Enchiladas San Miguel
Enchiladas aren’t difficult to make per se, but getting all the components prepared dictates some work before the final assembly can begin. For the best-tasting results, make the fillings and sauces well ahead of time and reheat just in time to assemble the final product when it’s time to eat. Share the fun by having an assembly line to put the enchiladas together!
Salsa Verde, or your choice of sauce such as Sour Cream Sauce
- 6 tablespoons Vegetable oil
- 12 corn or flour tortillas
Chicken Filling: Makes 3 cups (fills 12 enchiladas)
- 6 ounces Mexican chorizo casings removed
- ¼ cup white onion chopped
- 2 cloves garlic chopped
- 4 medium Tomatoes roasted and chopped
- 3 chipotle chilies in adobo sauce
- 2 tablespoons adobo sauce from the can
- 2 to 3 boneless chicken breasts poached in water, seasoned with sea salt and ground black pepper, then cooled and shredded (about 2 cups)
- 1/3 cup Chicken Broth reserved from cooking chicken
- Sea salt and ground black pepper to taste
Salsa Verde: Makes 2 cups
- 15 tomatillos husked
- half medium white onion
- 1 clove garlic
- 4 to 6 Serrano chilies
- ¼ cup cilantro leaves chopped
- sea salt to taste
For the Enchiladas:
- Prepare your choice of sauce and keep warm; or reheat when ready to assemble enchiladas. Prepare the Chicken Filing and keep hot or reheat.
- In a small skillet, heat oil over medium-high heat until it shimmers. (Make sure the oil is hot enough, or the tortillas will absorb too much oil and be greasy.) Using tongs, dip each tortilla into the hot oil for about 0 to 15 seconds, or until softened. Drain on paper towels. Working quickly, dip each tortilla in the warm sauce. Lay each tortilla flat and put 3 to 4 tablespoons of hot filling down the center of the tortilla and roll it into a tube. Serve 2 enchiladas per plate and cover with warm sauce. Serve immediately or the enchiladas will get soggy.
For the Chicken Filling:
- Crumble chorizo into a heavy, 12-inch skillet or Dutch oven. Cook over low heat to render the fat, but do not allow it to brown. Strain off fat, returning 3 tablespoons of fat to the skillet. Add the onion and garlic and cook over low heat, stirring constantly until onions are wilted and transparent. Add tomatoes, chilies, and adobo sauce. Increase heat to medium and cook, stirring often, until all moisture has been absorbed and the mixture is dry, about 15 minutes. Stir in shredded chicken and broth. Cook another 3 to 4 minutes, until chicken is heated through. Season to taste with salt and pepper.
- NOTE: The chicken filling can also be used as fillings for tacos and quesadillas as well as toppings for tostadas or sopes.
For the Salsa Verde:
- Prepare the Salsa Verde for Enchiladas. Roast tomatillos, onion, garlic, and chilies on a comal or griddle until they are blistered all over. Combine the roasted vegetables in a food processor and process until smooth. When ready to serve, add cilantro. Adjust seasonings, adding salt if necessary. Set aside.
Recipe and Image courtesy of Fonda San Miguel.
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