Made with simple ingredients too! Chicken breast, pepper jack cheese, poblano peppers, biscuits, one onion, cilantro and of course my delicious salsa verde! So yes folks, most of the ingredients you may already have at home! This is a very manageable, uncomplicated and simple as …
This is an appetizer that I featured last February and thought it would be very nice as a Christmas or New Years appetizer because of its beautiful colors and deliciousness of flavors. Just perfect!!
Pimientos Rellenos a la Mexicana
Not just stuffed peppers but Mexican Stuffed Peppers! Yummy for sure!
Okay, more like heavenly, scrumptious, delectable, rich…..ohhh so YUM!
These Mexican Stuffed Peppers can be made with bell peppers or poblano peppers and stuffed with any kind of meat, seafood, even stuffed with vegetables. Here I decided to stuff them with ground pork. And of course the homemade enchillada sauce was a bonus!
Some of us are use to making Italian stuffed peppers or …
(I had previously posted this recipe last year and had to repost for Cinco de Mayo!)
Chilapitas Mixtos or Mixed Chilapitas are so yummy and the perfect appetizer for a gathering, a party, Cinco de Mayo, or Friday night drinks anyone?!
Chilapitas are a lot like Sopes. Remember those?? How delicious are those?! Well these are a smaller scale version of the famous Sopes. Less packing but just as delicious!
In case you unimaginably forgot about those or haven’t had the opportunity to make my Chicken Sopes, let me explain a little. Sopes are like a three to four-inch corn flour or masa basket filled with refried beans, chicken, beef, seafood, pork or whatever yummy concoction of meat you like, topped with lettuce, avocado, queso fresco, cilantro and a red or green hot sauce. Absolutely delish! But if you are going to make these as an appetizer, you would probably make one or two per person, NOT more because they are deceptively delicious and filling!
Okay so back to Chilapitas. …
Tostaditas de Pollo de Tinga
Chicken Tinga Tosdaditas, Mexican Appetizer is one appetizer that I believe you will be happy that I posted. Why? Because it is delicious and once again another super simple appetizer to make! One appetizer you can truly whip up in a few minutes and know it will not be lacking in flavor! Cause we all know how truly important that is!
It’s always fun for me to make appetizers for my family and friends. I love to surprise them and keep them …
Chilaquiles Verdes con Pollo
Chilaquiles Verdes will certainly become one of your favorite mexican appetizers. They are very versatile. In Mexico they are served for breakfast with fried or scrambled eggs and refried beans. They are served for lunch with shredded chicken or beef with refried beans and avocado slices or guacamole. Dinner follows the same concept of deliciousness. Bottom line is Chilaquiles Verdes is a staple dish in Mexican households.
But even if you’re a vegetarian you can enjoy Chilaquiles Verdes, just exclude the meat! Whatever the case and whatever the way you choose to serve Chilaquiles Verdes, they are sure to disappear quickly.
As a matter of fact these babies are so good that they are even served in what is known as the tornaboda in Mexico. A tornaboda is the after party that follows a wedding reception in the Mexican culture. Different treats and foods are served to keep the guests energized and going after all the festivities and adult beverages that have been consumed throughout the night. 🙂 “Levantar muertos” literally translates to “waking up the dead.” truthfully, I can be woken up to these anytime!
Chilaquiles verdes are also considered a Mexican hangover cure! Hmmm, interesting!
Okay so let’s move on, let me tell you about the salsa verde, ahhhh! the salsa verde! If you have never had Salsa Verde or Green Sauce, please make sure to at least try it here in this recipe. It consists basically of tomatillos, serrano peppers, garlic, maybe some chicken broth and hey if you like you can add cilantro too!
If it’s your first time having green sauce or making this sauce all on your own, I will warn you, it does have some spice because of the serrano peppers. Or who knows you may want to add more than what I have recommended here!
Enjoy this great mexican appetizer and remember to let me know how much you love Chilaquiles Verdes!
Recipe and steps ↓
Tomatillos, serrano peppers and garlic.
Add some green sauce.
Add red onion, queso fresco, mexican creme and cilantro.
Introducing Chilaquiles Verdes with Chicken! Enjoy!
Chilaquiles Verdes with Chicken
- 4 chicken thighs (or 1 pound chicken breast) (skin removed, boil and shredded)
- 1/2 cup Mexican queso fresco (crumbled)
- 1/2 cup Mexican Creme
- 1 16 oz refried beans
- 1/2 red onion (cut into thin slices and half moons)
- 24 corn tortillas (cut into triangles)
- 1/3 cup cilantro (coarsely chopped)
- vegetable or olive oil
- salt and pepper (to taste)
- avocado (cut into slices)
- lemon or lime (sprinkle over avocado slices to avoid discoloration)
- 1 Pound tomatillos (husks removed)
- 3 serrano peppers
- 3 garlic cloves
If you would like to thin your mexican creme to sprinkle over chips, simply put a couple of tablespoons in a cup with a couple of drops of water and mix together. Then with a spoon, sprinkle over chips.
If using avocado slices, sprinkle slices with lemon or lime juice to avoid discoloration.
|Rinse chicken thighs and remove skins. Place chicken in a saucepan with enough water and salt to taste. Cook for 20 minutes. If using chicken breasts, cook for 35 minutes. Remove chicken and let cool for a few minutes. Reserve a cup of broth chicken was cooked in. Shred chicken with two forks. Set aside.|
|Remove husks off tomatillos. Remove stems of serrano peppers. Peel garlic cloves. Cook tomatillos, serrano peppers and garlic cloves in a saucepan with water to cover over medium heat. Cook for 15 minutes. Drain and add all ingredients to a blender and puree. Add some of the chicken broth to sauce if you prefer to have a thinner sauce.|
|Cut tortillas into triangles. Heat a cast iron or skillet over medium heat and add 2 tablespoons of oil. Fry tortilla triangle in batches until golden and crispy. Avoid overcrowding skillet. Drain on paper towels and continue frying triangles until all are cooked. Add oil as needed.|
|Wipe skillet with a paper towel. Add half of the green sauce and heat for 3 minutes over medium heat. Arrange the tortillas triangles on top of sauce. Add shredded chicken and top with more sauce. Stir all together and cook for another 3 minutes.|
|Can serve on individual plates and then top each plate with mexican creme, refried beans, crumbled cheese, onion slices, and sprinkle cilantro and finally additional green sauce. Don't forget avocado slices if you're using. Or you can serve right from pot and everyone can add their own toppings. Enjoy!|
Chicken Sopes are a truly transient appetizer! Why? Because they are so good! So these little guys go quite fast. And by the way they are not so little! These “mexican corn cakes” are about the size of a fist. Good thing this recipe makes a dozen of these deliciously filled cakes.
Origin of Chicken Sopes or Sopes in General and Distinction
It is said that “sopes” originated from the central and southern parts of Mexico. Although no one truly knows or can pin point their true origin, all we really know is that they originated in Mexico. They are made out of very fine cornmeal or corn flour, “masa harina” or “masa de maize.” They were originally also known as pillizcadas. Their distinction from other similar antojitos (appetizer) is the pinched raised sides, forming a bowl, that holds all the scrumptious “goodies.”
Their popularity in Mexico is quite bountiful. It is considered a common staple in most households and is eaten as a snack or starter to a meal. Also considered to be a very popular “street food.” They can be made with practically any kind of meat. Chicken, beef, pork, turkey and even seafood. As the title suggest, mine are chicken sopes!
Don’t be intimidated by this sopes recipe or any other. Sopes are not at all hard to make. Some may look at this recipe and get a little intimidated. Just know, trust me, it’s not as bad as it seems…..maybe a few steps, yes, but certainly not dificult. Once you have the dough made and fried, it’s one, two, three! And the outcome?! Well worth it!
So let’s get started!
Dough and sope preparation:
Mix dough until you have formed a ball and dough is not sticky. If dough is to dry, add a little water at a time and continue kneading to smooth. Should only take about 3 minutes time.
Take some dough and form about two or three inch balls, may need to wet fingers to make them smooth.
Place individual balls into a large ziploc bag and use a rolling pin to roll into a circular disc.
Roll out into about an 1/8 inch. Use a cup to press down on the disc.
In a cast iron skillet or any similar pan, cook sopes 2 at a time (no more! Sopes have to be hot to form wall! Otherwise it will harden some and you will not be able to work with it). Cook for about 3 to 5 seconds on each side and remove immediately to form the actual sope.
Quickly work with your fingers to form a wall. Start from the the inside of sope, spreading out towards edge. The sopes must be hot still in other to do this step. Caution: quite hot but just move quickly. Fast, fast, fast!!!
Please note: You can make a batch of sopes and freeze them up for up to 3 months! That way whenever you are in the mood to have these delicious sopes, you can just defrost them for a few minutes and fry them as you normally would or you can pop them in the oven at 350 degrees Farenheit for 15 minutes.
Fry sopes in about an inch of vegetable oil until golden brown with crispy edges.
|Prep time||35 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 20 minutes|
|Meal type||Appetizer, Main Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 1 Pound chicken breast
- 1 can 20.5 oz refried pinto beans (I used the)
- 1 can GOYA sauce
- 1 red onion (chopped)
- 1 green bell pepper (chopped)
- 1 cup lettuce (chopped)
- 1 or 2 roma tomatoes (chopped)
- 1/4 cup cilantro (chopped)
- 1 serrano or jalapeño pepper (chopped)
- 1 green pepper (chopped)
- 2 cloves garlic (finely chopped)
- 1 avocado (chopped)
- 1 container sour cream
- queso fresco (crumbled)
- vegetable oil for cooking
- paprika (to taste)
- salt and pepper (to taste)
- 1 lime (cut into halves)
- salsa roja (mexican red sauce)
- green jalapeno sauce
Sope Dough Preparation
- 2 cups MASECA Instant Corn Masa Flour (will find in the flour aisle or the International food section of your supermarket)
- 11/2 Cups water (may need more as you go)
|Rinse chicken breasts under cool running water. Place in a pot with enough water to cover and cook over medium heat for 30 minutes. Once done, remove chicken and let cool for a few minutes. Also, reserve about half a cup of broth the chicken was cooked in. Shred chicken with two forks or cut into small cubes. Set aside.|
|Chop the onion, peppers, tomatoes, lettuce, cilantro and garlic. Cut avocado into small cubes and sprinkle with some lime (this prevents the avocado from discoloring) Be careful not to rub your eyes after cutting the serrano pepper. 🙂 ). Set all ingredients aside.|
|Sope Dough Preparation|
|Mix 2 cups of the MASECA Instant Masa Corn Flour with 1 1/4 cups of water in a bowl. With clean hands mix corn flour with water and knead until a uniform dough forms (until the dough is no longer sticky in you hands.) If the dough is to dry, add in a little more water and if dough is two sticky add more corn flour.|
|Form about a 2 inch balls of dough and place one at a time in a Ziploc bag. Flatten with a rolling pin and with the rim of a glass, or biscuit cutter, press down to cleanly cut a circle. Remove circle from bag. Incorporate dough scrap back with dough mixture and repeat process with the rest of the balls. Lay out your circles on a tray.|
|Add a teaspoon of oil to a cast iron pan and spread oil around pan with a napkin. Heat cast iron over medium heat. Add no more than two sope dough circles at a time to pan and cook for about 3 to for 4 SECONDS on each side. Remove from heat. Immediately, using your fingers, spread dough from the center out to form a wall, pinch along the sides. Be careful dough is hot. Repeat with second sope. You must work quickly to form walls or dough will harden. Set aside. Now go back and repeat the same exact process with the rest of the dough circles.|
|Now you are ready to fry the sope bowls. In a frying pan or cast iron pan, add about an inch or a little more of vegetable oil. Heat oil over medium heat. Cook a few sopes at a time and fry on each side for a few minutes until golden brown and sides are a little crispy. Remove and drain on paper towels.|
|Time to finish the chicken. In a pan add about two tablespoons of oil and heat over medium heat for a minute. Add half the mixture of the red onion, all the bell pepper and serrano. Saute for about 5 minutes and add garlic. Cook for 2 minutes. Now add the chicken and paprika, salt and pepper to taste and mix all together. Add the whole can of Goya sauce to chicken and the 1/2 cup of reserved broth. Continue cooking for 10 minutes until broth evaporates.|
|Warm the refried beans in the microwave for 1 minute or in a saucepan over low to medium heat for a few minutes. Add about 1 tablespoon of bean mixture to each sope bowl. Now add chicken mixture to each. Mix your lettuce, tomato and remaining red onion together and now top each sope with salad mixture. Add a teaspoon of sour cream to each (optional.) Slice queso fresco and crumble with fingers. Add queso fresco to sopes. Add avocado cubes (optional). Finally sprinkle cilantro on each.|
|Serve 1 to 2 chicken sopes per person with sauces. Enjoy!|
Shredded Pork Medley
This week I shared with you a Salpicón de Mariscos and promised to share a Salpcón de Cerdo with you, so here it is.
When I make this dish whether it is as an appetizer or as an entree, trust me it’s one I luxuriate in. It’s a great, great appetizer, but, also great as an entree served with rice. Yummmm!
And since I cannot keep enjoying this Salpicón de Cerdo, BY MYSELFFFFF like I said, I’m sharing! It would just be selfish of me not to, right?!
So let’s enjoy this together, ok?!
A few things about Salpicón de Cerdo and in general, about Salpicón!
Although Salpicón de Cerdo is a pork medley, Salpicón can also be made with beef, chicken, turkey, venison, lamb and of course seafood.
The history of Salpicón is still somewhat of a mystery, although, it is believed that it originated in the coastal region of Spain with mixtures of fish, fruits and vegetables.
In Southern Mexico this dish is mostly eaten with meat and served cold.
In Colombia, Salpicón, is a fruit cocktail drink served with orange or watermelon juice, soda and chopped fruit.
In France, Salpicón, consists of diced meats, fowls, seafood, vegetables, mushrooms etc and bound with either a thick or thin sauce. Served hot or cold.
In Mexico Salpicón can be enjoyed with warm tortillas, tostadas, tortilla chips, etc…
For my Salpicón de Cerdo, I mixed and embellished with avocados, red onions, lettuce, sweet tomatoes, cilantro, lime, pickled jalapeños, green pickled chiles and yummy queso fresco. Of all course, a few spices!
Assemble on broil corn tortillas….
What’s also terrific about this dish, is it’s very easy to make and great for parties because it can be made ahead of time and in large quantities. So my friends, here’s to Salpicón de Cerdo!
Enjoy and don’t forget to leave me your comments, I’d love to hear how much you enjoyed it!
Salpicón de Cerdo
|Prep time||15 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||1 hour, 45 minutes|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 2 Pounds pork shoulder, boston butt (shredded)
- 1/2 head of lettuce (thinly sliced)
- 1 red onion (thinly sliced into half moons)
- 5 roma tomatoes (2 chopped and 3 sliced)
- 2 avocados (sliced into wedges)
- 1 7.8 oz small can green chiles
- 1 Small can pickled jalapeños
- 3 Tablespoons fresh cilantro (coarsely chopped)
- 3 garlic cloves (crushed)
- 1 bay leaf
- 1 Package queso fresco (crumbled)
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar (or to taste)
- 2 to 3 limes (juiced)
- salt and pepper (to taste)
- 1 Package corn tortillas
- 1 orange (juiced)
Note: If you would like to make this recipe ahead of time, mix pork with just the onion and vinaigrette and refrigerate. Hold off on the lettuce and cilantro until you are ready to have the Salpicón de Cerdo.
Alitas al Chipotle
So a chicken wings recipe?? Hmmm, how many times have I looked at different chicken wings recipes? Maybe too many times to sit here with you and ponder as to how many! Surely, enough to talk about the MANY ones I’ve come across! Grilled chicken wings, fried chicken wings, baked chicken wings, asian chicken wings, barbecue chicken wings, boneless chicken wings…whewww and the list goes on!!
Some really great… sweet, spicy and bold all at the same time. Some more on the bland and softer side…maybe more pleasing to some palettes but for mine, I do like a little more attentiveness! Soooo what do I mean, I mean that I WANT A LITTLE MORE ROBUST!!! Come on, youuuu know what I mean….a little change, with zing! Well this is my little change….with zing!!
One thing though, when it comes to chicken wings, I do prefer spicy chicken wings… with a dip! One of my favorite dips for wings is blue cheese dip but the chunky kind! Chunks of blue cheese. Yumm! With this recipe I make a dip that I love….I add crumbled “queso fresco,” lots of it! Soo, so good!!
And here’s the thing, as I continue to persuade you to make this recipe…..for chicken wing lovers, we usually love the fried chicken wings right? However, sometimes we eat them, maybe, with a little guilt involved. Well these, are baked chicken wings! Oh, oh wait, crispy baked chicken wings!
Marinate chicken wings in buttermilk with chipotles, garlic, zest and juice of orange and salt for a few hours or overnight.
Place chicken on greased rack and cook for 45 min at 450 degrees, turning over halfway through cooking.
Once chicken is done, you can toss with the chicken sauce (optional) before serving.
And don’t forget the dip!
Oven Fried Chicken Wings in Chipotle Sauce
Marinade for Chicken
- 3 Pounds chicken wings (rinsed with cool water)
- 2 Cups buttermilk
- 2-3 chipotles in adobo sauce (minced)
- 5 garlic cloves (finely minced)
- 1 orange (zest and juice)
- 2 tablespoons salt
- 1 cup sour cream
- 1/2 cup queso fresco (crumbled)
- 1/4 cilantro (chopped)
- 1 scallion (thinly sliced)
- salt (to taste)
- pepper (to taste)
Sauce for Chicken(Optional)
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon mexican hot sauce
- 2 tablespoons adobo sauce from chipotle in adobo sauce
- 1 teaspoon garlic powder
- salt (to taste)
|Marinade for Chicken|
|Add buttermilk, garlic, chipotles in adobo, zest and juice of the orange and salt to a large bowl. Mix together. Rinse chicken wings and add to mixture. Marinade for a few hours or overnight if you like.|
|Preheat oven to 450 degrees F (230 degrees C). Place chicken on greased rack and cook for about 45 minutes turning over half way through.|
|While cooking wings, make dipping sauce and sauce for chicken if you're going to use it for a glaze on wings. Add sour cream, queso fresco, cilantro, scallion and salt. Mix together and set aside while wings cook.|
|Sauce for Chicken|
|Optional: Mix together olive oil, cider, mexican hot sauce, adobo sauce, garlic powder and salt in small bowl. Whisk together. Pour over chicken wings once chicken is done.|
|Place wings on platter and serve with dipping sauce. Enjoy!!|
Quesadillas Picante de Pollo con Pico de Gallo
So I say SPICY CHICKEN QUESADILLA WEDGES, you say SPICY CHICKEN QUESADILLA WEDGES, we all say SPICY CHICKEN QUESADILLA WEDGES!!
Let’s talk a little about these quarter pieces that drive all of us so crazy with love and affection. If you’re like me, then you crave them often and understand one thing about quesadillas, their versatility! Maybe you have made them many different ways! Maybe you have used ground beef, shredded beef, pork, shredded pork, chicken cubes, chicken slices or shredded chicken. Maybe even made them with shrimp, fish, scallops, portabello mushrooms or just decided to make them completely vegetarian. I do believe though that most of us can agree on chicken still being one of our favorites.
Well since my love for spicy foods is forever existing and cognizant, I must say that when it comes to my Spicy Quesadillas Wedges, I find myself driving like “Mario Andretti” to the supermarket. You know what I’m talking about, the anticipation of getting all your ingredients together because the quicker you do, the faster you can devour them?! Funny how certain foods can make you do things literally at the last-minute and ram down anyone who comes in your way!!
Now for the Pico de Gallo! Ufff how could anyone have these magnificant quarters without this concoction?! Pico de Gallo is another favorite of mine but not just for quesadillas, gosh I could put this on anything and I mean anything! Pico de Gallo, is the perfect combination of simple ingredients, spicy, colorful and tangy. I assure you if you haven’t had this before, it will become one of your favorite dips.
So lets move on with these melt in your mouth yumminess! And don’t forget to let me know what you think about them!
Spicy Chicken Quesadilla Wedges with Pico de Gallo
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
- 2lb skinless chicken breasts (cooked and cubed (or sliced)
- 1 green bell pepper (sliced or chopped, whichever you prefer)
- 1 red onion (finely chopped)
- 1 white or yellow onion (sliced or chopped)
- 4 scallions (green onions) (chopped)
- 2-3 roma tomatoes (chopped)
- 2 jalapenos (chopped with seeds and ribs and dish will be extra spicy)
- 1 16 ounce can of black beans (drained)
- 1 16 ounce can of corn (drained)
- 1-2 garlic clove (finely minced)
- 1 handful fresh cilantro (finely chopped)
- 1 tablespoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon ground red pepper
- 8 flour tortillas
- 3 Cups monterey cheese (can add cheddar cheese if you prefer)
- 1/2 to 1 lime
|Pico de Gallo|
|Chop 2 to 3 roma tomatoes. Finely chop red onion, one jalapeno (without seeds and ribs or leave in for spiciness) one clove of garlic and cilantro. Chop one scallion. Place all ingredients in a bowl.|
|Squeeze lime over mixture. Add salt and pepper to taste and mix all ingredients together. With the back of a spoon, gently press down on mixture to flatten. Cover bowl with Saran wrap and place in refrigerator for 1 hour. Stir Pico de Gallo one more time. Serve cold with quesadilla wedges.|
|Preheat skillet pan at medium heat. Add oil to pan and swirl pan to distribute oil evenly. Saute green pepper, onion and other jalapeno over medium high heat until vegetables soften up a little bit.|
|Mix all dry seasoning (chili powder, cumin, paprika, ground red pepper) together. Sprinkle seasoning and a little salt over both sides of chicken breasts. Add a little oil to pan and swirl to distribute oil. Add chicken breasts and cook on each side over medium heat for 5 minutes until fully cooked through. Make sure there is no pink inside chicken breasts. Cube chicken and set aside.|
|To assemble Quesadillas, heat a large pan or griddle. Spray with non stick spraying oil. Place one tortilla and top with a layer of cheese, vegetables, chicken, black beans, corn and more cheese. Finally, add some fresh chopped scallion. Top with another tortilla and cook for about a minute or two. With a spatula, flip tortilla over and cook for an additional minute or two. Repeat this process for the rest of the tortillas and ingredients. When done, place Quesadillas on cutting board and cut into wedges or quarters. Place on individual plates with Pico de Gallo or large platter for all to enjoy!|
So where to begin with my Chicken Enchiladas recipe…..ahhhhh how about with the key ingredient, Ancho Chile! Makes sense right??
Some tibits about the famous Ancho Chile Pepper:
- The ancho chili is simply the dried version of the poblano pepper. After roasting the poblano pepper, it becomes an ancho chile. They are a deep red in color with extremely wrinkled skin. They have a mild smokey flavor.
- On the Scoville Scale these peppers range from 1,000 to 2,000 SHU, so they are nice and mild. At least for me!
- Ancho Chiles can be reconstituted by placing them in hot water and wallaaaa, they soften up!
- It can be ground up and used as a dry rub.
- Here’s one we maybe didn’t realize, the Ancho Chile was introduced by Christopher Columbus!
The great thing about Ancho Chiles is that you can use them in almost anything folks. If you haven’t experimented with these peppers in the past, you will most likely soon start using them in quite a few other dishes all on your own! Mashed potatoes, eggs, seafood, burgers, ribs, pork, chicken, stews, soups and of course enchiladas!
So chicken enchiladas huh?? Let’s talk about these for a minute, combination of corn tortillas, shredded chicken, secret mix and anchoooo chileee sauce!! AHHHH!!!
These miniature burritos with all do respect because I know you are ENCHILADASSSS and are respected beyond greatness for not only your diversity and flavor but because you are you!!
Chicken Enchiladas have a way of making their presence known and after you make these, hopefully you will share my sentiment.
Enjoy! Let me know how you like these!
Shred the chicken with 2 forks and chop 3 garlic cloves.
Place ancho chilis in sauce pan with water. Cook until soft, about 20 minutes.
Add peppers, 3 garlic cloves, oregano and water to a chopper or blender. Blend until a thick sauce forms.
Strain sauce into a bowl using a strainer so that skin and seeds stay behind and a smooth sauce remains.
Saute garlic for a 2 minutes in pot. Add shredded chicken, cumin, chili powder and broth of chicken. Mix together.
Coat tortillas individually on both sides and cook on pan for a few seconds on each side.
Add additional monterey cheese on top before baking.
Add crumbled cheese, red onions and cilantro.
Chicken Enchiladas with Ancho Chile Sauce
|Misc||Child Friendly, Freezable, Serve Hot|
- 2lb chicken breasts (shredded)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chile powder
- 1 cup monterey jack cheese (shredded)
- 1 cup Mexican Queso Fresco (crumble cheese with fingers)
- 12 corn tortillas
- salt (to taste)
- pepper (to taste)
- 1/2 cup fresh cilantro (coarsely chopped)
- 1 small red onion (chopped)
Ancho Chile Sauce
- 4 dried ancho chiles (seeds and stems removed)
- 3 dried guajillo chiles (optional to use these, seeds and stems removed)
- 3 garlic cloves
- 1/4 teaspoon dry oregano
Can also use chicken drumsticks or thighs, just remove skin after cooking and discard. Shred and follow recipe as follows.
Also if corn tortillas is not your thing, substitute with flour tortillas.
|Cook chicken in a large pot with water for about 1 hour, (with a little salt added if desired) semi covered. Reserve some of the water the chicken was cooked in, about 2 cups. Shred chicken with two forks. Mince 3 garlic cloves. Add about 3 tablespoons of vegetable oil to a skillet and cook garlic for about 30 seconds over medium heat. Add shredded chicken and broth of chicken. Sprinkle cumin and chili powder over chicken and stir mixture together. Cook for about 10 to 15 minutes or until chicken broth reduces a bit. You want to make sure chicken stays moist. Set aside.|
|Ancho Chile Sauce|
|Now onto the sauce. Remove stems and seeds. Pull stems off and flip peppers over to allow seeds to fall out. Place in a saucepan with water to cover and heat on medium heat. Cook for about 20 minutes or until peppers are soft.|
|Next let them cool for about 5 minutes and then place in a chopper or blender with the other 3 garlic cloves, oregano and 2 cups of water. Blend together to make a smooth but yet chunky sauce. Strain sauce into a bowl using a strainer so that the skin (and whatever seeds may still remain) is left behind. Add salt and pepper to taste. Set aside.|
|Using a pair of tongs, coat tortillas one at a time lightly with sauce or use a cooking brush and coat tortillas on each side lightly. In a non-stick skillet fry tortillas on each side for a few seconds. Add a little cooking spray if pan starts to get too sticky. Do not overcook or tortillas will fall apart.|
|Add about a 1/3 cup of chicken down the middle of each tortilla, add some cheese and roll. A little messy but worth it. Assemble and place each tortilla seam side down in a greased baking dish or casserole. Add a little more sauce on top of tortillas. Cover with additional monterey cheese (Not the Mexican crumbled cheese!) Preheat oven to 400 degrees. Cover casserole with aluminum and place in oven for 10 to 12 minutes.|
|Remove foil and cook for another few minutes if you like to brown the cheese a little. This step is entirely up to you. Once done, let the casserole rest for a few minutes and then add crumbled cheese, red onion and cilantro.|
|Serve 1 to 2 quesadillas per person. Enjoy!|