Pigpen’s Quetzalcoatl Chicken Enchiladas
Posted by Pigpen | Oct 18, 2011 · Filed under Recipes
Editor’s note:
Please welcome our newest contributor to the friendly confines of TacoTown. Pigpen has graciously opened his family’s culinary vaults to share this recipe for Chicken Enchiladas – you Texan readers may notice that he uses flour tortillas instead of corn- it yields a bigger enchilada- more akin to a smothered burrito…but tasty nonetheless…Onto the recipe >>
Ingredients:
- Your drink of choice! (for you, not the enchiladas)
- 2 tablespoons butter
- ¼ cup all purpose flour
- 2 ½ cups chicken broth
- 1 teaspoon dried coriander
- 1 can (4 oz.) chopped green chiles
- 1 cup (4 oz.) shredded Monterey Jack cheese
- 1 cup (4 oz.) shredded Cheddar cheese
- 4 boneless chicken breasts, trimmed and chopped
- ½ cup cilantro
- ½ tablespoon dried cumin
- 1 lime
- Kosher salt
- 1 tablespoon minced garlic
- Fresh ground black pepper
- Light cream cheese
- 8 flour tortillas
Preparing the Chicken Marinade:
Use a marinade dish for the following items. Roll the lime on kitchen counter to soften; cut in half and squeeze on chicken. Sprinkle kosher salt, cumin, minced garlic, and black pepper over chicken breast (about ½ tablespoon each) and half of the cilantro. Repeat for other side. Cover and place in fridge at least 30 minutes before cooking. I recommend cooking the chicken over charcoal as it gives the finished product a distinctive flavor that gas cannot duplicate.
Making the Sauce:
Melt butter in saucepan, stir in flour until smooth. Gradually add the chicken broth smoothing the sauce with a wire whisk as you pour and bring to a boil. Cook for 2 minutes until thickened. Stir in coriander and half of the green chiles and simmer. Remember to stir the sauce frequently if you are not using it immediately.
Making the Enchiladas:
In a large mixing bowl combine the chopped chicken, Monterey Jack cheese and remaining green chiles. Spread a little cream cheese on a tortilla and spoon ¼ cup of the chicken mixture into the center of the tortilla. Roll and place seam side down in an ungreased baking dish, repeat until you’re out of chicken!! Pour the sauce over the rolled enchiladas. Sprinkle the cheddar cheese down the center of the enchiladas.
Bake, uncovered at 375 degrees for 15-18 minutes or until heated through and cheese is melted. Remove from the oven, plate, and garnish with a dollop of sour cream and maybe a side of rice & beans, a salad, or tequila. Enjoy!!
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Angela said,
October 18, 2011 @ 7:34 pm
oh man….these sound and look amazing. and i LOVE that there are NO onions! WIN!
Shannon Welch said,
October 19, 2011 @ 12:14 pm
These sound bland and TERRIBLE…you would never catch a Mexican eating this pablum…
PiGPeN said,
October 31, 2011 @ 11:58 am
Glad someone pulled out the dictionary to describe ‘em….forgot to mention that the chicken needs about 1.5 Tbsp of olive oil for the marinade. They might taste better than mental ward food if you just add the olive oil. My bad.
Austin Seocom said,
December 6, 2011 @ 5:39 pm
Great recipe — and awesome photos. My mouth is watering; will try this weekend.
Rogerio said,
December 19, 2011 @ 5:12 pm
Well, I would have to try your mexican food to give my personal opinion.