Ingredients: |
Ingredients: 2 lbs chicken breasts
2 cups Enchilada Sauce (see recipe below)
1 Tbsp minced garlic
2 Tbsp Toes Mexican Seasoning (see recipe below)
2 - Cartons of chicken broth (or make your broth with bouillion)
Siracha sauce
2 tsp chili powder
6 cloves garlic minced
32 ounces chicken broth
1 white onion
1 Red, 1 Yellow and 1 Green Pepper
8oz of sour cream
4 cups mexican Shredded cheese
garlic salt
8" flour tortillas or Corn tortillas (your preference)
2 bunches of Cilantro
Cayenne pepper for seasoning
Enchilada Sauce:
2 cloves minced garlic
3 Tbsp vegitable oil
2 Tbsp flour
3 Tbsp chili powder
2 cups chicken broth (use the leftover broth from poaching your chicken if you can)
15 oz Tomato Sauce
1/2 tsp of oregano
1/2 tsp salt
1/4 tsp ground cumin
Cayenne pepper for seasoning
(Garlic salt and Toe's seasoning for added flavor)
Toe's Mexican Seasoning:
equal parts dried Mexican Oregano, Celery, Cumin, Dill and chili powder (little bit of season salt). make a big shaker
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Directions: |
Directions:Preparing the chicken:
wash your chicken and put in a pan, cover chicken with chicken broth and turn on medium high heat, liberally sprinkle Toe's Mexican seasoning over the chicken and add your onion (cut in Half) as well as all three peppers (washed and cut in half) and 2 cloves of garlic whole and 3 TBSP of Minced Cilantro. Add a few pinches of cayenne pepper to the broth and let it simmer for 20 - 30 minutes or until chicken is fully cooked. DO NOT THROW AWAY THE LIQUID IN THE PAN. remove the chicken breasts and when they are cooled you will shred them with two forks.
In a new pan add your shredded chicken, sprinkle with Toe's seasoning liberally, Puree the Onion and peppers from the pan in a blender, add 3 cloves minced garlic, 1/2 white onion finely diced. Add about 1 cup of enchilada sauce to the chicken and cook over medium heat, continue to season the chicken using salt, garlic salt, siracha, cumin, toe's Mexican seasoning, chili powder and cayenne pepper if needed. Get it to the desired saltiness and spice level, make it a little spicier than you normally would because when you add in the sour cream it deludes the spiciness. Next add in your sour cream and 2 cups of cheese to the chicken, heat but do not burn for about 5 minutes. then remove chicken from the heat.
Enchilada Sauce:
Mince two cloves of garlic and add it to 3 Tbsp of vegetable oil that has been warming over medium heat on the stove in a new pan. next add you 2 Tbsp of flour and mix it quickly, it will look pasty DO NOT BURN, add your 3 Tbsp of chili powder to the pan and then add 2 cups of broth from the pan you used to cook your chicken. Add your 15 oz can of tomato sauce, oregano, salt and ground cumin. Season with cayenne pepper and garlic salt. Cook for 30 minutes on low.
Take your tortillas and heat them up on both sides in a pan until slightly firm, add a nice portion of chicken, sprinkle cilantro and little bit of cheese, then roll and put in the pan. Do this until all chicken is gone and enchiladas are lined nicely in the pan. Cover the enchiladas with remaining Enchilada Sauce (the more the better, you might have to make more sauce), cover with rest of shredded cheese and cilantro.
Bake in the oven for 20 minutes at 350 degrees
Let sit for 10 minutes before serving |
Personal
Notes: |
Personal
Notes: We made this recipe together, Hannah, Olivia and Gabby (HOG) by combining recipes and just taste testing. When we got the recipe right we wrote it down. We made enough of these to last all week and you loved them along with your dad. Made the whole house smell so good. Serve with Beans and spanish rice
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This recipe for HOG Sifuentes Chicken Enchiladas is from