Prep/ Cook time: ~1 hour Servings: 6-8 Type: Main dish
2 Chicken Breasts
2 ½ inch slices of onion (1 for chicken, 1 for enchilada sauce)
Salt to personal taste
California chili pods: ½ a 3 ounce bag.
1 Garlic clove
1 Tsp dry oregano
Half of an iceberg lettuce finely chopped
Mexican sour cream or sour cream is fine
Salsa roja as desired
Wash chicken breasts thoroughly. Place in pot, add enough water to cover breast and bring to boil (this will get rid of any yucky stuff left in the chicken). In another pot, bring to boil about a quart of water. Transfer chicken from first pot as soon as it starts to boil. Bring to boil. Add slice of onion and salt to taste. Let boil uncovered for 20 minutes. Let your sense of smell embraces the chicken and onion fragrance.
Place chicken breast in a plate and let them cool down. Shred chicken. Set aside.
In another pot, add California chili pods (another one of my favorite scents), garlic, and onion. Add water to cover the chilis. Boil for 10 minutes. In a blender, add chilis, onion, garlic, oregano, salt to taste, and water used to boil the chilis in. Puree and transfer in to a 6in bowl. Set aside.
Your set up should look something like this to make it easier for you. I also have the rice and salsa ingredients cooking while I’m making the enchiladas to buy some time.
In a pan, add a couple of tablespoons of olive oil. Heat up oil using low/ medium heat. Dip both sides of the tortilla in the tasty enchilada sauce you just made. Place the tortilla in the pan. Cook for about a minute and then turn over using spatula. Cook for another minute. The oil will run low, depending on the amount of enchiladas you are making. Add oil as needed. Try not to overcook the tortilla, you just want to soften it not make it crunchy. Transfer it to a plate, add whatever amount of chicken you desire and roll up. You can use a fork to assist you so you do not burn your little fingers. Now put it in a serving dish lined with napkins to catch the extra grease. Continue to do this for as many enchiladas you want to make. Unused enchilada sauce can be stored in the fridge for about a week or you can discard unused portion or use it alllll up ;O) which is what I usually do.
Now for the Mexican Rice
1 Cup white rice
1/3 Cup chopped onion
1 Garlic clove
1 Large tomato diced
1 Tbsp olive oil
2 Cups of water
1 ½ Tbsp chicken flavor bouillon
Dice tomato and onion. Leave garlic whole. I like to put it in whole. Just make sure you take it out when rice is done so nobody bites into it :O)
Wash rice until water runs clear and set aside in colander to let dry. Chop onion and tomato. Set aside. Add a tbsp of olive oil to pan. Add rice and garlic clove to hot oil; cook until lightly browned in low/med heat. Add onion and cook until transparent.
Add tomato and cook for 5 minutes.
Add water and bouillon. Bring to boil and reduce to low heat. Heat covered for 20 minutes. This is what your beautiful and tasty end result will look like.
Now to bring it all together :O)
In a plate, place the amount of enchiladas you and your guest want to eat. On top, garnish with lettuce, Mexican sour cream, cotija cheese, and salsa. Rice on the side. Hasta la proxima!!