, Mexican rice, or cilantro-lime rice. Toppings are up to you; in Tex-Mex cooking, the enchiladas are often sprinkled with thinly sliced onion and fresh cilantro, with sour cream on the side.
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