Steps to Make Perfect J's chicken enchilladas
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Any-night-of-the-week J's chicken enchilladas. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from J's chicken enchilladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare J's chicken enchilladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make J's chicken enchilladas is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook J's chicken enchilladas estimated approx 1 hour.
To get started with this particular recipe, we must first prepare a few components. You can cook J's chicken enchilladas using 10 ingredients and 10 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make J's chicken enchilladas:
- 1 chicken
- 1 bunch green onions
- 1 onion
- 1 can olives
- 1 can ortega fird roasted green chillies
- 1/2 lb cheese
- 1 packages corn tortillas
- 1 oil for frying
- 1 spanish rice (optional)
- 1 cornstarch
Steps to make J's chicken enchilladas
- making your own sauce will taste much better than any canned enchillada sauce you will find, but it does add more time than the 60 min prep I put down
- place whole chicken into dutch oven fill with water until chicken is covered. season with salt, pepper, garlic, Cummin. add green onion, cover and bring to boil.
- reduce heat to simmer, let cook until chicken falls off bone, 2-3 hours.
- remove chicken and set aside. cool chicken stock until fat solidifies on surface for easy removal.
- bring remaining stock back to boil, add Chilli powder and taste. if needed add seasononing (salt, pepper, garlic, cummin) . add cornstarch mixture until desired consistancy is reached. careful, thickening agents will not reach full potential until they come to boil, so add in small increments.
- with enchilada sauce complete, begin separating chicken from skin and bone.
- once chicken has been separated, shred and incorporate cheese, rice(optional), green onions, olives, Ortega chillies, and 1/2 cup of sauce. you can always add more sauce if desired, just becareful not to make it to loose.
- in skillet or small frying pan heat up 3 tablespoons oil, fry corn tortillas until light golden brown, but still plyable.
- using casserole dish or deep baking pan, cover bottom with sauce. this will help prevent burning and sticking. Dip tortillas into sauce, place filling on tortilla, roll, put in place, and repeat, until pan is full.
- bake enchiladas about 30 minutes or until heated through, then sprinkle with cheese and continue to bake until cheese is melted. remove from oven, garnish with green onion, olives, Ortega chillies, and serve with guacamole and or sour cream.
While that is certainly not the end all be guide to cooking fast and simple lunches it's great food for thought. The hope is that this will get your own creative juices flowing so that you could prepare wonderful lunches for your family without needing to complete too terribly much heavy cooking at the process.
So that's going to wrap this up with this exceptional food Recipe of Homemade J's chicken enchilladas. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!