Tag Archives: Tex-Mex

Chicken Enchiladas

When we're craving the Mexican food of Southern Colorado, this is the dish that hits the spot.
12 enchiladas
Shopping List

2 chicken breast halves

¼ cup corn oil

⅓ cup flour

⅓ cup chili powder

½ tsp dried oregano

½ tsp ground cumin

2 cloves garlic

1 dozen corn tortillas

2 medium onion

¾ pound Colby or mild cheddar cheese

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Place

  • 1 medium onion, sliced
  • ⅓ cup water
  • 2 chicken breast halves, skin removed

in a skillet (onions should be on the bottom). Bring to gentle simmer, let cook covered until chicken is cooked through, 30 minutes or so. If necessary, add water as it cooks. Remove from pan when done; let cool and shred chicken. Reserve the chicken stock. Feed the onions to Evan.

Heat in a saucepan

  • ¼ cup corn oil

Add

  • ⅓ cup flour

Stir to make a thin roux. Let begin to brown. Add

  • ⅓ cup chili powder

Add slowly

  • 3 cups chicken stock (from cooking the chicken) or boiling water or a combination of the two

ATTNstirring to remove lumps as you add water. Bring to a gentle simmer. Add

  • 1 tsp salt
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • 2 cloves garlic, finely minced (or a few shakes of garlic powder)

Cook for 10 to 15 minutes. Add water if it is too thick; it should be the consistency of a cream soup.   The sauce can be refrigerated and reheated, but do not try to freeze it. Prepare and set aside each of the following

  • 1 medium onion, finely minced
  • ¾ pound Colby or mild cheddar cheese, shredded
  • ¼ head iceberg lettuce, shredded finely (we omit this, but Sadie loves it)

In batches of three, heat

  • 1 dozen corn tortillas

Traditionally this is done by dipping them a saucepan filled with lard, but we prefer to put them in the microwave for a few seconds, until soft.

Using tongs, dip each one into the sauce, fill with chopped lettuce (we omit), finely chopped onion (about a teaspoon, or to taste), shredded chicken meat and a tablespoon of the grated cheese. Place the filling slightly off-center and roll up to form a cylinder.

Place these into a non-stick baking pan. When the pan is full pour more sauce on top and cover with additional grated cheese. Heat in 350° oven to warm food through and melt cheese, about 8 to 10 minutes.

Serve with Sadie’s Spanish Rice and refried beans.

From Sadie Martinez

Mexi-Dempte

The improbable combination of Tex-Mex enchilada flavors and hominy are a big hit in our home. It's delicious over rice or with some tortillas on the side!
Makes 6 servings for people who really like hominy
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2 cups dried hominy or 3 cans hominy

2 medium or 1 large onion

3 cloves garlic

6 skinless, bone-in chicken thighs

⅓ cup sunflower (or other neutral) oil

¼ to ⅓ cup flour

⅓ cup chili powder (see note)

1 cup chicken stock or 1 tsp chicken base

1½ tsp oregano

We like hominy. A lot. You may want to cut back the amount of hominy in this recipe by ⅓ if you are not as into it as we are. Before I knew better, I liked canned hominy, but now I avoid it and always use dried. I buy dried “maíz mote” in a section of a local store that specializes in Peruvian foods but looking around you will find it sold under different names.

It’s important you use the ATTN right chili powder. I buy red chili powder that has been ground for use in making red enchilada sauce. It’s commonly sold in 8, 12, or 16 ounce packages and will usually indicate that it’s made from Pueblo or Hatch chilis. It should ATTN have a vibrant red color, as it turns dark and loses flavor as it ages in the cupboard. It is sometimes sold in identified degrees of spiciness.

Preparing the Hominy

If you are using dried hominy, soak

  • 2 cups dried hominy

overnight in water that covers it by several inches. The next day cook it in a pressure cooker with

  • 4 cups water
  • 2 tsp salt

for 30 minutes at high pressure and then let the pressure come down naturally. If you prefer to cook it on the stove, use more water and replenish as needed; stovetop cooking will taken 90+ minutes. The hominy should start to soften but as it will cook an additional 45 minutes later in the recipe, it doesn’t need to be super-tender at this stage.

Once the hominy is done cooking, drain the liquid. If you are using canned hominy, instead you will need

3 15-ounce cans of hominy

rinsing it with water and draining it in a colander.

The Rest

Finely chopped

  • 2 medium or 1 large onion
  • 3 cloves garlic

In a stew pot heat over medium heat

  • 1 TBL vegetable oil

Add the finely chopped onions and garlic, along with

  • 1 tsp salt

When the onions are translucent and tender, remove them from the pan and set aside. Now make a roux in the same pan, heating

  • ¼ cup vegetable oil
  • ¼ cup flour

And let it cook for a few minutes — it will have a slight color change but needn’t cook until it’s noticeably brown. Add

  • ⅓ cup chili powder (see note)

And as soon as you are able to stir that in, use a whisk and gradually add

  • 2 cups boiling water
  • 1 cup chicken stock (or another cup of water and 1 tsp chicken base)

You will have the basis of the sauce, which will thicken as it heats. Raise the heat and add

  • 6 chicken thighs, skinned and trimmed of any visible fat
  • 1½ tsp oregano
  • 1½ tsp salt

as well as the hominy and the cooked onion/garlic mixture. Stir a bit, making sure the chicken pieces are submerged. Bring it to a simmer and then be sure to ATTNturn down the heat to the lowest setting and cover. After 20 minutes, stir the pot and make sure to flip over the chicken pieces. Cover and let cook for 20 more minutes.

Adjust the salt level and check the consistency of the sauce. Sometimes I need to make a little more roux (1 TBL oil/1TBL flour) and work it into the sauce by adding some sauce to the roux and then when it’s smooth, stirring it into the large pot. Other times this isn’t necessary. Serve with Sadie’s Spanish Rice and refried beans.