Chicken Enchiladas Rachael Ray Recipes

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 275F
• Wrap tortillas in foil and warm in the oven, or wrap in a damp cloth towel and warm up in the microwave
• Place a medium-sized skillet over high heat
• Add chicken broth, bay leaf, oregano and onion, and bring up to a bubble
• Add chicken breasts and bring back to a bubble then cover with a lid and reduce heat to medium
• Poach chicken in broth 10 minutes or until cooked through
• Remove the cooked chicken from the stock and let it cool a bit so that you can handle it
• Reserve poaching liquid
• While the chicken is poaching make the enchilada sauce: In a sauce pan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder
• Bring up to a simmer over medium heat and then reduce heat to low, keeping sauce warm until you are ready to use it
• Shred the cooled chicken into small strips using two forks or your fingers
• Transfer the shredded meat to a bowl and add 1/2 cup of cooking liquid, tomato paste, 1 teaspoon chili powder and 1 teaspoon cumin, season with a little salt and pepper
• Remove tortillas from oven and switch broiler on high
• Pour a little of the enchilada sauce, about 1/4 cup, on the bottom of a casserole or baking dish
• Divide chicken mixture equally between the warm tortillas by piling it up on the bottom half of each tortilla and rolling into a tube
• Place enchiladas seam side down on top of the sauce in the baking dish
• Once all the enchiladas are in the pan, pour remaining hot tomato sauce over them and top with cheese
• Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas
• Sprinkle with the chopped cilantro and serve

ROAST CHICKEN ENCHILADA SUIZAS STACKED CASSEROLE

Steps:

• Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blackened an all sides, 10 to 12 minutes. Leave the door of the oven cracked to allow the steam to escape. Peppers can also be easily charred over and open stovetop flame if you have gas burners. Put the peppers in a bowl and cover tightly with plastic wrap. Allow the peppers to sit until cool enough to handle. Peel and seed the peppers.
• Heat the extra-virgin olive oil, 2 turns of the pan, in a skillet over medium-high heat. Add the jalapeno, onions, and garlic and cook until the onions soften, about 5 minutes. Put the tomatillos and a small handful of cilantro in a food processor. Coarsely chop the poblanos and add them to the processor. Process until almost a smooth sauce forms, about 1 minute. Pour the sauce into the skillet and stir to combine. Stir in the cumin, honey and stock, and season with salt and pepper, to taste. Reduce the heat and simmer about 20 minutes, then add the lime juice and turn off the heat.
• Pour a thin layer of sauce into the bottom of a medium casserole. Layer in 3 flour tortillas or 4 corn tortillas then top with some shredded chicken, dot with some sauce and small spoonfuls of Mexican crema, creme fraiche or sour cream and sprinkle with a little Swiss and Jack cheeses. Repeat twice more. Cool and chill for a make-ahead meal.
• Preheat the oven to 375 degrees F. Put the casserole on a baking sheet and bake until heated through and bubbly on top, about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese. Garnish the stacked enchilada casserole with raw red onion rings and serve.

CHICKEN ENCHILADAS (RACHAEL RAY)

Steps:

• Preheat the oven to 275 degrees F.
• Wrap corn tortillas in foil and warm in the oven.
• Bring broth to boil in a saute pan.
• Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer.
• Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
• Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
• Combine all sauce ingredients in saucepan and heat through, keeping warm until needed.
• Remove tortillas from the oven and switch broiler on high.
• Pile chicken mixture into warm tortilla and roll.
• Line casserole or baking dish with endchiladas, seam side down.
• Pour hot tomato sauce over the chicken enchiladas and top with cheese.
• Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.

CHICKEN AND CHORIZO SPANISH ENCHILADAS

Steps:

• Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
• To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
• To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

CHICKEN ENCHILADAS

Steps:

• For the rice: Heat the butter in a saucepan over medium heat. Add the pasta and toast until golden. Grate the garlic, onion and tomato into the pan. Stir in the rice, then add the stock and saffron and season with salt and pepper. Bring to a boil, then reduce the heat to a simmer, cover and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Fluff with a fork and remove from the heat.
• For the enchilada sauce: Toast the dried chile peppers in a skillet or saucepan over medium heat, pressing flat with a metal spatula and turning occasionally, 1 to 2 minutes. Add the stock and simmer until the chiles are soft. Transfer the chiles and stock to a food processor and puree until smooth. Wipe out the skillet and return to the heat. Add the oil, garlic and onions and cook until soft. Add the bay leaf, cinnamon stick, tomato sauce and chile puree and simmer until slightly thickened, 15 to 20 minutes. Stir in the almonds and remove from the heat.
• For the enchiladas: Preheat the oven to 400 degrees F. Heat the oil in a nonstick skillet over medium-high heat. Add the ground chicken and cook, crumbling with a wooden spoon, until browned. Stir in the coriander, cumin and paprika and season with salt and pepper.
• Dip a warm tortilla in the sauce, fill with some of the rice and chicken and roll up. Place the enchilada seam-side down in a casserole dish. Repeat with the remaining tortillas.
• Pour the remaining sauce over the enchiladas in an even layer. Bake until heated through, 30 to 35 minutes. Top with the queso fresco and cilantro.

CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 275 degrees F.
• Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
• Combine all sauce ingredients and heat through, keeping warm until needed.
• Remove tortillas from oven and switch broiler on high.
• Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve.