Spanish Food Fest: Part 3:

Chicken Enchiladas:

IMG_20140926_190406 IMG_20140926_190414 IMG_20140927_075640

For the Filling:

small yellow onions, chopped

carrots, chopped

pounds Chicken breast

salt to taste

black pepper to taste

For the Ranchero Sauce

1 1/2 pounds tomatoes

ounces sliced shallots

cloves garlic, peeled

jalapeno, stem removed and cut in 1/2

ounces Olive Oil

salt to taste

1/4 Bouillon cube

2 tsp fresh lemon juice

For the Tacos

12 corn tortillas

pounds chicken

cups Ranchero Sauce

pound your favorite cheese



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.


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