Ingredients: |
Ingredients: 4 bone-in chicken breasts
1 serrano pepper, chopped
Sea salt
1-2 cans no salt diced tomatoes
1 white onion, a few slices and the rest lightly chopped
4-6 garlic cloves, lightly chopped
Half a bunch of cilantro, stems removed, lightly chopped
1 can of green chilies
1 8oz bag of mexican mix shredded cheese
1 can of black beans (optional)
1.5 -2 cups Chicken stock (made by cooking the chicken)
Olive oil
Sour cream
Avocado (optional)
8-10 medium flour tortillas
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Directions: |
Directions:Poach the chicken - Put onion slices, a few peppercorns, 2 garlic cloves, slices of carrot(if you have it), a few celery pieces (if you have it) into a large pot of water. Boil the water. Add the chicken, return to boil. Reduce heat to medium-low. Cover and simmer for 25 minutes. Add a little sea salt near the end. Remove the chicken. Save the broth. Let chicken cool then tear into pieces with 2 forks. Set aside
In the blender add serrano pepper, onion, garlic, 1-2 can diced tomatoes (depends how much sauce you want), cilantro, green chilies. Add about a half cup of the chicken stock to make it smooth. Add a little sea salt
Heat a little oil in a frying pan. Pour in the sauce. Cook for 5 minutes. Add 1 cup chicken stock. Cook for 5 more minutes. Add sea salt and more chicken stock if you need to (taste first). Remove from heat
Preheat oven to 350 degrees
Spoon a layer of sauce on the bottom of a 9x13in baking dish (I end up needing more than one dish)
Drain black beans if you are using them
Put healthy amount of chicken and shredded cheese (and beans if you want) in each tortilla
Roll each tortilla and place seam side down in the baking dish
Once the dish is full, spread a thin layer of sour cream on the tortillas
Spoon more sauce on top of the tortillas, and sprinkle with more cheese (you should still have some sauce left over)
Bake enchiladas for 20 -25 minutes until the cheese is melted and the sauce is bubbling on the bottom (don’t let sauce dry out on the bottom of the pan)
Serve enchiladas with the remaining sauce, avocados, sour cream, Mexican rice, and tortilla chips
Serve immediately as they quickly can become soggy. They do heat up well in oven for leftovers though |
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