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Expert Recipe for Chicken Enchiladas

Expert Chicken Enchiladas

Expert Chicken Enchiladas

Adapted from Martha Stewart Living

Expert Recipe for Chicken Enchiladas

Ingredients

  1. 12 corn tortillas, (6 inch)
    1 chicken (3 to 4 pounds)
    2 quarts homemade or low-sodium canned chicken stock
    2 tablespoons extra-virgin olive oil
    1 onion, halved and cut into 1/4-inch slices
    2 green or red bell peppers, seeded and cut into 1/4-inch strips
    Sour cream (optional)
    2 cups grated Monterey Jack cheese (about 6 ounces)
    2 cups grated sharp cheddar cheese (about 6 ounces)
    Enchilada sauce (below)
    Pepper and tomato salsa (below)
  1. For enchilada sauce:
    5 long fresh red chiles
    1 cup homemade or low-sodium canned chicken stock
    2 cups water
    4 large tomatoes
    1 small poblano pepper
    1/4 cup extra-virgin olive oil
    1 white onion, cut into 1/2-inch dice
    2 scallion, chopped
    3 cloves garlic, minced
    1/2 cup tomato paste
    1 teaspoon ground cumin
    1 teaspoon fresh oregano, chopped
    1/2 teaspoon coarse salt
  1. For pepper and tomato salsa:
    2 cups homemade or low-sodium canned chicken stock
    2 poblano peppers
    3 large tomatoes
    6 ounces tomatillos, husks removed
    1/4 cup olive oil
    6 scallions chopped
    3 cloves garlic, minced
    1 teaspoon fresh oregano, chopped
    1 teaspoon ground cumin
    1 teaspoon coarse salt

Directions

  1. Make the enchilada sauce: Cut chiles in half lengthwise; remove and discard seeds and any ribs. Set aside. In a small saucepan, bring chicken stock and the water to a simmer. Add chiles; simmer until tender, about 15 minutes. Set aside. Fill a medium saucepan with water; bring to a boil. Fill a large bowl with ice and water; set aside. Cut an X in tomato bottoms; add to boiling water one at a time. Simmer until skin begins to peel. Transfer tomatoes to ice bath immediately; cool. When cool, peel and discard skins; chop, and set aside.
  2. Place poblano pepper directly onto the trivet of a gas stove over high heat. Turn pepper with tongs as each side blackens. (You may also place peppers on a baking pan and broil in the oven, turning as each side becomes charred.) Transfer to a bowl, cover with plastic wrap, and let steam for about 15 minutes. Peel off blackened skin; discard. Cut pepper in half; discard seeds. Roughly chop pepper, and set aside along with any juices that have collected in the bowl.
  3. Heat olive oil in a large high-sided skillet over medium heat. Add onion, scallions, and garlic; saute until translucent, about 10 minutes. Add tomatoes, tomato paste, red chiles and liquid, poblanos and liquid, cumin, oregano, and salt. Stir to combine. Simmer gently for 15 minutes. Transfer to the jar of a blender or a food processor; puree until smooth. Return to pan; keep hot if assembling enchiladas, or refrigerate up to 4 days. (Makes 4 cups.)
  4. Cook the chicken: Place chicken in a large pot, and pour chicken stock over it. Add enough water to cover if necessary. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through and very tender, about 1 hour. Transfer chicken to a bowl to cool, and reserve the stock for another use if desired. When chicken is cool enough to handle, remove meat from bones, and shred; set aside.
  5. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion, and cook until the slices start to soften, about 5 minutes. Add peppers, and cook until tender, about 7 minutes. Transfer to a bowl, and set aside.
  6. Assemble enchiladas: When ready to assemble, preheat oven to 350 degrees. Place enchilada sauce in a medium saucepan over medium heat. When hot, dip tortillas into sauce, one at a time, to soften, and place side by side on two baking sheets. Divide the shredded chicken and pepper mixture among the tortillas. Place cheeses in a bowl, and toss to combine. Top each tortilla with 2 tablespoons grated cheese. Roll up tortillas, and place snugly seam side down in a 9-by-13-inch ovenproof baking dish. Top them with the remaining enchilada sauce and with the remaining grated cheese. Bake until the enchiladas are heated through and the cheese is melted, about 30 minutes.
  7. Meanwhile, make the pepper and tomato salsa: Place the chicken stock in a small saucepan, and bring to a boil. Reduce to a simmer, and cook until reduced to 1 cup; set aside. Place poblanos directly on a gas-stove burner over high heat or on a grill. Just as each section turns puffy and black, turn peppers with tongs to prevent overcooking. (If you don't have a gas stove, place peppers on a baking pan, and broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover with plastic wrap. Let sweat until cool enough to handle, about 15 minutes. Transfer peppers to a work surface. Peel off blackened skin; discard. Halve peppers; discard seeds. Roughly chop; set aside.
  8. Roughly chop tomatoes, and set aside. Roughly chop tomatillos, and add to the tomatoes, tossing to combine. Place half of the tomato mixture in a food processor, and pulse until finely chopped. Set aside remaining tomato mixture.
  9. Heat olive oil in a large skillet; add scallions and garlic. Saute until translucent, about 5 minutes. Add processed tomato mixture and reduced stock. Bring to a simmer; add roasted poblanos, oregano, cumin, and salt. Simmer until sauce has thickened slightly, about 15 minutes. Stir in remaining tomato mixture; cook until just softened, about 2 minutes. (Makes 1-1/2 cups.)
  10. Serve with the salsa, sour cream, or both if desired.

Serves 6 to 8.

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