Enchiladas With Chipotle Crema Recipes

CHIPOTLE CHICKEN ENCHILADAS

Steps:

• Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.
• Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA

Steps:

• For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
• Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
• Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
• For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
• For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
• For the crema: Mix the crema, lime zest and lime juice together in a bowl.
• To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

CHIPOTLE MUSHROOM AND CHEESE ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until softened, 5 to 10 minutes. Add mushrooms and jalapeno pepper. Add 1 spoonful of chipotle sauce from the can. Cook, stirring frequently, over medium-low heat until mushrooms are soft and have shrunk in size, about 5 minutes more. Remove from heat.
• Pour enchilada sauce into a bowl and add 2 to 3 chipotle peppers. Smash the peppers into enchilada sauce using the side of a spoon and mix into the sauce. Pour a small amount of the combined sauce into the bottom of a 9x13-inch baking dish, just enough to coat the bottom.
• Heat each tortilla in a frying pan or directly over a burner until soft and warm, about 30 seconds each. Lay a warm tortilla on a work surface and add a spoonful of cooked mushroom mixture to the center. Sprinkle Cheddar cheese on top and roll up tortilla tightly. Place in the pan and repeat with remaining tortillas, packing enchiladas tightly side-by-side. Pour remaining sauce on top and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. Serve hot.

ENCHILADAS DE CALABACITAS CON SALSA CREMA DE CHILE (ZUCCHINI ENC

Steps:

• CHILE CREAM SAUCE:.
• Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 10 minutes). Makes 3 cups. Set aside to use for topping enchiladas.
• ZUCCHINI ENCHILADAS:.
• Preheat oven to 350ºF.
• Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm.
• In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside.
• Warm tortillas so they are pliable (do this according to package directions, or use whatever method you prefer). One by one, dip warmed tortillas in the pan of remaining sauce and remove immediately (if allowed to sit in the sauce, the tortilla will start to dissolve). Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly. Remove from oven and top with chopped onion, crema/sour cream and cilantro, if using.

CREAMY CHIPOTLE ENCHILADA SAUCE

Steps:

• Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft.
• Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid.
• Blend the mixture on high for 5 minutes.
• Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed).
• Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid.
• Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes.
• Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up.
• Add salt and pepper to taste and Enjoy!