Rolled Green-Chile Chicken Enchiladas
INGREDIENTS
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I still have my father’s copy of The Republican Congressional Cook Book, and just a few years ago, I amused the Honorable Mr. Lujan with my story. Over the years, my enchilada recipe has evolved to this one. Freshly poached chicken makes an especia
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Serves 6
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Filling
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•3 individual chicken breasts, bone in, skin on; or a combination of 2 breasts with 2 thighs
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•3 cups chicken stock
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•½ onion, chopped 3 garlic cloves, minced ¼ teaspoon salt Vegetable oil for frying 12 Corn Tortillas (see recipe) 3 cups Green Chile Sauce (see recipe) ¼ cup minced onion 8 ounces (2 cups) shredded Monterey Jack or mild Cheddar cheese, or a comb
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For filling
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In a large saucepan, bring chicken and other ingredients just to boil. Reduce heat to low simmer and poach chicken until cooked through and very tender (25 to 30 minutes). Let chicken cool a few minutes in the liquid. Drain chicken and, when cool eno
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Assembly
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Preheat oven to 350° F. Grease a large baking dish. Spread about ¼ cup of chile sauce thinly in baking dish. In small skillet, heat ½ to 1 inch of oil until oil ripples. With tongs, dunk each tortilla in oil long enough for it to go limp (a matter
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Dip tortilla in chile sauce. Top with about ¼ cup of chicken, a couple teaspoons of onion, two cubes cream cheese, and about a tablespoon of shredded cheese. Roll up tortilla snugly but not tightly. Transfer enchilada to baking dish. Repeat with res
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Corn Tortillas
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Thank goodness, I no longer have to settle for leathery corn tortillas from a can. Sure, we can all find freshly made corn tortillas these days, but for a special occasion, it’s nice to be able to say, “I made them myself.” Look for tortilla-gr
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Makes 1 dozen 5- to 6-inch tortillas
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•2 cups fine-ground, white or yellow masa harina
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•½ teaspoon salt
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•1¼ cups warm water, or more as needed
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Heat dry griddle or heavy skillet over medium-high heat.
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Mix ingredients with hands until dough is smooth—it should be quite moist but hold its shape. Add a little more water or masa harina if needed to achieve proper consistency. Form dough into 12 balls about 1½ inches in diameter. If not making torti
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Place ball of dough in tortilla press between 2 sheets of plastic (sometimes sold with the press), or use a pair of pint or quart plastic sandwich bags. Press ball until flattened to desired thickness, generally about 1/8 inch. Carefully pull plastic
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Cover cooked tortillas to keep them warm while remaining balls of dough are shaped and cooked. Serve warm in basket with butter or salsa, or reserve for enchiladas or other dish.
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Green Chile Sauce
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Here’s the sauce for the enchiladas—what New Mexicans usually call just “green.” The sauce keeps at least several days and freezes well.
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Makes approximately 4 cups
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•2 tablespoons vegetable oil
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•½ to 1 medium onion, chopped fine 2 to 3 garlic cloves, minced
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•1 tablespoon all-purpose flour
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•2 cups chopped, roasted, medium-hot New Mexican green chile, fresh or thawed frozen
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•2 cups chicken stock
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•½ teaspoon salt, or more to taste
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In heavy saucepan, warm oil over medium heat. Add onion and garlic and sauté until onion is soft and translucent (about 5 minutes). Stir in flour and cook another 1 to 2 minutes. Mix in chile. Immediately begin pouring in stock, stirring as you go,
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Four-time James Beard Foundation Award–winning writer Cheryl Alters Jamison has been further honored with recent awards: from the International Regional Magazine Association, for her New Mexico Magazine feature “Amazing Grazing” (September 2012
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