Chicken Enchiladas

Cinco de Mayo Recipe: Tyler Florence’s Chicken Enchiladas

Food Network is helping you prepare for Cinco de Mayo by pooling the talents of their chefs for an unbelievable Mexican menu.  Check out this recipe from Tyler Florence.

Chicken Enchiladas
Recipe Type: main
Author: Tyler Florence
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 8
Ingredients
  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortillas
  • 1 1/2 cups enchilada sauce, canned
  • 1 cup shredded Cheddar and Jack cheeses
  • Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Instructions
  1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
  2. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
  3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Or, you know, just watch Tyler do it.

Cinco de Mayo Recipes: Salsas & Guacamole

My latest appearance on Studio 10 on WALA. Three dishes – one recipe, no cooking and the gorgeous Cherish Lombard. Does it get any better than that?

Check out these Cinco de Mayo recipes: red salsa, pineapple salsa and guacamole.

Cinco de Mayo Recipe: Easiest Ever Chicken Mole Enchiladas

Marcela ValladolidMexican Made Easy host Marcela Valladolid is throwing a Cinco de Mayo party all week long at the Food Network and you’re invited! Marcela was nice enough to send me a few of her recipes to share with the Wannabe TV Chef readers.

Be sure to trip over to the Food Network’s Cinco de Mayo HQ for more recipes and tips from the whole FN gang. I’ll be posting a more of Marcela’s recipes throughout the week so be sure to check back daily right HERE.

Marcela is also the author of Fresh Mexico (available at amazon).

Enjoy!!!

: Easiest Ever Chicken Mole Enchiladas

: Recipe courtesy of Marcela Valladolid

2 chicken breasts 

  • Salt and freshly ground black pepper
  • 1/2 cup olive oil

Mole:

  • 5 dried pasilla chiles or dried anocho chiles, stemmed and seeded
  • 1/2 cup hot water
  • 2 (6-inch) corn tortillas, or a handful regular tortilla chips
  • 2 tablespoons olive oil
  • 1 1/2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 3/4 cups chicken stock
  • 3 tablespoons smooth peanut butter
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 5 1/2 ounces Mexican chocolate, chopped, (recommended: Ibarra)
  • Kosher salt and freshly ground black pepper

Enchiladas:

  • 12 corn tortillas, warmed
  • Olive oil, as needed
  • 1/4 cup creme fraiche or sour cream
  • 3/4 cup queso fresco or mild feta
For the chicken breasts:
  1. Preheat the oven to 375 degrees F.
  2. Put the chicken breasts on a baking sheet, season with salt, pepper and olive oil, and bake until cooked through, about 10 to 15 minutes. Remove from the oven and set aside to cool. When cool enough to handle, shred into small 1-inch pieces.

For the Mole:

  1. Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside.
  2. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute until translucent, about 3 minutes. Add the minced garlic and cook 2 minutes more. Transfer the onion and garlic mixture, along with the chiles and torn tortillas, to a blender. Add all the remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer for 20 minutes. Stir in the chocolate. Season the mole with salt and pepper, to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas:

  1. Reheat the shredded chicken, if necessary, and keep warm. In a medium saute pan, wide enough to fit the tortilla, over high heat add the oil to reach 1/2-inch up the sides. When the oil is hot, add 1 tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let the excess oil drip off, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and put on a cutting board.
  2. Working quickly, put a little of the warm shredded chicken in the center, being careful not to overfill. Roll the tortilla like a cigar to enclose the filling and transfer to a serving dish, seam side down. (Individual gratin dishes work great to hold the extra mole sauce or if serving family style, a baking dish will work as well.) If necessary, use tongs or a spatula to transfer the filled tortillas. Continue to fill all of the tortillas and arranging them side by side. Pour the remaining, reserved mole sauce over the top, drizzle with a little creme fraiche, sprinkle with queso fresco, and serve.

Cook’s Notes: The pasilla is a Mexican dried chile, also known as “ancho” or “chile negro” in the U.S. It is often used in moles and other Mexican sauces. It also can be sold as a fresh chile in the U.S. – similar to the poblano. They can be found at most supermarkets, Latin specialty markets or online.

Ibarra chocolate is a brand of Mexican chocolate that can be purchased in most national supermarkets. If you cannot find Ibarra or any Mexican chocolate, you can substitute 1-ounce of Mexican chocolate for: 1 (1-ounce) of semisweet chocolate, 1/2 teaspoon ground cinnamon and 1 drop of almond extract.

Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer’s cheese in the US. Queso fresco can be found in many supermarkets, or can also be substituted with a mild feta cheese.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4 – 6

Culinary tradition: Mexican

 

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
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2009 2nd Place Bay Area Food Bank Chef Challenge
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