Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I salt and pepper boneless, skinless, breasts. Sear on both sides. Reduce heat, add a couple of cups of enchilada sauce, cover and simmer until the chicken is shredable. A couple hours.
Boneless, skinless breasts. Seasoned with adobo. Cooked in the Instant Pot, 1.5 c water or broth for liquid, chicken on trivet, 20 min plus natural release.
Chicken enchiladas at our house are served with a green sauce made with poblanos, tomatillos, onion, garlic, Mexican oregano or fresh epazote, freshly toasted and ground cumin and stock or water. I brown skin on thighs then finish them in some of the sauce. The chicken is then "pulled". For the filling, I saute thinly sliced onion in olive oil, add some chopped garlic and the chicken. I let that cool and mix in some cotija or queso fresco. Tortillas are dipped on both sides in the sauce, filled, wrapped, topped with more sauce and baked in the oven. In the last few minutes of baking more cheese is added on top to melt. I serve with sides of re-fried black beans, white rice, cilantro and salsa.
I might smoke whole chickens and use some of the meat for enchiladas, for an extra special treat.
Why breasts? They're dryer and less flavorful than thighs.
totally agree: either use a whole chicken or thighs. I use thighs normally. I season them, and roast them or simple poach them on the stove for about 30 minutes. If I am using a whole chicken i do it the same way but of course for a much longer time. I never would consider removing the skin until after they are cooked If using a whole chicken I then make broth. I love to freeze it; so good for making soups, etc. I don't like using the crock pot, it is too easy to over cook and even with the liquid it can still be dry a bit I don't put any sauce on the chicken or cook in the sauce until the chicken is complete cooked and pulled. Then it is sauce time.
Why breasts? They're dryer and less flavorful than thighs.
I used to be an exclusively breast meat person, but now I'm more inclined to use thighs. If I do use breasts, I brine them first, this includes using them as stuffed breasts or Saltimbocca.
Chicken enchiladas at our house are served with a green sauce made with poblanos, tomatillos, onion, garlic, Mexican oregano or fresh epazote, freshly toasted and ground cumin and stock or water. I brown skin on thighs then finish them in some of the sauce. The chicken is then "pulled". For the filling, I saute thinly sliced onion in olive oil, add some chopped garlic and the chicken. I let that cool and mix in some cotija or queso fresco. Tortillas are dipped on both sides in the sauce, filled, wrapped, topped with more sauce and baked in the oven. In the last few minutes of baking more cheese is added on top to melt. I serve with sides of re-fried black beans, white rice, cilantro and salsa.
I might smoke whole chickens and use some of the meat for enchiladas, for an extra special treat.
THAT green sauce sounds similar to mine, though I use Hatch chiles, or a mix of poblano and hatch for a mild sauce. I've usually fried the corn tortillas slightly before filling and wrapping, but your way sounds MUCH easier and will become MY way.
Enchiladas with red sauce are decidedly not my favorite. Green chile rules.
I poach the chicken. The type of chicken I use depends what was on sale and what the final recipe will be. For enchiladas I typically use boneless breasts. For soup I use a whole chicken or bone-in breasts.
I'm not a huge fan of thighs or legs so don't use them regularly. In the 80's and 90's when everyone was focusing on fat in their diets I started using chicken breasts almost exclusively and my tastes changed.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
