Chicken Enchiladas:
For the Filling:
2 small yellow onions, chopped
3 carrots, chopped
3 pounds Chicken breast
salt to taste
black pepper to taste
For the Ranchero Sauce
1 1/2 pounds tomatoes
3 ounces sliced shallots
5 cloves garlic, peeled
1 jalapeno, stem removed and cut in 1/2
3 ounces Olive Oil
salt to taste
1/4 Bouillon cube
2 tsp fresh lemon juice
For the Tacos
12 corn tortillas
2 pounds chicken
2 cups Ranchero Sauce
1 pound your favorite cheese
Method:
Step 1
To make the chicken : Preheat oven to 375. In a bowl, mix chopped onions and carrots. Place chicken into a roasting pan,season with salt and pepper, then add vegetable mixture to the roasting pan. Cover roasting pan with aluminum foil (tightly) or a lid and place into hot oven for 2 1/2 hours. Once chicken is tender, remove from roasting pan, reserve juices, and allow to rest for 1/2 hour. Then remove and shred meat using two forks.
Step 2
To make the ranchero sauce: Preheat oven to 500 ℉. Place tomatoes, shallots, garlic, jalapenos, oil, and salt into a roasting pan and place in oven on the bottom shelf uncovered. Cook mixture for approximately 1 1/2 hours or until tomatoes are soft and well roasted, dark color. Remove mixture from roasting pan and place into a blender and process until smooth. Remove mixture from blender and place into a sauce pot. Take vegetable base and mix with ½ cup of hot water until dissolved. Place base mixture into sauce pot with sauce and cook for about 5 minutes. Adjust salt as needed and reserve covered until needed.
Step 3
To make the chicken taco filling: Preheat oven to 350 ℉. Place cooked chicken into a sauce pot over medium heat and add 2 cups of Ranchero Sauce. Fold sauce into chicken and cook until hot.
Step 4
In a small skillet over medium-high heat, place 2 cups of cooking oil and allow to heat. Once oil is hot, place one tortilla at a time into cooking oil using metal or heat resistant spatula and cook until soft, about 20 seconds or less. Remove and place onto a plate. Continue this process until all tortillas have been lightly toasted.
Step 5
To build tacos: Place a tortilla onto a clean flat surface. Add approximately 2 ounces of Ranchero chicken mixture onto center of the tortilla and 1 tablespoon of cheese mixture over meat. Take one end of the tortilla and fold over meat and gently roll. Place chicken enchilada into a rectangular baking pan 9” x 13 “ with tortilla flap side down. Repeat process with all tortillas until all have been placed parallel into baking pan.
Step 6
Spread the remaining ranchero sauce on top of the enchiladas. Cover with cheese and bake in 350 ℉ oven until cheese has melted. Serve immediately.
PS: I used very little cheese to make it a little more healthy.