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Chicken and Chorizo Enchiladas Recipe

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This recipe for Chicken and Chorizo Enchiladas, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Morauer
Added: Thursday, July 24, 2008


1 whole frying chicken
1lb fresh pork chorizo sausage, casings removed
1 medium yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 tbsp dried oregano, preferably Mexican
1/2 c sliced black olives
Enchilada Sauce
2 tbsp vegetable oil
2 tbsp all-purpose flour
6 tbsp mild chili powder
Salt and freshly ground black pepper
1/3 c vegetable oil
12 corn tortillas
2 cup grated cheese, a mixture of Cheddar and Jack

To make the filling:
Put the chicken in a large pot with a tight-fitting lid and add enough water to cover. Bring to a boil, then reduce the heat to medium and cover the pot. Simmer for 40 minutes, until the chicken is cooked through. Remove the chicken and let it rest until it is cool enough to handle. Skim the fat from the broth and reserve 2 cups of the broth to use in the sauce. (Save the remainder for another use.) Remove and discard the skin and bones from the chicken. Using your hands, shred the meat; transfer to a large bowl. In a large skillet, saute the chorizo over medium heat, breaking up any large pieces, for 2 minutes. Add the onion, garlic and celery and saute with the chorizo for 4 minutes. Pour the mixture into the bowl with the shredded chicken, Add the oregano and olives and stir to combine well. Let the filling cool to room temperature.

To make the enchilada sauce:
While the filling is cooling, heat the oil in a medium saucepan (choose one that will be large enough to accommodate a tortilla when it is dipped in the sauce) over medium heat and stir in the flour to make a roux. Cook until the roux is the color of peanut butter, about 5 minutes. Stir in the chili powder. Whisk in the 2 cups reserved chicken broth and bring to a boil, whisking continuously until smooth. Reduce the heat to low and simmer for 10 minutes. Season to taste with salt and pepper. Keep warm.

Adjust the oven rack to the center position and preheat the oven to 350 F. Lightly oil a 9x13 inch baking pan.

To assemble the enchiladas:
Heat the oil in a large skillet over medium heat. Using tongs, lightly fry the tortillas in the oil, one at a time, for about 10 seconds on each side to soften them; drain the tortillas on several layers of paper towels. Dip one tortilla in the warm enchilada sauce; let the excess sauce drip back into the saucepan and place the tortilla on a clean work surface. Put about 1/2 cup of the filling and about 1 1/2 tbsp of the cheese in a line along the bottom third of the tortilla. Roll the tortilla around the filling and place it in the baking pan, seam-side down. Fill and roll the remaining tortillas in the same way, lining them up in the baking dish in a single layer. Spoon the remaining enchilada sauce over the top and sprinkle with the remaining cheese. Bake until the enchiladas are heated through and the cheese is melted and bubbly, about 20 minutes. Serve the enchiladas warm with the beans and rice on the side.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Recipe courtesy of SFFD, Bob Lopez, Truck 9
This is the best chicken enchilada recipe I have ever used. Make the mess early in the morning on a winter day and just pop in the oven and serve in the evening. I have substituted canned enchilada sauce to expedite things but truly the homemade is better.




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