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

1/4 cup corn oil

1/3 cup flour

1/3 cup chili powder

1/2 tsp dried oregano

1/2 tsp ground cumin

2 cloves garlic

1 dozen corn tortillas

2 medium onion

3/4 pound Colby or mild cheddar cheese

 

Place

  • 1 medium onion, sliced
  • 1/3 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

  • 1/4 cup corn oil

Add

  • 1/3 cup flour

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

  • 1/3 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
  • 1/2 tsp dried oregano
  • 1/2 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
  • 3/4 pound Colby or mild cheddar cheese, shredded
  • 1/4 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

Flavors of enchiladas and pozole.

In a stew pot heat vegetable oil over medium heat. Saute 2 minced onions and 3 cloves garlic. Add a teaspoon of salt. Continue to cook until golden without browning. Add 12 skinless chicken thighs and cook until meat gets some color; turn to cook other side.

Meanwhile, in a saucepan, heat 1/4 to 1/3 cup vegetable oil —not olive oil, please.  (Each time I make this the amount of oil grosses me out, but then I remember back to all the lard that got used when I worked in a Mexican restaurant and I somehow accept what I’m doing.) As it heats up, add 1/4 cup flour and stir to make a roux. Make sure it cooks long enough so it won’t have a floury taste.  Add 1/3 cup (medium-hot) chili powder and stir in 3 cups of water, stirring until smooth. Add 11/2 tsp salt. Add mixture back in with the chicken.

Add drained cans of pozole (a.k.a. white hominy): I used 3 29-ounce cans for this batch but I really love hominy. You can probably get by with less.

Bring to a simmer and cook covered on lowest possible heat. Stir from time to time so all the chicken gets moved around in the sauce. Make sure nothing sticks or burns. Serve with Sadie’s Spanish Rice and refried beans.