Chicken Enchilada Recipe
What can be said about an enchilada that hasn’t been said before? Actually lots! The enchilada is the workhorse recipe of the modern kitchen.
Ingredients
Enchilada Sauce
- 12 oz. favorite beer (dark recommended)
- 12 oz. vegetable stock
- 6 oz tomato paste (1 can)
- 3 oz chili powder
- 1 oz oregano
- 1 oz sea salt
- 1 oz pepper
- 2 packets of your favorite hot cocoa mix. (preferably dark and without marshmallows)
- 4 oz tomato (which is approximately one large roma tomato)
- 4 oz onion (about a half of a large onion)
- 2 oz jalapeno pepper or pepper of your choosing
- 2 oz cilantro
- 1 clove of garlic
- 1 lime (juice only)
Chicken Enchilada
- 10 oz chicken
- 1 can of pinto beans
- 1 can corn
- 8 flour tortillas
- 8 oz shredded cheese (your choice)
- 1 small container sour cream
- sazon or adobo
- 2 limes
- ½ cabbage shredded
- 1 head lettuce
- 1 large tomato
Instructions
Enchilada Sauce
- Combine the vegetable stock, beer, tomato paste, and chili powder; stirring until the tomato paste is dissolved. Let it come to a boil, then turn it off.
- Add two packets of your favorite hot cocoa mix (preferably dark and without marshmallows).If you don’t have a cocoa mix, cocoa powder and sugar will work. Stir this until the cocoa mix has dissolved in your previously boiling mixture.
- In a blender or food processor make a paste of the following; tomato, onion, jalapeno pepper cilantro, one clove of garlic, and the juice of one lime. Add the paste to your wet mix. Stir until it comes together and taste test it. If the chili powder is a little present in the mix, add a dash of honey and stir again.
- Separate into two portions. One portion is for baking, the other for serving.
Chicken Enchilada
- Cube and saute the chicken with your favorite Adobo or Sazon. (If using leftover chicken, sprinkle the Adobo or Sazon after you fill the tortilla shell before rolling it up).
- Once the chicken is cooked add your can of pinto beans and can of corn. Make sure the mixture is evenly combined.
- Place a few spoonfuls onto each tortilla shell and roll them up.
- Cover the bottom of a 9 inch by 13-inch baking pan with a ladle or so of sauce. Add the tortillas.
- Cover the tortillas in the shredded cheese and add the rest of the sauce.
- Place in a 350-degree (175 degree celcius) oven for 20-25 minutes or until the cheese is melted and golden.
- Plate up! Serve with a salad, lime wedges, and sliced cabbage. Garnish with sour cream and fresh cilantro. On the side or in a small cup provide extra Anything Goes Enchilada Sauce. The dish can feed four people.
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