Enchiladas de Pollo y Cilantro

     The shredded slow cooked chicken stuffing is flavored with cilantro and it has a nice light flavor.  Chile colorado is a simple dried red chile sauce.  Chile colorado is the most popular sauce for enchiladas.  The blend of dried chiles that are chosen for chile can be a personal choice, but there are specific chiles used to make distinct regional Mexican versions.  Tomato is sometimes added to chile colorado sauce.  Cumin and coriander are optional Spanish spices.
     If you like mild chile colorado sauces, then use ancho chile, chile California and Spanish paprika.  If you prefer a more robust spicy chile flavor, then use a combination of ancho, guajillo, pequin and chile arbol.  For a smokey spicy flavor, select dried chipotle or chile morita.  For Yucatan flavors, chile cascabel and chile puya is nice.  Oaxacan colorado sauce usually has a high proportion of chile negro in the blend.  For an American southwestern flavor New Mexico chile is the most popular.  

     

     Chile Colorado:  

     Chile colorado is usually made with a simple reduction method.  Whole seeded dried chiles can be used, but the sauce must be pureed.  This recipe makes a mild to medium spicy colorado sauce.

     Heat 2 cups of water in a sauce pot over high heat.  

     Add 2 pinches of garlic powder.  

     Add 2 pinches of onion powder.  

     Add 2 tablespoons of ancho chile powder.  

     Add 2 tablespoons of guajillo chile powder.  

     Add 1/2 teaspoon of arbol chile powder.  

     Add 1 pinch of black pepper and sea salt.
     Add 1/2 tablespoon of roasted lard or vegetable oil.  

     Bring the liquid to a boil.
     Reduce the temperature to low heat. 

     Simmer and reduce the sauce, till it becomes a thin sauce consistency.  

     Keep the sauce warm over very low heat.   

     

     Cilantro Chicken Enchilada Stuffing:  

     Place 9 ounces of boneless chicken breast pieces in a sauce pot.
     Add enough water to cover the chicken breast.
     Add 1 cup of light chicken broth.
     Add 1 teaspoon of rice vinegar.
     Add 1/2 teaspoon of lime juice.
     Add sea salt and white pepper.
     Add 1/2 teaspoon of olive oil.
     Bring the liquid to a boil over medium high heat.
     Reduce the temperature to very low heat.
     Gently simmer, till the chicken becomes very tender and it can be easily shredded.

     Remove the chicken pieces from the hot water and set them on a cutting board.
     Use 2 forks to shred the chicken pieces.  

     Return the shredded chicken poaching liquid in the pot.
     Raise the temperature to medium low heat.
     Simmer and reduce, till the excess liquid evaporates and the shredded chicken looks wet, but not soupy.

     Add 1 1/2 tablespoons chopped cilantro leaves.
     Add 1/2 tablespoon of masa harina while stirring.  

     Add 1 tablespoon of sour cream while stirring.  

     Simmer the chicken cilantro enchilada stuffing, till the stuffing looks moist, but not wet.  The stuffing should almost be able to hold its own shape. 

     Keep the enchilada stuffing warm on a stove top.  

    
     Enchiladas de Pollo y Cilantro:
     Heat a saute pan over medium/medium low heat.  

     Add enough vegetable frying oil, so there is about 1/4" of oil in the pan.  

     Pan fry 3 corn tortillas that are 6" to 8" wide.  Only pan fry the tortillas, so they are still soft and not crispy.  The tortillas should be able to bend easily, after frying.  

     Place the soft fried tortillas on a dry towel and pat off any excess grease.  

     Set the tortillas on a counter top.  

     Place an equal amount of the chicken stuffing across the middle of each tortilla.  

     Roll each tortilla into an enchilada cylinder shape.  

     Place the chicken enchiladas in a shallow casserole baking dish.  

     Spoon a generous amount of the chile colorado sauce over the enchiladas.  

     Sprinkle some grated Oaxaca cheese over the enchiladas.  

     Bake the enchiladas in a 300º oven, till they become hot and the cheese melts.  

     Set the enchilada baking dish on a serving plate.  

     Spoon a little bit more of the chile colorado sauce over the ends of the enchiladas.  

     Place a dollop of sour cream on the middle of the enchiladas.  

     Garnish with a couple of cilantro leaves.    

     This is a tasty chicken enchilada entree!  Yum!  ...  Shawna