{"id":4376,"date":"2014-05-17T14:48:11","date_gmt":"2014-05-17T14:48:11","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/chicken-enchiladas\/"},"modified":"2020-08-15T21:37:34","modified_gmt":"2020-08-16T04:37:34","slug":"chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/chicken-enchiladas\/","title":{"rendered":"Chicken Enchiladas"},"content":{"rendered":"<p><strong><span style=\"font-size: 18pt;\">Sauce &#8211; Blend all raw<\/span><\/strong><\/p>\n<ul>\n<li>1 LB tomatillos &#8211; peeled and washed<\/li>\n<li>1 onion &#8211; minced and saut\u00e9ed<\/li>\n<li>2 cloves garlic<\/li>\n<li>2 serrano chiles &#8211; seeds removed<br \/>\njalape\u00f1o chiles for a milder sauce<\/li>\n<li>1\/4 C chicken broth<\/li>\n<li>1\/2 tsp salt<\/li>\n<li>1 C fresh cilantro<\/li>\n<\/ul>\n<ol>\n<li>Boil two chicken breasts in pot with onion, celery and carrot.&nbsp; Parsnip too if you have it.&nbsp; Cover with water and braise for one hour.&nbsp; Skim out the fat as it rises to the top.<br \/>\nALT:&nbsp;&nbsp; Put into covered skillet for 30 minutes at lowest heat possible.&nbsp; Cook to 165\u00ba internal temp.&nbsp; About 35 minutes.<\/li>\n<li>Bring second heavy pot up to heat and add 2 T canola oil<\/li>\n<li>Strain sauce and pour into pot<\/li>\n<li>Add 1\/2 C of your broth and 1\/2 C Mexican crema into the sauce<\/li>\n<li>Add (to taste) cumin, brown sugar, garlic powder, onion powder and ancho chiles<\/li>\n<li>Bring up to simmer and cook about 5 minutes<\/li>\n<li>Meanwhile shred your chicken<\/li>\n<li>Put 1 C of sauce in the bottom of a casserole<br \/>\nALT TO NEXT STEPS:&nbsp; Fill up tortilla with fillings, and pour topping over top<\/li>\n<li>Layer corn tortillas, then chicken, then shredded Monterey Jack cheese, then more sauce.<\/li>\n<li>OPT:&nbsp; Add a layer of cooked and peeled green chiles<\/li>\n<li>Drizzla some ranch dressing over top<\/li>\n<li>Repeat one more time<\/li>\n<li>Top with crema and shredded muenster and Oaxaca cheese<\/li>\n<li>Bake at 350\u00b0 until cheese is melted . About 20 minutes<\/li>\n<\/ol>\n<p>Can prepare ahead of time WITHOUT melting cheese. Refrigerate. Bring to room temp, then bake 45 minutes at 325\u00b0<\/p>\n<p>Garnish with pickled red onions<br \/>\nSliced red onion, salt, cider vinegar, mex oregano<br \/>\nMarinate 15 minutes<br \/>\nTop with sprouts, escarole, avocado, tomato, radish, sour cream, chipotle crema, queso fresco, refried beans<\/p>\n<p>Chipotle Crema Spread<br \/>\nSour cream, cream cheese, chipotle chilies<br \/>\nKeep thick . Stock to thin if necessary<\/p>\n<p>Robert@RobertAndrews.NET<\/p>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/05\/20140518-163018-59418356.jpg\"><img decoding=\"async\" class=\"alignnone size-full\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2014\/05\/20140518-163018-59418356.jpg\" alt=\"Chicken Enchilada\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauce &#8211; Blend all raw 1 LB tomatillos &#8211; peeled and washed 1 onion &#8211; minced and saut\u00e9ed 2 cloves garlic 2 serrano chiles &#8211; seeds removed jalape\u00f1o chiles for a milder sauce 1\/4 C chicken broth 1\/2 tsp salt 1 C fresh cilantro Boil two chicken breasts in pot with onion, celery and carrot.&nbsp; &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/chicken-enchiladas\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chicken Enchiladas&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158,171],"tags":[],"class_list":["post-4376","post","type-post","status-publish","format-standard","hentry","category-casseroles","category-world-cuisine"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4376","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=4376"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4376\/revisions"}],"predecessor-version":[{"id":20091,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/4376\/revisions\/20091"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=4376"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=4376"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=4376"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}