So I wanted to make a Delicious home made enchilada dish for Cinco De Mayo and after some serious brain storming I came up with a recipe and went forward with it. This was probably the best job I've done to date. I am known for making some yummy Mexican food and when this came out I knew I needed to share!
Soo with that lets get to cookin'!
Just an fyi unless you are a hard core cooker there is about 45 minutes of prep to this, and about 35-40 minutes to bake. So I encourage some cheese grating, pepper baking before you are ready to get cooking.
The Ingredients
and these are Poblano peppers >
 |
| Cavenders (you'll use this on everything) |
- 2 Large chicken breast
- 2-3 Green Serrano peppers (this is where the spice comes from so if you want it less by all means or not at all)
- 1 Poblano Pepper (roasted and skinned, this can be done in the oven on broil about 5 minutes per side)
- 1/2 yellow Onion
- 4 Cloves garlic
- 1 1/3 cup Mexican Table crema (not the sour cream)
- 1 12oz pkg Queso Fresco -Cheese
- 2-3 cups Pepper Jack
- 1 cup cheddar
- 1 4oz can green chili's
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 cups Chicken broth
- 1/2 tablespoon garlic salt
- 1/2 tablespoon Onion salt
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1 Tablespoon Oregano
- 1 teaspoon cavenders greek seasoning (this is soo necessary)
- 10 Flour tortillas
- 2-3 Tablespoons olive oil
The Mexican Table crema, and Queso fresco (this brand is good)
For the chicken
- heat stove to medium heat
- mix chicken with 1 tbsp of Olive oil, Onion salt, garlic salt, cayenne pepper, red pepper flakes, Cavenders Greek seasoning, and Oregano.
- once mixed and chicken is coated cook on stove top about 6-7 minutes a side. pull from heat and let set for about 3-4 minutes covered. (this has been my trick to keep the chicken moist and juicy.)
- while chicken is cooking/cooling chop up the half onion and 4 cloves of garlic with 1 tbsp Olive oil and cook until transparent, about 4-5 minutes on a low/medium heat.
- once slightly cool you can use your hands or the double fork approach but shred that chicken!
- Add onion/garlic mix half the can of green chilies, 1 cup Queso Fresco, and half a cup cheddar to mix with chicken
The Sauce
- On Stove top heat 4 tablespoons butter once melted add 4 tbsp of flour and stir for about a minute until well mixed.
- add 2 cups Chicken Broth to butter/flour mix and bring to heat
- before it starts to boil add 1 cup Queso Fresco and 1 cup Pepper Jack cheese stiring continuously until cheese has melted into a liquid.
- add the Pablano chili (chopped) into the cheese mix along with the serrano(chopped) and half of the can green chilies. mix well then add the mexican table cream.
- remove from heat and lid the sauce pan until ready to use.
I like to add a little sauce to the bottom of my pan to keep it from sticking and all around a better enchi!
then just roll up the meat mix into the flour tortillas add sauce generously and remaining cheese to top of enchiladas.
Add foil to top and bake at 375 deg. for 30 minutes ( I use a skewer stick to keep foil from resting on cheese top by braking in half and placing in mid area of enchiladas)
when the 30 minutes are up remove foil and let bake for about 5-7 minutes so you can get that nice golden crispy top.
and here you go a tasty home made green chili and cheese sauce Enchiladas
